Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union
Its huge area of cultivated lands (about 5 million hectares) makes Serbia stand out against other states of the Balkan region. Food products are still one of the most important components of Serbian export. From 1 March 2012, when Serbia was granted the candidate status to the European Union, making...
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| Format: | Article |
| Language: | English |
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Polskie Towarzystwo Ludoznawcze
2017-12-01
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| Series: | Łódzkie Studia Etnograficzne |
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| Online Access: | http://apcz.umk.pl/czasopisma/index.php/LSE/article/view/LSE.2017.56.07/13102 |
| _version_ | 1818141204984889344 |
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| author | Tadeusz Czekalski |
| author_facet | Tadeusz Czekalski |
| author_sort | Tadeusz Czekalski |
| collection | DOAJ |
| description | Its huge area of cultivated lands (about 5 million hectares) makes Serbia stand out against other states of the Balkan region. Food products are still one of the most important components of Serbian export. From 1 March 2012, when Serbia was granted the candidate status to the European Union, making ready to effectively competite with the Member States of the EU, which offer very similar products, became a chance of survival for Serbia’s agricultural and –food industry sector . A chance to increase the absorbency of the internal market creates an increasing culinary awareness in the Serbian society; despite the economic crisis, the Serbians are looking for new, previously unknown tastes or new taglines for tastes already known in Serbian cuisine. The real challenge for Serbian agriculture is the promotion of culinary tourism, which involves exhibiting the ability to compete with other Balkan countries by depicting a more diverse range of attractions.
Promotion of the regional products is done by events typical for culinary tourism – festivals, culinary competitions, culinary tourist routes, as well as reconstructions of medieval cuisine. In the realities of Serbia, culinary tourism opens the opportunities for sustainable development of the periphery areas and, at the same time, makes it possible to retain old customs and traditions. |
| first_indexed | 2024-12-11T10:56:10Z |
| format | Article |
| id | doaj.art-e77b40c618724b12ad46a77bc631ff36 |
| institution | Directory Open Access Journal |
| issn | 0076-0382 2450-5544 |
| language | English |
| last_indexed | 2024-12-11T10:56:10Z |
| publishDate | 2017-12-01 |
| publisher | Polskie Towarzystwo Ludoznawcze |
| record_format | Article |
| series | Łódzkie Studia Etnograficzne |
| spelling | doaj.art-e77b40c618724b12ad46a77bc631ff362022-12-22T01:10:03ZengPolskie Towarzystwo LudoznawczeŁódzkie Studia Etnograficzne0076-03822450-55442017-12-0156109125Local Culinary Traditions in the Integration Process of Serbian Food Market with European UnionTadeusz Czekalski0Jagiellonian UniversityIts huge area of cultivated lands (about 5 million hectares) makes Serbia stand out against other states of the Balkan region. Food products are still one of the most important components of Serbian export. From 1 March 2012, when Serbia was granted the candidate status to the European Union, making ready to effectively competite with the Member States of the EU, which offer very similar products, became a chance of survival for Serbia’s agricultural and –food industry sector . A chance to increase the absorbency of the internal market creates an increasing culinary awareness in the Serbian society; despite the economic crisis, the Serbians are looking for new, previously unknown tastes or new taglines for tastes already known in Serbian cuisine. The real challenge for Serbian agriculture is the promotion of culinary tourism, which involves exhibiting the ability to compete with other Balkan countries by depicting a more diverse range of attractions. Promotion of the regional products is done by events typical for culinary tourism – festivals, culinary competitions, culinary tourist routes, as well as reconstructions of medieval cuisine. In the realities of Serbia, culinary tourism opens the opportunities for sustainable development of the periphery areas and, at the same time, makes it possible to retain old customs and traditions.http://apcz.umk.pl/czasopisma/index.php/LSE/article/view/LSE.2017.56.07/13102Balkansculinary cultureculinary tourismEuropean UniongastronationalismgastronomynutritionSerbian cuisine |
| spellingShingle | Tadeusz Czekalski Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union Łódzkie Studia Etnograficzne Balkans culinary culture culinary tourism European Union gastronationalism gastronomy nutrition Serbian cuisine |
| title | Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union |
| title_full | Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union |
| title_fullStr | Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union |
| title_full_unstemmed | Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union |
| title_short | Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union |
| title_sort | local culinary traditions in the integration process of serbian food market with european union |
| topic | Balkans culinary culture culinary tourism European Union gastronationalism gastronomy nutrition Serbian cuisine |
| url | http://apcz.umk.pl/czasopisma/index.php/LSE/article/view/LSE.2017.56.07/13102 |
| work_keys_str_mv | AT tadeuszczekalski localculinarytraditionsintheintegrationprocessofserbianfoodmarketwitheuropeanunion |