Cuisine – a Regional Tourism Differentiation Tool
Good for the stomach, but excellent also for business, gastronomic tourism has flourished greatly in the previous year’s having an adventurous and exotic side, but at the same time allowing direct contact with the cuisine of a country and a healthy "serving" conditions as it really is and not as often inaccurately describes the dozen brochures or travel guides. Gastronomic tourism addresses both amateurs in search of new recipes and unique culinary indulgences and professionals involved in the food industry or tourism, for both there is currently prime destinations interest either in Europe or overseas or in faraway Asia. Our article tries to find as far as possible the culinary particularities of the various that could generate interest from tourists, and to accomplish this we made a descriptive exploratory research based on the data available online. Finally we present our findings and conclusions.
Volume (Year): 6 (2014)
Issue (Month): 2 (June)
|Contact details of provider:|| Postal: Splaiul Unirii nr. 176, sector 4, Bucuresti|
Web page: http://fbc.ucdc.ro/
More information through EDIRC
When requesting a correction, please mention this item's handle: RePEc:khe:journl:v:6:y:2014:i:2:p:194-199. See general information about how to correct material in RePEc.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (Adi Sava)
If references are entirely missing, you can add them using this form.