0000000000606321
AUTHOR
V. Nicula
GASTRONOMIC AND FOOD TOURISM AS AN ECONOMIC LOCAL RESOURCE: CASE STUDIES FROM ROMANIA AND ITALY
The aim of this study was to contribute to the literature on food tourism by proposing the concept of place and events linked to food, and to analyze the opportunity of gastronomic tourism for local development around Romania (Sibiu Region) and Italy (Sicily Region). The materials were 336 interviews with tourists. Specially designed questionnaire allowed fast data collection. The questions were of qualitative and quantitative type, useful to encode the expressed opinions of the tourists. The results highlight the need for destination marketing organizations to pay more attention to the link between destination image and food events. It concludes that tourism practices enable the continuity…
Gastronomic Tourism, an Opportunity for Diversifying the Tourist Offer in the Sibiu Area
In the tourists’ motivation to choose a holiday destination, gastronomy is gaining important insights, which has led to an increasing supply of quality-based local products and a stronger market growth. Gastronomy has become one of the most dynamic segments on the international tourism scene. Gastronomic tourism begins to be viewed as a phenomenon as a new tourist product itself, due to the fact that more than one third of the expenses in the tourist offer of the destination are made food. This shows the importance of gastronomy in the quality of leisure experience. Gastronomic tourism gains more and more importance as motivating the future in choosing the holiday destination. Proof of this…