Gastronomy and Regional Identity: Balkan versus National Cuisine
Само за регистроване кориснике
2020
Аутори
Jovičić Vuković, AnaTerzić, Aleksandra
Остала ауторства
Peštek, AlmirKukanja, Marko
Renko, Sanda
Поглавље у монографији (Објављена верзија)
,
Emerald Publishing Limited
Метаподаци
Приказ свих података о документуАпстракт
Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of ‘Balkan food’ and national (local) food as well. Furthermore, the study investigated how ‘Balkan food’ is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint ‘Balkan’ tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional ‘Balkan’ dishes: ‘pečenje’, ‘musaka’, ‘ćevapi’ and ‘sarma’. The following are identified as national dishes: ‘pastrmajlija...’, ‘sogan dolma’, ‘raštan’, ‘pašticada’, ‘burek’ and ‘svadbarski kupus’. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that ‘Balkan food’ is considered to be important for the improvement of the ‘Balkans'’ image and promotion, as well as important for the creation of the regional tourism brand.
Кључне речи:
food / Balkan / gastronomy / regional identity / local couisine / national dishes / tourism brandИзвор:
Gastronomy for Tourism Development - Potential of the Western Balkans, 2020, 1-25Издавач:
- Emerald Publishing Limited
Институција/група
Географски институт „Јован Цвијић“ САНУ / Geographical Institute Jovan Cvijić SASATY - CHAP AU - Jovičić Vuković, Ana AU - Terzić, Aleksandra PY - 2020 UR - https://dais.sanu.ac.rs/123456789/14587 AB - Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of ‘Balkan food’ and national (local) food as well. Furthermore, the study investigated how ‘Balkan food’ is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint ‘Balkan’ tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional ‘Balkan’ dishes: ‘pečenje’, ‘musaka’, ‘ćevapi’ and ‘sarma’. The following are identified as national dishes: ‘pastrmajlija’, ‘sogan dolma’, ‘raštan’, ‘pašticada’, ‘burek’ and ‘svadbarski kupus’. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that ‘Balkan food’ is considered to be important for the improvement of the ‘Balkans'’ image and promotion, as well as important for the creation of the regional tourism brand. PB - Emerald Publishing Limited T2 - Gastronomy for Tourism Development - Potential of the Western Balkans T1 - Gastronomy and Regional Identity: Balkan versus National Cuisine SP - 1 EP - 25 DO - 10.1108/978-1-78973-755-420201002 UR - https://hdl.handle.net/21.15107/rcub_dais_14587 ER -
@inbook{ author = "Jovičić Vuković, Ana and Terzić, Aleksandra", year = "2020", abstract = "Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of ‘Balkan food’ and national (local) food as well. Furthermore, the study investigated how ‘Balkan food’ is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint ‘Balkan’ tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional ‘Balkan’ dishes: ‘pečenje’, ‘musaka’, ‘ćevapi’ and ‘sarma’. The following are identified as national dishes: ‘pastrmajlija’, ‘sogan dolma’, ‘raštan’, ‘pašticada’, ‘burek’ and ‘svadbarski kupus’. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that ‘Balkan food’ is considered to be important for the improvement of the ‘Balkans'’ image and promotion, as well as important for the creation of the regional tourism brand.", publisher = "Emerald Publishing Limited", journal = "Gastronomy for Tourism Development - Potential of the Western Balkans", booktitle = "Gastronomy and Regional Identity: Balkan versus National Cuisine", pages = "1-25", doi = "10.1108/978-1-78973-755-420201002", url = "https://hdl.handle.net/21.15107/rcub_dais_14587" }
Jovičić Vuković, A.,& Terzić, A.. (2020). Gastronomy and Regional Identity: Balkan versus National Cuisine. in Gastronomy for Tourism Development - Potential of the Western Balkans Emerald Publishing Limited., 1-25. https://doi.org/10.1108/978-1-78973-755-420201002 https://hdl.handle.net/21.15107/rcub_dais_14587
Jovičić Vuković A, Terzić A. Gastronomy and Regional Identity: Balkan versus National Cuisine. in Gastronomy for Tourism Development - Potential of the Western Balkans. 2020;:1-25. doi:10.1108/978-1-78973-755-420201002 https://hdl.handle.net/21.15107/rcub_dais_14587 .
Jovičić Vuković, Ana, Terzić, Aleksandra, "Gastronomy and Regional Identity: Balkan versus National Cuisine" in Gastronomy for Tourism Development - Potential of the Western Balkans (2020):1-25, https://doi.org/10.1108/978-1-78973-755-420201002 ., https://hdl.handle.net/21.15107/rcub_dais_14587 .