Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource

The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina

Background and aims

The gastronomic identity of an area is the key factor in tourism development, attracting numerous tourists and generating significant income. Numerous economic actors participate in its use and proper placement, and their perception of the gastronomic potential significantly affects its distribution and use in tourism. The main aim of this study is to investigate the factors of gastronomic identity that influence the development of tourism, observed at two tourist destinations in Southeast Europe [the Republic of Serbia (RS) the city of Novi Sad with Fruška Gora Mountain, n = 305 and Bosnia and Herzegovina (BIH) the city of Sarajevo with Jahorina Mountain, n = 301].

Methods

In order to define the factors that are relevant to food tourism development, a custom-made GastroIdentity scale was created. A survey was conducted among employees in the hospitality and tourism industry as well as employees in educational institutions in the field of hospitality and tourism.

Results

The research results show that employees from the RS area acknowledge the importance of organizing gastronomic events where local products are presented and that they understand that dishes and beverages with unique and recognizable tastes can characterize their area. Employees from the BIH area pointed out that the nutritional quality of their local agricultural and gastronomic products represents an advantage when compared to mass-produced ones and that the local gastronomic culture and tradition are authentic representatives of the culture of the region.

Conclusion

The GastroIdentity scale proved to be dependable, highlighting gastronomic culture and tradition as extremely crucial factors in tourism, using the input provided by the employees from the investigated areas. Noteworthy results were also recorded regarding the need for incentives for food tourism development in the investigated regions.

The Culture-Centered Development Potential of Communities in Făgăraș Land (Romania)

Făgăraș Land (Romania) is a very old administrative formation with its own identity, preserved from the beginning of the Middle Ages. The mapping of the intangible cultural heritage (ICH) highlighted the groups of caroling lads as the main strategic heritage resource, but also the existence of many other ICH resources that can be exploited towards the sustainable development of the area. These include local soups, an ICH gastronomic resource that can help build the area’s tourism brand. All resources, together with the peculiarities of the local medieval history, the memory of the anti-communist resistance in the Făgăraș Mountains and the religious pilgrimage to the local Orthodox monasteries, support the configuration of Făgăraș Land as a multidimensional associative cultural landscape. The content analysis of the information on ICH available on the official websites of the administrative territorial units (ATUs), correlated with the data from the interviews with local leaders, highlighted the types of local narratives regarding the capitalization of cultural resources and the openness to culture-centered community-based development, namely glocal, dynamic local and static local visions. The unitary and integrated approach of tourist resources, tourism social entrepreneurship, support from the local commons and a better management of the local cultural potential are ways to capitalize on belonging to the Făgăraș Land cultural landscape, towards sustainable community development of the area.

Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos’s service quality model, and the second is a conceptual model based on Morris’s semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures—Taiwan (Asia) and Catalonia (Europe)—using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.