Search Results (105)

This paper explores the importance of local food in tourism development in the Republic of Srpska by analyzing the perceptions of hospitality employees in relation to the characteristics of the food service establishments in which they work. The aim of this study is to determine how local food influences tourism development and whether such effects are conditioned by specific factors. Although previous studies have extensively examined local food through the lens of consumer behavior, there remains a significant research gap regarding the internal perspective of hospitality employees as co-creators of the gastronomic experience. This study addresses that gap by applying Social Exchange Theory (SET) to explain how employees’ perceptions of economic, social, and environmental benefits shape their willingness to support the integration of local food. By placing employees at the center of the analysis, the paper provides insight into the mechanisms through which authentic ingredients are transformed into symbolic capital and strengthen destination identity. In this context, the analytical Local Food model was adapted and applied to a sample of 480 respondents, evenly distributed across the mesoregions of the Republic of Srpska. Using exploratory factor analysis (EFA), three key dimensions of influence were identified—economic, environmental, and social. In addition, independent-samples t-tests and one-way analysis of variance (ANOVA) confirmed that employees’ perceptions vary significantly depending on the production capacity of the establishments, whereas the type and location of the establishments were not identified as significant determinants of these differences. The findings further indicate that the intensity of these factors varies according to location, production capacity, and ownership type, while other characteristics of the hospitality establishments in which the respondents were employed were not found to be significant. A strong interrelationship among the identified factors was confirmed, with the social factor emerging as the most dominant. Overall, the findings highlight the importance of local food in strengthening the tourism attractiveness and sustainability of the hospitality sector in the Republic of Srpska. Full article

Gastronomic festivals play an important role in the development of tourist destinations by strengthening destination image, competitiveness, and visitor loyalty. This study examines how the perceived quality of the gastronomic festival Belmužijada influences visitor satisfaction, behavioral intentions (recommendation and revisit intentions), and the destination image of Svrljig. The research is based on a quantitative approach using a standardized questionnaire. The collected data were analyzed in SPSS through descriptive statistics, a one-sample t-test, Pearson correlation, and regression analyses. The reliability of the measurement scales was confirmed using Cronbach’s alpha coefficient. The results indicate that visitors perceive Belmužijada as an authentic gastronomic experience that contributes to the preservation of local tradition and culture. The perceived quality of the gastronomic offer and festival organization has a statistically significant positive effect on visitor satisfaction, which further influences their willingness to recommend the festival. In addition, the perceived positive impact of the festival on destination image significantly affects revisit intention. The findings highlight the importance of gastronomic festivals in shaping destination image and fostering visitor loyalty, particularly in rural and less developed tourism areas. Full article

Here, the proximate composition, total amino acid content and antioxidant activity of Agria, Désirée and Kennebec potato varieties cultivated on the Matese plateau (Campania region, Southern Italy) were evaluated. Significant differences were observed among varieties in terms of proteins (1.98–3.07 g/100 g FW), carbohydrates (12.05–15.78 g/100 g FW) and moisture (78.42–84.68 g/100 g FW), while lipids were consistently low (~0.1 g/100 g FW), ~2.6-fold lower than ‘gold’ potatoes, used as a reference. Ashes were relatively high (1.10–1.39 g/100 g FW), ~1.4-fold higher than ‘gold’ potatoes. Total amino acid profiles were similar, although statistically significant differences were observed for Glx (glutamic acid + glutamine) and Asx (aspartic acid + asparagine), which are the most abundant amino acids, followed by valine, arginine and lysine. The chemical score of essential amino acids highlights that Matese potato varieties have a high nutritional content of phenylalanine + tyrosine and threonine, with average chemical scores of ~99.8% and 91.6%, respectively, while leucine is the limiting amino acid. The free amino acid profile does not show statistically significant differences. The total phenolic content (TPC) of analysed varieties (57.85–123.27 mg GAE/100 g of FW) was higher than those reported in the literature and directly correlated with the evaluated antioxidant activity (ABTS and DPPH). Finally, Matese potatoes are rich in potassium, phosphorus, calcium and magnesium, with minor minerals (~1.6%) and selenium traces (~0.53 µg/100 g FW). Overall, these findings highlight the potential of Matese potatoes to enhance local consumption, preserve culinary heritage and support gastronomic tourism growth. Full article

