GUIDELINES FOR THE GASTRONOMY OF DOBROGEA, FOUNDATION FOR THE DEVELOPMENT OF THE LOCAL GASTRONOMIC TOURISM

Laetitia Casangiu Siea ()
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Laetitia Casangiu Siea: Bucharest University of Economic Studies, Bucharest, Romania

Cactus - The tourism journal for research, education, culture and soul, 2021, vol. 3, issue 2, 47-55

Abstract: In the present study we analyse aspects related to the culinary side of the region of Dobrogea (Romania). The main research methods for the present article were the comparative study of specialized literature, with coverage of the main publications dedicated to the chosen topic, and the survey done through a questionnaire, launched with the purpose of checking the level of knowledge of the gastronomy of Dobrogea among the consumers and to identify its characteristic elements in order to consider it as vector for the local gastronomic tourism. The results of our research have highlighted the fact that customers give a high importance to the culinary aspect when choosing a holiday destination, and that the local Dobrogean dishes, wines, desserts and the quality products which have received recognition at a European level are not sufficiently known by the general public. This fact is due, on one side, to the insufficient information given about the geographical origin of the products during the marketing and sale phase and, on the other side, to a general lack in promotion for Dobrogean products, especially in other regions of Romania and abroad.

Keywords: Culinary tourism; Dobrogea; food; gastronomic tourism; local food (search for similar items in EconPapers)
JEL-codes: A13 Z32 (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:bum:cactus:v:3:y:2021:i:2:p:47-55

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