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Cuisine – a Regional Tourism Differentiation Tool


  • Georgica Gheorghe


  • Daniel Bulin



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.

Suggested Citation

  • Georgica Gheorghe & Daniel Bulin, 2014. "Cuisine – a Regional Tourism Differentiation Tool," Knowledge Horizons - Economics, Faculty of Finance, Banking and Accountancy Bucharest,"Dimitrie Cantemir" Christian University Bucharest, vol. 6(2), pages 194-199, June.
  • Handle: RePEc:khe:journl:v:6:y:2014:i:2:p:194-199

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    1. repec:eee:touman:v:31:y:2010:i:1:p:74-85 is not listed on IDEAS
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    More about this item


    Cuisine; regional cuisine; food; tourism;

    JEL classification:

    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • Q00 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - General - - - General
    • L8 - Industrial Organization - - Industry Studies: Services


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