ADDRESSING PUBLIC ECONOMIC DEVELOPMENT PROGRAMS IN TERMS OF GASTRONOMIC TOURISM OBJECTIVES OF THE SIBIU - EUROPEAN REGION OF GASTRONOMY 2019 PROGRAM

Ilie Rotariu and Stela Matioc
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Stela Matioc: Lucian Blaga University of Sibiu

Revista Economica, 2017, vol. 69, issue 3, 102-111

Abstract: Nowadays, referring to tourism, one cannot narrow down his / her speech to a mere visit to a museum or to a single attraction point. Nowadays, referring to tourism, one has to extend one's understanding to include the sum of all the experiences lived at a given destination. In economics too, focus is shifting away from a static, grass-root thinking towards a dynamic, abstract one based on talent and creativity. Experiences have already grown into economic offers distinct from services and consumer goods. The real battlefield for economic competitiveness extends nowadays in the area of building and selling unique and memorable experiences. Gastro-tourism follows the same trend, with gastronomy becoming the third coordinate that gauges the attractiveness a given destination exerts on tourists, alongside with visiting the local heritage and taking part in cultural events and shopping.

Keywords: culinary tourism; public policies; European Region of Gastronomy (search for similar items in EconPapers)
Date: 2017
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