ISTRAŽIVANJE KULINARSKOG PEJZAŽA: PREGLED LITERATURE GASTRONOMSKOG I VINSKOG TURIZMA
Ključne reči:
Gastronomija, vino, gastronomski turizam, vinski turizam, turizam
Sažetak
Sa fokusom na dinamičke preseke gastronomskog, vinskog i gastronomskog turizma, za ovu literaturu je ispitan širok spektar knjiga, članaka i radova objavljenih od 2014. godine. Kroz korišćenje prestižnih akademskih časopisa, poslovnih časopisa i naučnih knjiga, ovo istraživanje ima za cilj da dokumentuje najnovija dostignuća, perspektive i obrasce koji utiču na scenu hrane. Studija koristi tehnike sinteze i analize. Pored toga, autor je bio u mogućnosti da uporedi radove, istraživanja i studije o vinskom turizmu, gastronomiji uopšte i kulinarskom turizmu zahvaljujući komparativnoj i deduktivnoj metodi. Bacajući široku mrežu na naučni pejzaž, obuhvatajući različite discipline kao što su antropologija, sociologija, hotelijerstvo i studije turizma, ovaj pregled literature ima za cilj da obuhvati višestruke dimenzije gastronomskog, vinskog i gastronomskog turizma. Kroz ovaj interdisciplinarni pristup, ova studija otkriva složenu interakciju kulturnih, ekonomskih i društvenih faktora koji oblikuju kulinarske prakse, uvažavanje vina i iskustva putovanja širom sveta.
Reference
Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. Wine and Tourism: A strategic segment for sustainable economic development, 179-192.
Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. Wine and Tourism: A strategic segment for sustainable economic development, 179-192.
Beltrán, F. J. J., Cruz, F. G. S., & López-Guzmán, T. (2016). Gastronomy as a factor of tourism development: Case study of the city of Córdoba in Spain. Journal of Gastronomy and Tourism, 2(1), 1-14.
Çalişkan, O., & Yilmaz, G. (2016). Gastronomy and tourism. Global issues and trends in tourism, 33.
Carvalho, M., Kastenholz, E., & Carneiro, M. J. (2021). Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability, 13(23), 13416.
Colombini, D. C. (2015). Wine tourism in Italy. International Journal of Wine Research, 29-35.
Crespi-Vallbona, M., & Mascarilla-Miró, O. (2020). Wine lovers: Their interests in tourist experiences. International Journal of Culture, Tourism and Hospitality Research, 14(2), 239-258.
Cunha, S. (2018). Gastronomic tourism, a differential factor. Millenium, (05), 93-98.
Drašković, S. (2016). Gastronomy and tourism destination competitiveness. Quality As A Basis For Tourism Destination Competitiveness.
Duarte Alonso, A., Martens, W., & Ong, J. L. T. (2022). Food tourism development in wine regions: perspectives from the supply side. Current Issues in Tourism, 25(12), 1968-1986.
Duxbury, N., Bakas, F. E., Vinagre de Castro, T., & Silva, S. (2020). Creative tourism development models towards sustainable and regenerative tourism. Sustainability, 13(1), 2.
Gačnik, A. (2014). Slovenian wine stories and wine identities: from the heritage and culture of wine to wine tourism. In Wine and identity (pp. 57-70). Routledge.
Goncalves, O., Camprubí, R., Fons, C., & Solonandrasana, B. (2022). Image, eventscape, satisfaction and loyalty: a case study of a wine tourism event. International Journal of Event and Festival Management, 13(1), 18-37.
Graham, S. C. (2021). Authentic culinary tourism experiences: The perspectives of locals. Journal of Gastronomy and Tourism, 5(2), 65-82.
Kerma, S., & Gačnik, A. (2015). Wine tourism as an opportunity for tourism development: examples of good practice in Slovenia. Journal of international food & agribusiness marketing, 27(4), 311-323.
Knollenberg, W., Duffy, L. N., Kline, C., & Kim, G. (2021). Creating competitive advantage for food tourism destinations through food and beverage experiences. Tourism Planning & Development, 18(4), 379-397.
Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2016). Gastronomy, tourist experience and location. The case of the ‘greek breakfast’. tourismos, 11(3), 227-261.
Park, E., Muangasame, K., & Kim, S. (2023). ‘We and our stories’: constructing food experiences in a UNESCO gastronomy city. Tourism Geographies, 25(2-3), 572-593.
Peris-Ortiz, M., & Del Río Rama, C. (2016). Wine and tourism. Springer.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21(1), 33-49.
Santini, C., Cavicchi, A., & Casini, L. (2013). Sustainability in the wine industry: key questions and research trends a. Agricultural and Food Economics, 1, 1-14.
Schimperna, F., Lombardi, R., & Belyaeva, Z. (2021). Technological transformation, culinary tourism and stakeholder engagement: Emerging trends from a systematic literature review. Journal of Place Management and Development, 14(1), 66-80.
