TY - JOUR
AU - Daniela Marele
AU - Carmen Ghergheles
AB - This study provides an approach to the relationship between gastronomy and tourism, with an emphasis on the quality of traditional foods. The study explains to what extent gastronomy and traditional food are indispensable for the development of tourism and why we must offer tourists unique, traditional, high-quality meals. The study highlights the importance of traditional foods in creating overall tourism experiences, considering tradition, culture and food simultaneously. Tourists don t just eat to feed themselves, they also want to understand a region or a country. From food, they can get information about a population and its civilization. The purpose of the study is to assess whether travelers just want to visit or want to feel a different experience, including regional cuisine and specialties. The authors want to convey the fact that the preservation of traditional gastronomy, as part of the national culture, is very important for the development of the cultural tourist attraction. There are eight trends that could encourage gastronomy as a cultural tourism attraction, namely trade, multiculturalism, media communication, demography and household change, community involvement, globalization (globalization with local flavor), product quality and ecological product. In addition, we need to protect against the diversity of local food and improve the image of food. Thus, communities should be given knowledge about the quality of food in the surrounding areas and the implementation of "go green" agribusiness, from farm to fork. Accordingly, interested parties must conduct research; development, preservation and dissemination to communities of gastronomic and culinary tourism, through collaboration and strategic partnership with established organizations.
N2 - This study provides an approach to the relationship between gastronomy and tourism, with an emphasis on the quality of traditional foods. The study explains to what extent gastronomy and traditional food are indispensable for the development of tourism and why we must offer tourists unique, traditional, high-quality meals. The study highlights the importance of traditional foods in creating overall tourism experiences, considering tradition, culture and food simultaneously. Tourists don t just eat to feed themselves, they also want to understand a region or a country. From food, they can get information about a population and its civilization. The purpose of the study is to assess whether travelers just want to visit or want to feel a different experience, including regional cuisine and specialties. The authors want to convey the fact that the preservation of traditional gastronomy, as part of the national culture, is very important for the development of the cultural tourist attraction. There are eight trends that could encourage gastronomy as a cultural tourism attraction, namely trade, multiculturalism, media communication, demography and household change, community involvement, globalization (globalization with local flavor), product quality and ecological product. In addition, we need to protect against the diversity of local food and improve the image of food. Thus, communities should be given knowledge about the quality of food in the surrounding areas and the implementation of "go green" agribusiness, from farm to fork. Accordingly, interested parties must conduct research; development, preservation and dissemination to communities of gastronomic and culinary tourism, through collaboration and strategic partnership with established organizations.
SP - 46
EP - 52
TI - The importance of traditional food quality in tourism.-All Databases
UR - https://www.webofscience.com/wos/alldb/full-record/CABI:20250023775
VL - 23
ER -