Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development

Case of Slovenia and Hungary

  • Aleš Gačnik University of Primorska, Centre of Gastronomy and Wine Culture, Faculty of Tourism Studies Turistica, Department of Cultural Tourism
  • Mihály László Vörös Edutus University, Department of Economic Sciences, HELIA Research Group
Keywords: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development

Abstract

According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. 

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Author Biographies

Aleš Gačnik, University of Primorska, Centre of Gastronomy and Wine Culture, Faculty of Tourism Studies Turistica, Department of Cultural Tourism

Aleš Gačnik, PhD, is a ethnologist and sociologist of culture. He is an Assistant Professor and a researcher at the Faculty of Tourism Studies – Turistica, University of Primorska. From 2017 to 2017 he was a head of the Department of Cultural Tourism and Cultural Heritage and from 2017 onwards he is a deputy head of the Department of Cultural Tourism, joined in the UNESCO UNITWIN Network “Culture, Tourism, Development” (Sorbona, Paris).He is the founder and a head of the Centre of gastronomy and wine culture of the University of Primorska. In his research he deals with issues in heritage / cultural tourism and cultural heritage, wine / culinary / gastronomic tourism, tourism development in rural areas. museums / museology and tourism, culture of masks and tourism… He was the editor or co-editor of several scientific, professional and artistic monographs and the author or co-author of numerous scientific articles and articles published in domestic and foreign scientific journals / publishing houses. He was also a head or member of the steering committees of several domestic and international scientific conferences, summer schools, research camps. He is a professional member of the International Institute of Gastronomy, Culture, Art in Tourism (Barcelona, Spain) and member of the Expert Group of the The Slovenia Restaurant Award. Receiver of several national and international awards and recognitions.

Portorož, Slovenia. E-mail: ales.gacnik@fts.upr.si.

Mihály László Vörös, Edutus University, Department of Economic Sciences, HELIA Research Group

Budapest, Hungary.

Published
2020-05-22
How to Cite
Gačnik A., & Vörös M. L. (2020). Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development. Agricultura, 15(1/2), 19-34. https://doi.org/10.18690/agricultura.15.1-2.19-34.2018
Section
Articles