Tafel, M. C. (2021). Investigating the characteristics and the economic impact of tourism in German wine regions (Doctoral dissertation, Hochschule Geisenheim).
Wang, C. (2019). The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan. In The Routledge Handbook of Gastronomic Tourism (pp. 385-392). Routledge.
Zrnić, M., Blagojević, O., & Čavić, S. (2023). The role and importance of gastronomic tourism in Serbia and Montenegro in the function of destination branding. BizInfo (Blace) Journal of Economics, Management and Informatics, 14(1), 25-32.
Zrnić, M., Brdar, I., & Kilibarda, N. (2021). The importance of traditional food quality—the viewpoint of the tourism. Scientific journal" Meat Technology", 62(1), 69-76.
Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. Wine and Tourism: A strategic segment for sustainable economic development, 179-192.
Beltrán, F. J. J., Cruz, F. G. S., & López-Guzmán, T. (2016). Gastronomy as a factor of tourism development: Case study of the city of Córdoba in Spain. Journal of Gastronomy and Tourism, 2(1), 1-14.
Çalişkan, O., & Yilmaz, G. (2016). Gastronomy and tourism. Global issues and trends in tourism, 33.
Carvalho, M., Kastenholz, E., & Carneiro, M. J. (2021). Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability, 13(23), 13416.
Colombini, D. C. (2015). Wine tourism in Italy. International Journal of Wine Research, 29-35.
Crespi-Vallbona, M., & Mascarilla-Miró, O. (2020). Wine lovers: Their interests in tourist experiences. International Journal of Culture, Tourism and Hospitality Research, 14(2), 239-258.
Cunha, S. (2018). Gastronomic tourism, a differential factor. Millenium, (05), 93-98.
Drašković, S. (2016). Gastronomy and tourism destination competitiveness. Quality As A Basis For Tourism Destination Competitiveness.
Duarte Alonso, A., Martens, W., & Ong, J. L. T. (2022). Food tourism development in wine regions: perspectives from the supply side. Current Issues in Tourism, 25(12), 1968-1986.
Duxbury, N., Bakas, F. E., Vinagre de Castro, T., & Silva, S. (2020). Creative tourism development models towards sustainable and regenerative tourism. Sustainability, 13(1), 2.
Gačnik, A. (2014). Slovenian wine stories and wine identities: from the heritage and culture of wine to wine tourism. In Wine and identity (pp. 57-70). Routledge.
Goncalves, O., Camprubí, R., Fons, C., & Solonandrasana, B. (2022). Image, eventscape, satisfaction and loyalty: a case study of a wine tourism event. International Journal of Event and Festival Management, 13(1), 18-37.
Graham, S. C. (2021). Authentic culinary tourism experiences: The perspectives of locals. Journal of Gastronomy and Tourism, 5(2), 65-82.
Kerma, S., & Gačnik, A. (2015). Wine tourism as an opportunity for tourism development: examples of good practice in Slovenia. Journal of international food & agribusiness marketing, 27(4), 311-323.
Knollenberg, W., Duffy, L. N., Kline, C., & Kim, G. (2021). Creating competitive advantage for food tourism destinations through food and beverage experiences. Tourism Planning & Development, 18(4), 379-397.
Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2016). Gastronomy, tourist experience and location. The case of the ‘greek breakfast’. tourismos, 11(3), 227-261.
Park, E., Muangasame, K., & Kim, S. (2023). ‘We and our stories’: constructing food experiences in a UNESCO gastronomy city. Tourism Geographies, 25(2-3), 572-593.
Peris-Ortiz, M., & Del Río Rama, C. (2016). Wine and tourism. Springer.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21(1), 33-49.
Santini, C., Cavicchi, A., & Casini, L. (2013). Sustainability in the wine industry: key questions and research trends a. Agricultural and Food Economics, 1, 1-14.
Schimperna, F., Lombardi, R., & Belyaeva, Z. (2021). Technological transformation, culinary tourism and stakeholder engagement: Emerging trends from a systematic literature review. Journal of Place Management and Development, 14(1), 66-80.
Tafel, M. C. (2021). Investigating the characteristics and the economic impact of tourism in German wine regions (Doctoral dissertation, Hochschule Geisenheim).
Wang, C. (2019). The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan. In The Routledge Handbook of Gastronomic Tourism (pp. 385-392). Routledge.
Zrnić, M., Blagojević, O., & Čavić, S. (2023). The role and importance of gastronomic tourism in Serbia and Montenegro in the function of destination branding. BizInfo (Blace) Journal of Economics, Management and Informatics, 14(1), 25-32.
Zrnić, M., Brdar, I., & Kilibarda, N. (2021). The importance of traditional food quality—the viewpoint of the tourism. Scientific journal" Meat Technology", 62(1), 69-76.