Zbornik radova Departmana za geografiju, turizam i hotelijerstvo
kako citirati ovaj članak
podeli ovaj članak


  • citati u SCIndeksu: 0
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:8
  • preuzimanja u poslednjih 30 dana:6


članak: 6 od 121  
Back povratak na rezultate
Traditional gastronomy products: Usage and significance in tourism and hospitality of southern Bačka (AP Vojvodina)
(naslov ne postoji na srpskom)
Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Srbija

This research is a part of Provincial Secretariat for Higher Education and Scientific Research project 142-451-2620/2021-01/1

(ne postoji na srpskom)
Traditional products have become an important part of touristic offer and a significant component on the menu of many catering establishments. Importing traditional products in their offer, catering establishments contribute to the development of consumers' knowledge of certain regions. From tourists' point of view, terms like authentic and traditional are synonymous to the term local, which presents an importan factor in distinguishing between traditional products and commercial ones. The subject of this paper is the usage of traditional products in catering offers of southern Bačka (Vojvodina - Serbia). The main task of this paper is to present the structure of traditional products that are used in catering facilities and their qualities ( market, production and technical charachteristics) which affect the purchase choices. The main goal of this paper is to collect data about traditional food products that are being used in the meal preparation in catering establishments in the area and which characteristics are crucial for their selection.
Alderighi, M., Bianchi, C., Lorenzini, E. (2016) The impact of local food specialities on the decision to (re)visit a tourist destination: Market-expanding or business-stealing?. Tourism Management, 57: 323-333
Almli, V.L., Verbeke, W., Vanhonacker, F., Næs, T., Hersleth, M. (2011) General image and attribute perceptions of traditional food in six European countries. Food Quality and Preference, 22(1): 129-138
Amilien, V., Hegnes, A.W. (2013) The dimensions of 'traditional food' in reflexive modernity: Norway as a case study. Journal of the Science of Food and Agriculture, 93(14): 3455-3463
Caputo, V., Sacchi, G., Lagoudakis, A. (2018) Traditional food products and consumer choices: A review. u: Cavicchi A.; Santini C. [ur.] Case Studies in the Traditional Food Sector, Sawston: Woodhead Publishing
Cerjak, M., Haas, R., Brunner, F., Tomić, M. (2014) What motivates consumers to buy traditional food products?: Evidence from Croatia and Austria using word association and laddering interviews. British Food Journal, 116(11): 1726-1747
Curtis, K.R., Cowee, M.W. (2009) Direct marketing local food to chefs: Chef preferences and perceived obstacles. Journal of Food Distribution Research, 40(856-2016-57832): 26-36
Ðerčan, B. (2017) Ethnicities of Vojvodina at the beginning of the 21st century. u: Lukić T.; Bubalo-Živković M.; Blešić I.; Klempić-Bogadi S.; Župarić-Iljić D.; Podgorelec S.; Ðerčan B.; Kalenjuk B.; Solarević M.; Božić S. [ur.] Ethnic Groups of Vojvodina in the 21st century-State and Perspectives of Sustainability, Novi Sad: Faculty of Sciences, 2-17
Dweba, T.P., Mearns, M.A. (2011) Conserving indigenous knowledge as the key to the current and future use of traditional vegetables. International Journal of Information Management, 31(6): 564-571
Grubor, B., Kalenjuk, P.B., Đerčan, B., Tešanović, D., Banjac, M., Lukić, T., Živković, M.B., Udovičić, D.I., Šmugović, S., Ivanović, V., Ćirić, M., Ćirić, I. (2022) Traditional and authentic food of ethnic groups of Vojvodina (Northern Serbia): Preservation and potential for tourism development. Sustainability, 14(3): 1805-1805
Guerrero, L., Claret, A., Verbeke, W., Enderli, G., Zakowska-Biemans, S., Vanhonacker, F., Issanchou, S., Sajdakowska, M., Granli, B.S., Scalvedi, L., Contel, M., Hersleth, M. (2010) Perception of traditional food products in six European regions using free word association. Food Quality and Preference, 21(2): 225-233
Horng, J.S., Simon, T.C. (2010) Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1): 74-85
Iraldo, F., Testa, F., Lanzini, P., Battaglia, M. (2017) Greening competitiveness for hotels and restaurants. Journal of Small Business and Enterprise Development, 24(3): 607-628
Kalenjuk, B., Cvetković, B., Dević-Blanuša, J. (2017) Authentic foods of rural areas of Vojvodina and the importance for the development of gastronomic tourism. Turističko poslovanje, br. 20, str. 27-35
Kalenjuk, B., Grubor, B., Đerčan, B., Ivanović, V. (2022) Independent food production as immediate gastronomical authenticity of the region of importance for the development of tourism in Vojvodina. Turističko poslovanje, br. 29, str. 61-72
Kalenjuk, B., Tešanović, D., Gagić, S., Erdeji, I., Banjac, M. (2015) Offer of authentic food as a condition for gastronomic tourism development. European Journal of Applied Economics, 12(2): 27-34
Kalenjuk, B., Vulić, G., Tešanović, D. (2011) Pozicioniranje zaštićenih slovenačkih gastronomskih proizvoda u turizmu. Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, (39): 232-247
Kiráľová, A., Malec, L. (2021) Local food as a tool of tourism development in regions. International Journal of Tourism and Hospitality Management in the Digital Age (IJTHMDA), 5: 1-15
Kovács, B., Carroll, G.R., Lehman, D.W. (2014) Authenticity and consumer value ratings: Empirical tests from the restaurant domain. Organization Science, 25(2): 458-478
Lin, M.P., Marine-Roig, E., Llonch-Molina, N. (2001) Gastronomy as a sign of the identity and cultural heritage of tourist destinations: A bibliometric analysis 2001-2020. Sustainability, 13(22): 12531-12531
Pavione, E., Pezzetti, R., Gazzola, P. (2017) The role of 'slow territories' in the development of sustainable tourism. Europian Scientific Journal, 13: 238-248
Romagnoli, M. (2014) Gastronomic heritage elements at UNESCO: Problems, reflections on and interpretations of a new heritage category. International Journal of Intangible Heritage, 14: 158-171
Sidali, K.L., Hemmerling, S. (2014) Developing an authenticity model of traditional food specialties: Does the Self-Concept of consumers matter?. British Food Journal, 116: 1692-1709
Singh, R., Singh, G.S. (2017) Traditional agriculture: A climate-smart approach for sustainable food production. Energy, Ecology and Environment, 2(5): 296-316
Tsai, C.S.T., Wang, Y.C. (2017) Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1): 56-65
Verbeke, W., Lengardamli, V., Vanhonacker, F., Hersleth, M. (2016) u: Kristbergsson K.; Oliveira, J. [ur.] Traditional Food General and Consumers Aspects, New York: Springer
Vukasovič, T. (2014) Consumer preference for traditional products in West Balkans countries. Journal of International Food & Agribusiness Marketing, 26(3): 173-188
Wang, C.Y., Mattila, A.S. (2015) The impact of servicescape cues on consumer prepurchase authenticity assessment and patronage intentions to ethnic restaurants. Journal of Hospitality & Tourism Research, 39(3): 346-372
Zhang, Y., Min, Q., Li, H., He, L., Zhang, C., Yang, L. (2017) A conservation approach of globally important agricultural heritage systems (GIAHS): Improving traditional agricultural patterns and promoting scale-production. Sustainability, 9(2)

O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ZbDght2201064I
primljen: 12.03.2022.
prihvaćen: 10.06.2022.
objavljen u SCIndeksu: 17.12.2022.
Creative Commons License 4.0

Povezani članci

Nema povezanih članaka