This study investigates how YouTube food travel vloggers semiotically construct destination images and potentially function as informal culinary ambassadors through gastrodiplomacy mechanisms, using Uzbekistan as a case study of emerging tourism markets. Although digital content creators are increasingly recognised as shaping tourism flows, a systematic understanding of the multimodal semiotic mechanisms through which food travel vlogs construct destination meanings remains limited. Using multimodal discourse analysis, this study examines six YouTube food travel videos on Uzbekistan (over 28 million combined views) from two prominent creators. The analysis integrates Kress and van Leeuwen’s visual grammar, Halliday’s systemic functional linguistics, van Leeuwen’s sound semiotics, and Norris’s multimodal interaction analysis to code a 60-segment corpus. Comparative analysis reveals 25 notable differences in semiotic features between the two creators, identifying two distinct semiotic profiles. Vlogger 1 primarily follows a parasocial intimacy model marked by direct gaze (89.2%), frequent second-person address (78.4%), and comparatively minimal editing. In contrast, Vlogger 2 adopts a cinematic documentary model characterised by first-person narration (56.5%), constructed visuals (60.9%), and gastronomic heritage narratives (34.8%). Despite these divergences, shared conventions centred on food composition, upbeat music, positive evaluation, and sharing gestures indicate a stable semiotic grammar of food travel vlogging. Analysis further reveals that orientalist dynamics and resistance to orientalism coexist within the same representational practice phenomenon termed ‘layered orientalism’, with distinct implications for how emerging destinations are mediated to international audiences. These findings suggest that digital content creators may employ distinct semiotic strategies that could function as informal culinary ambassadors through gastrodiplomacy mechanisms, potentially constructing destination awareness and cultural meaning for international audiences. This study contributes to theory on multimodal destination image construction and offers implications for how emerging tourism destinations might leverage multi-creator strategies to build culturally grounded destination brands. Full article

Gastronomic tourism heritage represents a significant segment of intangible cultural heritage, reflecting traditional knowledge, local identity, and long-standing culinary practices. The contemporary development of digital technologies, particularly artificial intelligence (AI), opens new possibilities for its preservation, documentation, and sustainable interpretation within cultural tourism. The aim of this research is to examine the role of artificial intelligence as a tool for preserving gastronomic tourism heritage from the perspective of local community members in Bosnia and Herzegovina, Serbia, and North Macedonia, regions characterised by shared gastronomic and cultural traditions. The study was conducted using a quantitative research design based on a structured questionnaire administered to 571 respondents. A convenience sampling approach was applied, targeting individuals involved in the preparation, transmission, or promotion of traditional gastronomy. Data were collected through a combination of field-based and online survey distribution. The analysis focuses on respondents’ perceptions of AI applications in documenting traditional recipes, interpreting gastronomic heritage, and promoting it within tourism, as well as on attitudes related to authenticity and cultural identity preservation. The findings indicate that, within the surveyed sample, artificial intelligence is generally perceived as a useful tool for safeguarding gastronomic heritage. At the same time, respondents emphasise the importance of transparent governance, community participation, and culturally sensitive implementation in order to minimise risks of commodification and loss of authenticity. Full article

This research explores the cultural representations of Mexican cuisine as perceived by tourists visiting Puebla, Mexico. Using open-ended questions and the free listing technique, a total of 549 tourists were asked about their opinion on Puebla’s cuisine, and they also listed the ingredients or dishes they associated with Puebla’s cuisine. Sixteen categories were identified and grouped into seven dimensions, the most important being flavor profile, attractiveness, distinctiveness, and familiarity. These dimensions show tourists’ perceptions of the destination’s cuisine. The results highlight the relevance of emblematic dishes such as Mole poblano and Chiles en nogada that are sold in Puebla. The findings suggest that Puebla’s cuisine is not only strongly anchored in iconic dishes but also reflects a broader edible heritage that reinforces Puebla’s position as a gastronomic destination in Mexico. This research contributes to understanding how tourists conceptualize local cuisines and offers insights for the development of gastronomic tourism and gastronomic promotion strategies. Full article

This study examines how regional gastronomic identity is expressed through restaurant menus in the Okanagan Valley, designated in October 2025 as Canada’s first UNESCO City of Gastronomy. This article aims to assess the emergence of a regional gastronomic identity and the potential recognition of a signature dish. An exploratory sequential mixed-methods approach was used to collect data from 40 restaurants, where 283 main dishes were selected and analyzed. These data were coded primarily to identify recurring compositional structures and emerging ingredient patterns. Several recurring compositional templates appear across restaurants, structured around shared protein–starch–sauce configurations. Although they remain occasional, their repetition across restaurants points to the early formation of a recognizable gastronomic identity. This identity does not rely on a single signature dish but takes shape through shared dish structures that recur across menus. These patterns contribute to ongoing discussions in gastronomy tourism by showing how regional identity can develop through distributed and processual culinary practices. The study shows how menu analysis provides a valuable lens for understanding the development of such an identity in emerging gastronomic destinations. Full article

