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North Macedonia as Food Toursim Destination – Trends and Perspectives

Śmigelska Paulina, Charzyński Przemysław

Geography and Tourism

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2020

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Vol. 8, No. 1

91--104

EN

In recent years, there has been a growing interest in the Balkan countries among tourists. These trends owe their popularity to, among others, favorable climatic conditions, interesting tourist attraction and folklore. One of the countries that attracts a large number of tourists is North Macedonia. The local population is increasingly taking actions to attract the attention of foreigners, also by means of promoting national cuisine. Macedonian dishes perfectly reflect the spirit of the Balkans and fresh fruit and vegetables testify to the high quality of food products. Data pertaining to the popularity of Macedonian cuisine among tourists and locals were collected using a survey. The group of respondents includes 130 visitors and 31 residents of North Macedonia. The results of the study showed that the local dishes are still identified with the entire Balkan area and their origin is often confused. Traditional Macedonian dishes, however, thanks to good promotion and advertising have the potential to become a strong factor attracting foreign tourists.

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Food tourism as a tool for intergenerational transfer of culinary traditions

Dominik Piotr

Geography and Tourism

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2020

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Vol. 8, No. 1

115--124

EN

The presented study reveals the phenomenon of culinary collection as an element of a region’s tradition and culture. Learning about culinary traditions is possible via culinary tourism, which contributes to the popularisation of local cuisine and serves as a tool for education in this field. The culinary attractiveness of a region or a specific place is determined by the richness and distinctiveness of its cuisine and the degree in which it is faithful to its roots. In addition, culinary tourism not only provides a sensory experience, but also contributes to social and economic development. In the list of results, it is difficult to overestimate the role of culinary tourism in conveying cultural traditions as well as learning and maintaining the culinary heritage in its various forms. Today, besides the alternative methods of globalised gastronomy and experience, the skill of creating tradition as a resource of cultural memory is also gaining popularity. Traditions implemented in the parents’ home often reoccur in the children’s homes, and known flavours evoke positive emotions and precious memories. Traditional cooking, which requires time and dedication, is part of the modern “slow food” trend. The time and diligence needed to prepare a set of dishes are a rarity in the modern world. At the same time, it seems that the common table symbolising harmony, unity and continuity of inheritance is so indispensable that it needs to be integrated into our modern life.

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Culinary tourism in the Hutsulshchyna region – analysis of the current offer

Andrashchuk Nadiia, Buczkowska-Gołąbek Karolina

Geography and Tourism

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2020

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Vol. 8, No. 1

7--17

EN

The aim of this paper is to present the culinary offer of Hutsulshchyna against the background of the region’s culture and in the context of the development of culinary tourism. The paper constitutes an overview article. The research methods used in the work include the analysis of literature and web sources, field interview and a diagnostic survey using questionnaire technique (conducted among 140 tourists who visited the region before). The research results and the analysis revealed that rich cuisine and culinary heritage of Hutsulshchyna have great potential for the development of culinary tourism and are very interesting for tourists, albeit not enough promoted or sufficiently organized (although some interesting projects have been founded). The final conclusion of the paper is that it is necessary to continue cooperation and local partnership, take up new initiatives, as well as conduct further scientific research.

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A view on culinary tourism - case study of Catania, Italy

Privitera Donatella

Geography and Tourism

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2020

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Vol. 8, No. 1

105--114

EN

Travel to culinary destination has surged in the past few decades. Culinary tourism is increasingly important for world travelers, and Italy is at the top in Europe owing to many aspects related to an experiential type of tourism that people really like. The paper aims to give insight especially into the relevance of Italian food. It also presents the case study of the city Catania, Sicily. Sicily is one of the most important Italian regions due to its landscape, nature and beauty, and is characterized by quality and richness in local cuisine. Culinary tourism is an opportunity to revive and diversify tourism, promote local economic development, develop new uses of materials in the primary sector and to strengthen the image of Italian food. Results include the identification of key aspects relevant to tourists who set out on a culinary tour, because the gastronomic heritage of the Sicily is recognized as a valuable tourist product and an opportunity to discover the diversity of local and regional culture.