HOSPITALITY IN FOODSCAPES, CONCEPTUALIZATION AND DIMENSIONS OF THE DINING EXPERIENCE

Abstract

From its beginnings, hospitality has been defined as the relationship between host and visitor, characterized by welcome, care and the offer of lodging and food mainly. However, in the context of culinary landscapes or foodscapes, this definition is broadened to include not only the interaction between people, but also the arrangement of the space, the differentiation of the gastronomic proposal and the general atmosphere experienced in the moments of such interaction.

This research analyzes how hospitality manifests itself in these environments, identifying symbolic, emotional, spatial and functional dimensions. A qualitative methodology with an interpretative and contextual approach was used, through an exploratory and analytical documentary review, based on validated academic sources. This approach made it possible to examine the state of the art, identify key conceptualizations and systematize relevant findings on the subject.

Expressions of hospitality in foodscapes are grouped into three main approaches. First, performative and relational hospitality, understood as a situated practice where hosts and diners co-create experiences through gestures, rituals and culinary narratives (Lugosi, 2008). Second, the meal as a symbolic act of welcoming, sharing food as a form of cultural inclusion and intercultural understanding (Richards, 2012). Third, the design of the space and atmosphere, where elements such as decoration, lighting, music and layout influence the diner's perception (Blichfeldt et al., 2013). Sims (2009) reinforces these perspectives by pointing out that local cuisine functions as a tourism differentiation strategy, especially in emerging destinations. Taken together, these approaches show that hospitality in foodscapes transcends commercial service, constituting a key form of social and cultural relationship to design more meaningful tourism experiences committed to local development.