Wyniki wyszukiwania - Biblioteka Nauki

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North Macedonia as Food Toursim Destination – Trends and Perspectives

100%

Śmigelska P. , Charzyński P.

Geography and Tourism

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2020

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tom 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.

2

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

100%

Privitera D.

Geography and Tourism

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2020

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tom 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.

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

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Andrashchuk N. , Buczkowska-Gołąbek K.

Geography and Tourism

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2020

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tom 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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Assessing the Learning Outcomes of Food-related Educational Tourism Events for University Students: The Case of the International Student Competition of Fermo, Italy

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Tomasi S. , Cavicchi A. , Paviotti G. , Bertella G. , Santini C.

International Studies. Interdisciplinary Political and Cultural Journal

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2019

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tom 24

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nr 2

95-125

EN

This paper examines the International Student Competition on Place Branding and Mediterranean Diet held in Fermo, Italy, in the context of the development of rural areas. This one-week food-related educational programme was organised by the University of Macerata’s Department of Education, Cultural Heritage and Tourism in collaboration with The Piceno Laboratory on the Mediterranean Diet, a local network of public and private stakeholders committed to the promotion of Fermo area as a touristic destination based on traditional gastronomy. The aim of this study was to understand how and to what extent such food-related educational events may contribute to providing students with the knowledge, expertise and soft skills needed for careers in the food tourism sector. Of interest also was how such events may benefit the development of rural areas. The ISC was founded in 2016 and continued in 2017, 2018 and 2019. In order to assess students’ perceptions about the experience, specifically regarding what they felt they had learned about food tourism, and which soft skills they had acquired or honed, 13 students who participated in the 2017 event were interviewed for a qualitative study. Moreover, the authors drew upon information gleaned from interactions with students and teachers, as well as with several important actors of the local food and tourism sector, including tourism and hospitality entrepreneurs and representatives of government agencies, with whom they collaborated in the context of planning, running and evaluating the events. The findings show that the ISC can provide students with a good general understanding of the territory and practical knowledge about place branding and food tourism. In terms of career preparation, the combination of fieldwork activities with traditional lectures and group activities was particularly fruitful in promoting soft skills such as communication, efficient use of social media, teamwork, problem-solving and decision making.

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Food tourism as a tool for intergenerational transfer of culinary traditions

75%

Dominik P.

Geography and Tourism

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2020

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tom 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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STREET FOOD AND TOURISM: AN APPROACH TO POLISH IDENTITY THROUGH CULINARY HERITAGE

63%

FUSTÉ-FORNÉ F.

Zeszyty Naukowe. Turystyka i Rekreacja

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2019

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tom 2(24)

17-28

PL

Turystyka spożywcza oznacza odkrywanie miejsca przez jedzenie i gastronomię. Turystyka kulinarna staje się coraz popularniejszym trendem na całym świecie. W kontekście praktyk związanych z turystyką gastronomiczną żywność uliczna pojawia się jako współczesny przejaw relacji między żywnością a miejscem. Ten artykuł ma na celu przybliżenie zjawiska street food w Polsce. W szczególności koncentruje się on na opisowym badaniu jakościowym prowadzonym w celu scharakteryzowania turystyki opartej na „ulicznym jedzeniu” jako strategii rozwoju turystyki w środowisku miejskim. Pokazano przykłady jedzenia – pierogi i ser – które dla odwiedzających stanowią elementy polskiej tożsamości gastronomicznej. To badanie opisowe ma wkład w badania nad turystyką gastronomiczną w Polsce, a zwłaszcza w polskich miastach, w których dziedzictwo kulinarne stanowi czynnik przyciągający turystów.

EN

Food tourism means to discover a place through its food and gastronomy. Food tourism activities and experiences are a growing trend in destinations worldwide. Within the context of food tourism practices, street food is emerging as a contemporary manifestation of the relationships between food and places. This exploratory article aims to approach the culinary representations of street food in Poland. In particular, this study focuses on a descriptive qualitative design to explore the street food based tourism as a strategy to develop tourism in urban environments. Results show food examples – pierogi and cheese – that convey Polish gastronomy identities to visitors. This descriptive research contributes to food tourism research in Poland and, specifically, in Polish cities, where culinary heritages represent a factor of tourism attraction.