Traditional Food. Case Study: Romanian Local Food

Flavia Teodoroiu ()
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Flavia Teodoroiu: The Bucharest University of Economic Studies, Romania

REVISTA DE MANAGEMENT COMPARAT INTERNATIONAL/REVIEW OF INTERNATIONAL COMPARATIVE MANAGEMENT, 2015, vol. 16, issue 2, 256-268

Abstract: This paper attempts to identify the importance of Romanian local food for the national tourism development, how much they are sought by citizens and foreign tourists and the role of the government in their approving their certification and commercialization. Lately, people give a high importance on what kind of food theyare eating, how it is produced or what it is made of. The quality of the food plays an increasingly important role for the consumers and this is why local foods are preferred instead of standardized products. Due to the fact that they are produced, processed and prepared in small quantities they have less preservatives or other harmful substances. Unfortunately these products are found in small quantities and only in certain seasons and areas, and each country, city and region have their own kind of food or drink. In Romania there are a significant number of traditional foods and beverages, and despite all the efforts made by the producers, their selling is hampered by the challenging logistics and too many rules and regulations that must be complied annually. The development of gastronomic tourism is based on the presence of this kind of products and a distinctive cuisine.

Keywords: local food; gastronomy; tourism; Romania. (search for similar items in EconPapers)
JEL-codes: L83 Q18 (search for similar items in EconPapers)
Date: 2015
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:rom:rmcimn:v:16:y:2015:i:2:p:256-268

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