- ホーム
- > 洋書
- > 英文書
- > Business / Economics
Full Description
The Western Balkans and associated countries are striving to achieve and foster their economic growth, social well-being, and sustainable development. For all three of these areas, the tourism sector is a major source of income, change, and innovation, and the common gastronomic heritage of the Western Balkans presents a unique opportunity to develop tourism products that go far beyond different national identities. Today, several dishes, preparation methods, and service procedures are recognised as the Gastronomy of the Balkans, presenting a fascinating "melange" of West-European, Mediterranean, and oriental culinary traditions with a special local (the Balkan) touch. Taking into consideration how the Western Balkan countries are following the most tourist developed countries of Central Europe, which are nowadays keen to develop authentic and recognisable gastronomic tourism products, this exciting new book redresses the growing need for research that expands the current knowledge base regarding the tourism and gastronomic potentials for the region. A theoretical and practical guide for the gastronomic future of the Western Balkans, Gastronomy for Tourism Development: Potential of the Western Balkans shows the drivers, potentials, and barriers affecting the region in its effort to become a prominent European food destination in the 21st century.
Contents
Chapter 1. Gastronomy and Regional Identity: Balkan vs. National Cuisine; Ana Jovičić Vuković and Aleksandra Terzić Chapter 2. Importance of Cheese Production in Livno and Vlašić for Gastronomy and Tourism Development in Bosnia and Hezegovina; Amra Čaušević and Edin Hrelja
Chapter 3. "There is no lunch without potatoes": Culinary Heritage of the Posavje Region in Tourism Supply; Lea Kužnik, Marjetka Rangus
Chapter 4. Are We Delicious Enough?: Challenges of Gastro-Tourism Development in Bosnia and Herzegovina; Aleksandra Nikolić, Guna Salputra, Mirza Uzunović, and Alen Mujčinović
Chapter 5. IMage of Local Cuisine as Part of a Rural Tourism; Nikola Vuksanović and Dunja Demirović Bajrami
Chapter 6. Development of Slovenia's Gastronomy: From Peasant Food to the European Region of Gastronomy 2021; Marko Kukanja and Almir Peštek
Chapter 7. Exploring Gastronomy and Event Interlinkages in DMO's Strategic Activities: Two Croatian Destinations Perspective; Smiljana Pivčević; Klara Trošt Lesić
Chapter 8. Restaurant Online Reputation and Destination Competitiveness: Insight into TripAdvisor Data; Ante Mandić, Smiljana Pivčević, and Lidija Petrić
Chapter 9. Importance of Gastronomy for Further Tourism Development in Western Balkans Economies with Focus on Serbia; Mirjana Radović Marković and Renata Pindžo
Chapter 10. The Financial Potential of Gastronomy for Tourism Development in Croatia; Sabina Hodžić, Siniša Bogdan, and Suzana Bareša
