The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development
Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nur...
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Heritage |
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| Online Access: | https://www.mdpi.com/2571-9408/6/4/180 |
| _version_ | 1797605205830795264 |
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| author | Bojana Kalenjuk Pivarski Biljana Grubor Maja Banjac Bojan Đerčan Dragan Tešanović Stefan Šmugović Goran Radivojević Velibor Ivanović Vesna Vujasinović Tamara Stošić |
| author_facet | Bojana Kalenjuk Pivarski Biljana Grubor Maja Banjac Bojan Đerčan Dragan Tešanović Stefan Šmugović Goran Radivojević Velibor Ivanović Vesna Vujasinović Tamara Stošić |
| author_sort | Bojana Kalenjuk Pivarski |
| collection | DOAJ |
| description | Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities. |
| first_indexed | 2024-03-11T04:57:48Z |
| format | Article |
| id | doaj.art-2100dd6c911c4d7bb887f6ccad042522 |
| institution | Directory Open Access Journal |
| issn | 2571-9408 |
| language | English |
| last_indexed | 2024-03-11T04:57:48Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Heritage |
| spelling | doaj.art-2100dd6c911c4d7bb887f6ccad0425222023-11-17T19:28:02ZengMDPI AGHeritage2571-94082023-03-01643402341710.3390/heritage6040180The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism DevelopmentBojana Kalenjuk Pivarski0Biljana Grubor1Maja Banjac2Bojan Đerčan3Dragan Tešanović4Stefan Šmugović5Goran Radivojević6Velibor Ivanović7Vesna Vujasinović8Tamara Stošić9Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, SerbiaGastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities.https://www.mdpi.com/2571-9408/6/4/180sustainabilitygastronomical heritagecultural heritagegastronomyhospitalitytourism |
| spellingShingle | Bojana Kalenjuk Pivarski Biljana Grubor Maja Banjac Bojan Đerčan Dragan Tešanović Stefan Šmugović Goran Radivojević Velibor Ivanović Vesna Vujasinović Tamara Stošić The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development Heritage sustainability gastronomical heritage cultural heritage gastronomy hospitality tourism |
| title | The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development |
| title_full | The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development |
| title_fullStr | The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development |
| title_full_unstemmed | The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development |
| title_short | The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development |
| title_sort | sustainability of gastronomic heritage and its significance for regional tourism development |
| topic | sustainability gastronomical heritage cultural heritage gastronomy hospitality tourism |
| url | https://www.mdpi.com/2571-9408/6/4/180 |
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