Naslov
CULTURAL-HISTORICAL HERITAGE OF KARLOVAC COUNTY – HOMEMADE BREAD GASTRONOMIC TOURIST PRODUCT IN RESTAURANTS IN KARLOVAC COUNTY

Autori
Birkić, Draženka ; Rujevčan, Davorka ; Kralj, Elizabeta ; Blažić, Marijana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
PROCEEDINGS OF THE 10th INTERNATIONAL CONGRESS FLOUR–BREAD ’19 12th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTSBRAŠNO–KRUH ’19. / Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020, 7-15

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gastronomic turist product ; homemade bread ; intangible cultural-historical heritage ; Karlovac County

Sažetak
Tourism can provide a strong contribution and a boost to the protection of intangible cultural-historical heritage. This paper examines the role and significance of gastronomy in achieving positive effects of valorization of the intangible cultural-historical heritage. The purpose of this paper is to investigate to what extent is homemade bread recognized as an authentic indigenous gastronomic product by the owners and restaurant managers in Karlovac County. The paper also points out the role and significance of homemade traditional bread as a tool of interpretation of the intangible cultural-historical heritage. To achieve the aim of this paper, various scientific methods were used, such as field research methods, desk research methods, descriptive methods, deductions, descriptive statistics, synthesis and semi structured interviews with target group representatives, owners and restaurant managers in Karlovac County. The research results suggest that gastronomy, as a modern and sophisticated tool of interpretation of the intangible cultural-historical heritage can significantly contribute to its efficient preservation, while at the same time it develops and raises the quality of the tourist product. Homemade bread made according to the original recipe can also have an efficient contribution to preservation of the intangible cultural-historical heritage while at the same time raising the quality of the tourist product at the destination level. However, it is not sufficiently exploited.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA