Pregled bibliografske jedinice broj: 262479
Gasronomy as a Factor of the Regional Tourism Offering of Istria
Gasronomy as a Factor of the Regional Tourism Offering of Istria // Travel Trade, Regional Development and Education : proceedings / Heskova, Marie (ur.).
Tabor: University of South Bohemia in Češke Budejovicich, Faculty of Agriculture Department of Travel Trade in Tabor, 2006. str. 76-82 (pozvano predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 262479 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Gasronomy as a Factor of the Regional Tourism Offering of Istria
Autori
Bošković, Desimir ; Ružić, Pavlo ; Amidžić, Dragoljub
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Travel Trade, Regional Development and Education : proceedings
/ Heskova, Marie - Tabor : University of South Bohemia in Češke Budejovicich, Faculty of Agriculture Department of Travel Trade in Tabor, 2006, 76-82
Skup
Travel Trade, Regional Development and Education
Mjesto i datum
Tábor, Češka Republika, 13.09.2006. - 15.09.2006
Vrsta sudjelovanja
Pozvano predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
gastro-tourism; food and beverage offering; Istria; demand; eno-gastronomy; wine roads; olive oil roads; marketing; management
Sažetak
While competition among tourist destinations continues to grow, national, regional and local culture is increasingly becoming a mighty source of new products and activities aimed at attracting and entertaining tourists. In this, the role of gastronomy is taking on increasingly greater meaning, not only because eating is central to any tourist experience, but also because gastronomy is emerging as an inevitable component in building national and regional identity. Istria, Croatia’ s most developed tourist region, accommodates more than 200, 000 tourists on a daily basis throughout the high season. The gastronomic offering of both its coastal and rural areas is highly developed. Based on studies carried out, the authors explore the prevalence of regional indigenous food and beverage offerings in the hotels and restaurants of coastal Istria and in catering establishments in rural Istria. Surveys have been conducted among tourists to identify their ratings of and opinions on the variety and quality of the local gastronomic offering. Despite the expansion of globalisation to gastronomy, food remains undeniably linked to its country of origin as part of a country’ s wealth and heritage, and each country and region has its own distinguishing features that make it typical, while setting it apart from the rest of the world and other tourist destinations.
Izvorni jezik
Engleski
Znanstvena područja
Ekonomija
