Territorial Identities and Gastronomy Tourism in the South Danube Region-Reference-Cited by-同舟云学术

Territorial Identities and Gastronomy Tourism in the South Danube Region

Published:2023-06-30 Issue: Volume: Page:156-175
ISSN:2475-6547
Container-title:Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service
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Author:

Vörös Mihály László¹^ORCID,Gačnik Aleš²

Affiliation:

1. Edutus University, Hungary & HELIA Research Group, Hungary

2. Faculty of Tourism Studies, University of Primorska, Slovenia

Abstract

The research study comprised by the book chapter investigates territorial identities and diversified features of the South-Danube region and presents a gastronomy tourism case study of an old culinary tradition of brewing and eating fish soup. This is not only a dish consumed with great frequency in the diet of local and regional residents but creates food offering and cooking demonstration of a summer gastronomy tourism festival organized every year in the town of Baja. In addition, this fish-dish is one of the most popular meals offered in almost every local and neighborhood restaurant's menu for tourist guests. The study covers short analysis on the healthiness of this dietary custom and highlights that this culinary feast and gastronomy tourism attraction also became a brand and cultural heritage which can contribute to enhance the image of the place and to promote sustainable development of gastronomy tourism.

Publisher

IGI Global

Reference49 articles.

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