Abstract
When we talk about typical gastronomy in Portugal, “francesinha”, a typical Porto delicacy, is an undeniable reference. A delicacy created in the 1950s, which is part of the trio tradition, but as time went by the recipe was recreated a little everywhere in Portugal, having over the years introduced novelties in this typical dish. Nowadays, there is not, therefore, a single recipe, making Porto’s francesinha a sandwich that is amongst the ten most famous in the world. Besides being an important tourist-cultural attraction of the city, it represents a high turnover value for the regional economy. Porto represents 15 million units and a business value of 152 million euros in 2019. There are around 1500 places that sell francesinhas. The origin of the name, is a memory of its creator, Daniel Silva, who had a French “girlfriend”, who considered her “strong and spicy like no other woman in the world”. The name is a tribute to French women, which ended up becoming an icon of the invicta city, and then, in the north of Portugal, until it reached a national dimension as the original recipe proliferated in different versions. The methodology adopted in this study focussed on a case study, with restaurants, snack bars, cafés and pastry shops in Porto, and also, in industrial companies, which manufacture deep-frozen francesinhas for restaurants and supermarkets, using a qualitative exploratory work, with a qualitative approach and using semi-structured interviews.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
https://www.sabado.pt/viajante/sabores/detalhe/helio-loureiro-um-tradicionalista-a-moda-do-porto
Fernandes, M.T.: Francesinha—a case of cultural innovation influenced by social media. J. Mark. Manag. 8(1), 9–19 (2016)
SctoDir.com: The history of Portuguese Francesinha” (2015). Published online at http://scotdir.com/food-and-drink-2/the-history-of-portuguese-francesinha. Retrieved on 29 March 2016
Fernandes, M.T.: Negócios Mutantes e Paradoxais. Gestão Total, Samora Correia (2008)
https://tvi24.iol.pt/sociedade/aol-travel/francesinha-uma-das-10-melhores-sanduiches-do-mundo
Marinho, J.D.: Tourism in Portugal: Dynamics, Persistence and Impact. NOVA School of Business and Economics, Lisboa (2018)
UNESCO: Text of the Convention for the Safegurading of Intangible Cultural Heritage. Paris (2003)
Zahari, M.S., Jalis, M.H., Zulfifly, M.I., Radzi, S.M., Othman, Z.: Gastronomy: an opportunity for Malaysian culinary educators. Int. Educ. Stud. 2(2), 66–71 (2009)
Handszuh, H.F.: Local food in tourism policies. In: WTO-CTO Local Food & Tourism International Conference, pp. 173–179 (2003)
Fonseca, M.T.: Tecnologias gerenciais de restaurantes. Senac (2018)
Borges, I.: O Enoturismo na Região Demarcada do Douro: a Festa das Vindimas como produto turístico. Tese de Doutoramento em Turismo. Universidade de Coimbra (2017). Link: https://estudogeral.uc.pt/handle/10316/32184
Reynolds, T.J., Gutman, J.: Laddering: Extending the repertory grid methodology to construct attribute-consequence-value hierarchies. Pers. Values Cons. Psychol. 2, 155–167 (1984)
Cohen, B.: The WOW effect: how one restaurateur continues to delight customers. Cornell Hotel Restaurant Adm. Q. 38(2), 74–81 (1997)
Garcia, P.C.: “Francesinha: ‘little frenchies’ or a 2.0 sandwich from Porto”. Portugal Daily View, 31 January (2012)
Christensen, C.M.: The innovator’s dilemma. Harper Business, New York, NY (1997)
Christensen, C.M., Bower, J.L.: Customer power, strategic investment, and the failure of leading firms. Strateg. Manag. J. 17(3), 197–218 (1996)
Campos, M.A.C.: Adequação nutricional de pratos típicos portugueses servidos em estabelecimentos de restauração da região do Minho e Douro Litoral. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Dissertação / relatório de candidatura ao grau de Mestre (2015)
Coelho, S.O.: Diz que é uma espécie de francesinha (2016). Published online at http://observador.pt/2016/02/08/diz-especie-francesinha/. Retrieved at 23 March 2016
FEP—Faculdade de Economia da Universidade do Porto: Estudo de Mercado sobre a atratividade das caves do Vinho do Porto. AEVP (2011)
Fernandes, M.T.: Food—how it influences cultural value creation and the development of cultural innovation. In: International Conference on Management Technology and Tourism, ICOMTT (2020), Santarém, Portugal (2020)
Bácsfalusi, C.M.: Fome de Quê? A alimentação dos estudantes brasileiros da Universidade de Coimbra (2014–2015). Master thesis. Faculdade de Letras da Universidade de Coimbra (2015)
Bathroomreader: 7 great sandwiches from around the world (2015). Published online at http://www.bathroomreader.com/2015/10/7-great-sandwiches-from-around-the-world-that-youve-probably-never-heard-of/. Retrieved on 21 March 2016
King, A.A., Tucci, C.L.: Incumbent entry into new market niches: The role of experience and managerial choice in the creation of dynamic capabilities. Manage. Sci. 48(2), 171–186 (2002)
Atuahene-Gima, K.: Differential potency of factors affecting innovation performance in manufacturing and services firms in Australia. J. Prod. Innov. Manage. 13(1), 35–52 (1996)
Baudrillard, J.: The Consumer Society. Sage Publications Ltd., London (1998)
Hult, G.T.: Cultural competitiveness in global sourcing. Ind. Mark. Manage. 31(1), 25–34 (2002)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.
About this paper
Cite this paper
Magalhães, M., Rodrigues, M., Pereira, J., Borges, I., Silva, A. (2022). The “Francesinha” a Tourist Icon of the City of Porto. In: Carvalho, J.V.d., Liberato, P., Peña, A. (eds) Advances in Tourism, Technology and Systems. Smart Innovation, Systems and Technologies, vol 284. Springer, Singapore. https://doi.org/10.1007/978-981-16-9701-2_36
Download citation
DOI: https://doi.org/10.1007/978-981-16-9701-2_36
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-16-9700-5
Online ISBN: 978-981-16-9701-2
eBook Packages: Intelligent Technologies and RoboticsIntelligent Technologies and Robotics (R0)