TY - SER
AU - M. Bugarcic
AU - J. Bugarcic
AB - Kajmak as a Serbian traditional dairy product, suitable for mass consumption and prepared in a traditional way has a special flavor and as such is an essential factor not only in traditional dining but also in restaurants based on national gastronomy. The main goal of the research is to determine how by registering on the list of the intangible cultural heritage of the Republic of Serbia and preserving the craft of traditional production and with popularization of domestic products, kajmak can have a significant impact on the growth of the tourist offer of Western Serbia as an important autochtonous gastronomic product.
C1 - Fourth International Scientific Conference, Tourism in function of development of the Republic of Serbia: tourism as a generator of employment, Vrnjacka Banja, Serbia, 30 May-1 June 2019. Thematic proceedings II
N1 - Pages: 430
N2 - Kajmak as a Serbian traditional dairy product, suitable for mass consumption and prepared in a traditional way has a special flavor and as such is an essential factor not only in traditional dining but also in restaurants based on national gastronomy. The main goal of the research is to determine how by registering on the list of the intangible cultural heritage of the Republic of Serbia and preserving the craft of traditional production and with popularization of domestic products, kajmak can have a significant impact on the growth of the tourist offer of Western Serbia as an important autochtonous gastronomic product.
SN - 978-86-89949-37-7
EP - 430
TI - Influence of kajmak as a cultural asset on the growth of the tourist offer of Western Serbia.
ER -