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Turističko poslovanje
2017, br. 20, str. 27-35
jezik rada: srpski
vrsta rada: neklasifikovan
objavljeno: 05/04/2018
doi: 10.5937/TurPos1720027K
Creative Commons License 4.0
Autentična hrana ruralnih područja Vojvodine i značaj za razvoj gastronomskog turizma
Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo

Sažetak

Specifična etnička struktura Vojvodine uticala je na formiranje raznovrsne gastronomije. Mešavina stanovništva sa svojim gastronomskim karakteristikama potpomogla je da ona postane povoljna destinacija za razvoj gastronomskog turizma. Potreba za istraživanjem proizvodnje i pripreme autentične hrane u domaćinstvima vojvođanskih Mađara i značaj za razvoj gastronomskog turizma ruralnih područja proistekla je iz činjenice da Vojvodina predstavlja veliki turistički prostor u Srbiji, na kojem živi oko trideset nacija od kojih su Mađari najbrojniji. Predmet rada je očuvanost gastronomije mađarske etničke grupe, koja naseljava vojvođanska ruralna područja, sa aspekta značaja za razvoj gastronomskog turizma. Zadatak istraživanja je da istraži nivo očuvanosti kuhinje Mađara, kao mogućnost ponude autentičnog gastronomskog iskustva u turizmu. Cilj istraživanja je da utvrdi koje vrste poljoprivrednih kultura i stoke se uzgajaju kao i koji proizvodi se proizvode od istih i u kojoj meri se pripremaju tradicionalna jela, kakva je očuvanost i koje su razlike u odnosu na sunarodnike.

Ključne reči

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