- Tytuł:
-
Możliwości rozwoju turystyki kulinarnej w Czarnogórze
Opportunities for development of food fourism in Montenegro - Autorzy:
- Kociszewski, P.
- Powiązania:
- https://bibliotekanauki.pl/articles/2084270.pdf
- Data publikacji:
- 2013
- Wydawca:
- Uniwersytet Warszawski. Wydział Geografii i Studiów Regionalnych
- Tematy:
-
Czarnogora
turystyka kulinarna
rozwoj turystyki
kuchnie
produkty turystyczne - Opis:
- Culinary aspects are one of the most important elements of tourism, both from the demand and the supply side. Thanks to properly presented cuisine heritage tourists are able to explore new cultures and traditions of the places, regions and countries they visit. Developing culinary tourism will certainly not be similar in each case. The effect of culinary tourism with regard to a particular place or region is the possibility of perceiving this vicinity as an attractive culinary destination. It is a result of not only cuisine diversity, originality and adherence to traditional recipes, but also of the development of tourism and transport accessibility. If this more and more popular form of tourism develops mainly in the countries already well known for their culinary traditions (for example France, China or Italy), does it have a chance to develop in totally new places and regions? This article answers this question by taking the example of Montenegro, a new country on the political map of Europe, characterised by a dynamic development of the tourism sector. The main goal of this paper is to determine the potential of Montenegrin cuisine in the context of culinary tourism opportunities. The author tries to answer the question of whether culinary tourism can become one of the driving forces of local tourism in Montenegro. The paper is divided into several parts: in the first part attention is paid to the concept of culinary tourism and factors affecting the perception of a region or a place as an attractive culinary destination. Next, these assumptions are referred to Montenegro and the reasons why a wider view of the possibilities of culinary tourism development is considered. The abundance of Montenegrin cuisine was presented by the characteristics of specific products and activities. The author's analysis and conclusions are based primarily on his own research and experiences both from individual and group (as a tour guide) trips and also on data collected from the census in Montenegro.
- Źródło:
-
Prace i Studia Geograficzne; 2013, 52; 115-133
0208-4589 - Pojawia się w:
- Prace i Studia Geograficzne
- Dostawca treści:
- Biblioteka Nauki
Artykuł