The awareness and participation of local communities play a critical role in the sustainable development of tourism. This study aims to examine, in depth and systematically, the levels of awareness among the local population regarding the natural, cultural, and gastronomic assets of Bingöl Province. The study includes structured questions, photo-based applications, word cloud analysis, and an interactive puzzle technique (word search puzzle) to measure participants’ levels of recognition and awareness of touristic values. The data were collected through face-to-face structured interviews conducted with 25 participants. The findings reveal that while participants exhibited high levels of awareness regarding well-known values such as the Floating Islands, Natural Monument, Haserek Ski Center, Bingöl Honey, Kös Thermal Springs, and the 33 Martyrs’ Monument, their awareness was comparatively limited for lesser known or newly registered values. The correct identification rates of the photographs indicate which local assets are more familiar to the public and which require further promotion efforts. The puzzle technique used within the study enabled participants to learn about touristic and cultural assets in a more effective, interactive, and engaging manner, thereby enhancing their visual and cognitive awareness. Overall, the use of visual materials and interactive methods in the promotion of Bingöl’s touristic and cultural assets is expected to increase public awareness and contribute to the preservation of local cultural heritage. This approach also provides valuable insights for the development of regional tourism strategies and sustainable tourism planning. Full article

Socio-cultural tourism factors include folk music, cuisine and gastronomic brands, domestic handicrafts, crafts, folk customs, events, local tourist culture and cultural–historical heritage, language, social life of residents, and other factors. Important natural factors are the geographical and tourist location, features of relief, hydrographic potential, types of climates, plant and animal species, and others. Socio-cultural factors, together with natural factors, can create the basic characteristics of a destination. This research used the two landscapes of outstanding features (LOFs) that are part of the wider area of Serbia’s capital city, Belgrade. The selected areas are the main excursion and tourist centers, which possess significant natural and cultural characteristics for the development of sustainable tourism (STO). The main characteristics of these LOFs are forest ecosystems, which have an impact on tourism and recreation. The article used a quantitative methodology, based on the survey technique, which was used to collect data. A total of 1120 respondents were surveyed. Respondents expressed their views on claims related to space factors, which can influence the development of tourism and recreation. By analyzing the results, it can be concluded that there is an impact of factors on satisfaction with STO. Full article

Analysis of game management and trophy game populations in Osijek-Baranja County shows that this region is one of the most valuable hunting areas in Croatia, with rich populations of red deer, roe deer, and wild boar, as well as stable annual population growth. The methodological framework included products and services in hunting based on data analysis from the Croatian Hunting Association, big-game trophy records (ETD forms), the Central Hunting Register, and the official price list of game culling and hunting services. Data on harvests and trophy values indicate long-term population stability and high economic potential of hunting, with red deer generating the highest total revenue (EUR 7.29 million), while roe deer and wild boar contribute to overall stability and harvest volume. The total trophy value over 12 hunting seasons reaches EUR 11.99 million, underscoring the economic importance of hunting tourism for local communities. Differences among hunting ground users suggest that private companies and the state company Croatian Forests Ltd. often achieve higher trophy values, while county hunting associations report more modest results. However, regression analysis shows there is not a strong statistical correlation between management structure and trophy outcomes, highlighting the significant influence of ecological and spatial factors on game quality. International hunters, primarily from Germany and Austria, represent a key segment of demand, confirming the market potential for further development of hunting tourism. Despite the rich natural base, results indicate the need for better marketing approach, digital visibility, and integration of hunting products with other forms of tourism, such as gastronomic, wine, and nature tourism. Effective positioning of Croatia as a competitive hunting destination requires adaptation to contemporary market trends and adherence to international sustainable management guidelines (FAO, ELC, CBD). In conclusion, hunting in Croatia represents an important non-wood forest product and a vital resource for rural and economic development. Sustainable population management, quality promotion, and integration of traditional and innovative practices are essential for reinforcing biodiversity conservation, supporting community livelihoods, and strengthening Croatia’s role in the European and global hunting-tourism market. Full article

Cultural heritage is increasingly recognized as a pivotal driver of sustainable rural tourism, helping destinations diversify their offerings, reduce seasonality, strengthen local identity, and bring socio-economic benefits to depopulating communities. This study investigates its role in Šibenik-Knin County (Croatia), a Mediterranean region characterized by abundant tangible heritage (archaeological sites, medieval fortresses, sacral monuments, dry-stone architecture) and rich intangible traditions (gastronomic practices, klapa and ojkanje singing, local customs), yet still affected by a pronounced coastal–hinterland tourism imbalance. Through semi-structured interviews with ten key stakeholders from museums, tourist boards, academia, cultural institutions, and rural entrepreneurship organizations, complemented by literature review and analysis of policy and statistical data, the research reveals unanimous agreement that cultural heritage constitutes the county’s strongest competitive advantage and the most authentic foundation for year-round rural tourism products. However, systematic under-valorization persists due to chronic underfunding, weak cross-sectoral cooperation, limited professional capacity, and the absence of dedicated hinterland destination-management structures. The findings indicate that targeted investment, high-quality interpretation, and genuine community engagement can rapidly transform heritage resources into viable tourism assets, as demonstrated by existing successful cases. Realizing this potential requires coordinated governance, improved interpretive and digital infrastructure, and active resident involvement. Full article

