TRENDS OF FOOD AND WINE PAIRATION IN THE WORLD AND DEVELOPMENT OF GASTROENOLOGICAL OFFERS IN RESTAURANTS IN SERBIA
Abstract
Food and wine have long been a synergistic blend. The task of this paper is to determine which characteristics influence the formation of the gastronological experience. The aim of this paper is a researcher in which measures are used in Serbia at home and in which there are foreign wines and which are characterized by important segments for the formation of good gastroenolic offers. According to the research on gastronomic offer that was processed in this research, it is clear that there is a lot of foreign wines in restaurants, as a guideline for development in the field of harmonization of food and wine, more emphasis should be given to domestic dishes and domestic wines. This certainly contributes to the development of small businesses and local growers to better place and promote both domestic guests and tourists. Belgrade, as the capital of the Republic of Serbia and as the main tourist destination, should adjust the offer of both food and wine in its restaurants. There are tourists whose primary goal of travel is a gastronomic experience, they want to try as much localized food and wine as possible. While there are also those whose primary goal is not gastroenology when traveling and they want to consume something familiar to them. Restaurants or other catering facilities should definitely be adapted to both domestic guests and tourists in order to satisfy the guest.
References
- Beckett, F., Lingwood, W. (2005). Cooking with Wine, Ryland Peters & Small.
- Beket, F. (2006). Kako uskladiti hranu i vino. Genco, Novi Sad.
- Bitsani, E., & Kavoura, A. (2012). Connecting oenological and gastronomical tourisms at the wine roads, Veneto, Italy, for the promotion and development of agrotourism. Journal of Vacation Marketing, 18(4), 301-312.
- Bižić, F. (2020). ULOGA SOMMELIERA U VINSKOJ KULTURI (Doctoral dissertation, Polytechnic of Sibenik. Management.).
- Dragin, A., Blesic, I., Pivac, T., Košić, K., & Demirović, D. (2018). PLASMAN DOMAĆIH GASTRONOMSKIH PROIZVODA U TURIZMU-IZAZOVI I ŠANSE. Škola biznisa, (1), 86-104.
- Gagić, S. (2014). Intelektualni kapital kao preduslov konkurentnosti u ugostiteljstvu. www. japmnt. com, 733.
- Gisslen, W. (2010). Professional cooking, college version. John Wiley & Sons.
- Harrington, R. J. (2005). Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food. Journal of culinary science & technology, 4(2-3), 129-152.
- Hjalager, A. M., & Corigliano, M. A. (2000). Food for tourists—determinants of an image. International journal of tourism research, 2(4), 281-293.
- Janković, I., & Ćirić, M. (2020). ZADOVOLJSTVO GOSTIJU NA GASTROENOLOŠKU PONUDU U BEOGRADU. Turističko poslovanje, (25, 26), 53-62.
- Joy, A., Charters, S., Wang, J. J., & Grohmann, B. (2020). A multi-sensory and embodied understanding of wine consumption. Journal of Wine Research, 1-18.
- Janjić, M.(2008). Jela sa vinom, Beograd.
- Koone, R., Harrington, R. J., Gozzi, M., & McCarthy, M. (2014). The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions. Journal of wine research, 25(3), 158-174.
- Kovač, M. (2020). STAVOVI POSLOVNIH KUPACA: PERSPEKTIVA INDUSTRIJE VINA (Doctoral dissertation, University of Split. Faculty of economics Split.).
- Lau, T., Cheung, M. L., Pires, G. D., & Chan, C. (2019). Customer satisfaction with sommelier services of upscale Chinese restaurants in Hong Kong. International Journal of Wine Business Research.
- Lecat, B., & Chapuis, C. (2017). Food and wine pairing in burgundy: The case of Grands Crus. Beverages, 3(1), 10.
- Maincet, M. (1984). Tehnologie culinaire. Editions B.P. I., Paris.
- Manataki, C. (2017). Changes in wine perception induced by food: influence of physiological and psychological factors (Doctoral dissertation, ISA).
- Marinoski, N., Stamenković, P., & Conić, M. (2014). Gastronomski sadržaji ruralnog turizma Srbije.BizInfo (Blace) Journal of Economics, Management and Informatics,5(1), 19-36.
- Marković, S., Mitrović, S., & Racz, A. (2019). TKO SU POSJETITELJI FESTIVALA HRANE I VINA? EKSPLORATORNO ISTRAŽIVANJE. Ekonomski pregled, 70(2), 209-235.
- Mačećevi, Z., Todorović, D. (2005). Enologija s gastronomijom, Školska knjiga, Zagreb.
- Nukić, A. (2019). Enogastronomska ponuda Dubrovačko-neretvanske županije u kreiranju turističkoga proizvoda (Doctoral dissertation, University of Rijeka. Faculty of Tourism and Hospitality Management.).
- Ninković, D., (2007). Slaganje vina i hrane. Special pres, Beograd.
- Poupon, D., Fernandez, P., & Frasnelli, J. (2019). Sommelier students display superior abilities to identify but not to detect or discriminate odors early in their training. Chemosensory Perception, 12(2), 106-114.
- Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International journal of hospitality management, 23(1), 15-24.
- Šišak, I., Herceg, L., Plancutić, K., & Varga, M. (2020). Utjecaj vjerskog turizma na razvoj ruralnih područja-primjer: Mariazell, Austrija. Geografski horizont, 66(1.), 45-57.
- Šijački, I. (2004). Kada se vino predstavi čulima. Časopis „Caffe Vojvodina“, br.15, Adrum, Novi Sad.
- Tešanović, D. (2011). Osnove gastronomije za menadžere, Novi Sad, Prirodnomatematički fakultet, Univerzitet u Novom Sadu.
- Vujko, A., Gajić, T., & Gudurić, I. (2017). Wine trails of Irig municipality: Perspectives of development. Hotel and tourism management, 5(2), 07-15.
- Vukić, M., Portić, M. (2007). Gastronomska ponuda u ruralnom turizmu. Ruralni turizam – skripta. Prirodno-matematički fakultet. Univerzitet u Novom Sadu.
- Willan, A., Clay, L. (2001). Cooking With Wine. Harry N. Abrams.
