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Street Food and Street Vendors, a Culinary Heritage?

In: Innovative Business Development—A Global Perspective

Author

Listed:
  • Virgil Nicula

    (Lucian Blaga University of Sibiu)

  • Donatella Privitera

    (University of Catania)

  • Simona Spânu

    (Lucian Blaga University of Sibiu)

Abstract

This paper examines the theoretical discourse surrounding street food and tells how street food is multidimensional and spatially contingent, but also tackles food safety and aspects related to street vendors’ issues. The street food sector offers to the guests various dishes and drinks prepared at the place of sale or only marketed by itinerant merchants or by vendors with stationary carts, either on the streets or in other public places that may be of interest for tourists. Fast food is generally associated with globalization, so present in high income per capita countries. This paper aims to present a radiography of street food marketing, an image that defines a particular region or country.

Suggested Citation

  • Virgil Nicula & Donatella Privitera & Simona Spânu, 2018. "Street Food and Street Vendors, a Culinary Heritage?," Springer Proceedings in Business and Economics, in: Ramona Orăștean & Claudia Ogrean & Silvia Cristina Mărginean (ed.), Innovative Business Development—A Global Perspective, pages 241-250, Springer.
    • Handle: RePEc:spr:prbchp:978-3-030-01878-8_20
    DOI: 10.1007/978-3-030-01878-8_20
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