The subject of this study is gastronomic tourism as a broader concept, specifically focusing on gastronomic festivals and events centered around food, with a focus on the study area, Corfu island. Using a combination of quantitative research and open-ended questions, a questionnaire was developed targeting the permanent residents of the island. The questionnaire was completed by 89 individuals who provided their personal opinions on the gastronomic festivals in the study area and offered ideas for the future planning of similar events. Based on the findings of this research, it is deemed beneficial to implement and promote gastronomic festivals that consider the needs of gastronomic tourists/visitors and local residents. Further research is recommended to identify strategic plans to assist local communities and improve event content, aiming to promote and develop gastronomic tourism. Full article

Gastronomic tourism has emerged as a significant driver of destination competitiveness, cultural preservation, and sustainable development. This comprehensive review synthesizes the scientific literature published between 2010 and 2025, examining the evolution of gastronomic tourism research, global trends, sustainability dimensions, and emerging challenges. Through systematic analysis of 150 peer-reviewed articles from major academic databases, this paper identifies key themes including cultural heritage preservation, sustainability practices, digital transformation, and educational innovations. The findings reveal a growing recognition of gastronomy as intangible cultural heritage, increased focus on farm-to-fork practices, and the transformative role of social media in destination branding. Despite the rapid growth of gastronomic tourism research, important gaps remain. The literature lacks standardized sustainability indicators, limiting comparability across studies, while cross-cultural comparative research and interdisciplinary integration remain insufficiently developed. Addressing these gaps is essential for advancing theoretical coherence and supporting evidence-based practice in gastronomic tourism. Full article

The gastronomic identity represents a blend of tradition, local resources, and cultural values that shape the authenticity and distinctiveness of a region’s gastronomy. Mačva, as an area in western Serbia, possesses an exceptionally rich gastronomic heritage whose tourism potential has not been sufficiently valorized. The subject of this research is the examination of the gastronomic identity of Mačva, and the purpose of the study is to determine how domestic tourists perceive the region’s gastronomic identity, which factors shape this identity, and the extent to which socio-demographic and perceptual characteristics influence the likelihood of purchasing traditional food products. The aim of this research is to develop an analytical framework to identify the key factors shaping the gastronomic identity of the Mačva region and to examine their influence on domestic tourists’ perceptions and consumer behavior related to the consumption and purchase of traditional food. The data were processed using exploratory factor analysis and binary logistic regression. The results indicate that respondents recognize the gastronomic culture of Mačva as an important component of the region’s cultural identity. The factor structure confirmed a three-dimensional model of gastronomic identity, comprising cultural–gastronomic heritage, authenticity and the promotion of gastronomy, and the region’s economic and social development. The results suggest that tourists’ intention to purchase traditional products is shaped by selected socio-demographic and perceptual factors, particularly gender and perceptions of gastronomy as a driver of economic and social development. The findings highlight the need for a differentiated approach to the development and positioning of the gastronomic offer, which may serve as a basis for formulating strategies for the development and branding of the Mačva region. Full article

This study explores how sustainable culinary tourism fosters rural diversification and resilience in the Baltic Sea Region (BSR). Despite increasing recognition of gastronomy as a driver of sustainable tourism, comparative analyses across macro-regional contexts remain limited. The paper addresses this gap through a qualitative comparative analysis of twelve thematic culinary trails involving seventy-three small and medium-sized enterprises (SMEs) developed under the INTERREG Baltic Sea Region Programme’s BASCIL project. Drawing on documentary analysis, stakeholder consultations, and thematic coding, the research identifies six interconnected pathways: agritourism and farm-based experiences, rural gastronomic branding, culinary festivals, digitalization, sustainability and circular economy practices, and European Union (EU) policy support. Results reveal that culinary tourism strengthens local economies, reinforces cultural identity, and promotes transnational cooperation, while challenges persist in professionalization, digital adoption, and infrastructure. The study underscores the enabling role of EU frameworks in scaling innovation and embedding gastronomy within rural development strategies. It concludes that culinary tourism operates as a strategic lever for sustainable rural transformation, integrating economic, social, and environmental dimensions, and calls for further longitudinal research on its long-term socio-economic and policy impacts in the BSR and beyond. Full article