Naslov
The Food Culture in Development of Rural Tourism in Hercegovina

Autori
Šiljković, Željka ; Mamut, Marica ; Putica Jelena

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

Izvornik
INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT CONFERENCE / Drešković, Nusret - Sarajevo : Prirodno-matematički fakultet Univerziteta u Sarajevu, 2018, 65-79

Skup
3rd International Tourism and Hospitality Management Conference

Mjesto i datum
Beograd, Srbija, 13.09.2017. - 17.09.2017

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gastronomy, rural tourism, traditional meals, promotion, Herzegovina

Sažetak
Gastronomy is an important part of rural tourism and in all its authenticity is a part of the immaterial cultural heritage of a particular region or a local community. Gastronomic tours are specific tourist products that represent some areas in the international tourist market, for example cheese, wine and olive roads. Among the numerous tourists visiting Herzegovina and the Adriatic coast every year, there are so-called Existential tourists whose aim is to taste and feel the authenticity of the Herzegovinian area and it's gastronomic culture. Tasting food in authentic rural areas is a kind of ritual for getting to know the history and cultural heritage of the local community. Each dish has its own story and origin. Modern rural tourism promotes specific food and wine destinations through the Internet, specialized travel agencies, smartphone applications and the media. Electronic media, like television, play a big role in promoting the gastronomy and the culinary world, through special programs and channels. Herzegovina has preserved numerous traditional meals, primarily by word of mouth, but in reality only a few meals (japra and dolma, pancakes, sour polenta, meals under the sač) are recognizable. The authenticity of the area represents a significant tourist potential by incorporating traditional meals into the restaurants offer, family farms and the opening of food and wine roads, as well as the tourist's active participation in the preparation of food. The article analyzes the existing conditions of gastro tourism in the rural areas of Herzegovina. The survey was conducted at the level of owners of touristic facilities, tourists and local residents. By using the interview method it was attempted to determine if the local population was preserving the tradition of autochthonous food.

Izvorni jezik
Engleski

Znanstvena područja
Geografija

POVEZANOST RADA