Youths Attitudes Toward Gastronomic Tourism in Transylvania Region

Adina Negrusa and Renáta-Ioana László
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Adina Negrusa: Babes-Bolyai University Cluj-Napoca
Renáta-Ioana László: Babes-Bolyai University, Cluj-Napoca, Romania

Revista de turism - studii si cercetari in turism / Journal of tourism - studies and research in tourism, 2025, vol. 40, issue 40, 8

Abstract: Young tourists, accounting for nearly 23% of international arrivals, contribute significantly to global tourism social, cultural, and economic dimensions. While gastronomic tourism has gained prominence as a key component of cultural and experiential travel, existing research primarily focuses on adult travelers, neglecting young tourists’ motivations and preferences. Additionally, much of the literature emphasizes international food tourism, neglecting the potential of domestic gastronomic travel. Given its role in preserving culinary heritage and stimulating local economies, understanding youth perceptions of gastronomic tourism is important. The study surveyed 154 young adults (ages 18–29) from Transylvania to examine their travel habits and interest in gastronomic tourism. Findings reveal a strong preference for authentic local cuisine, with culinary experiences significantly shaping destination appeal. Many respondents showed high awareness of food-related travel and actively sought local culinary activities. Social aspects, such as shared meals and food festivals, emerged as important motivators. Interactive experiences like cooking workshops also stood out. Gastronomic tourism shows strong potential to attract young travelers and enhance Transylvania’s appeal. Raising awareness and educating youth can boost participation. Local tourism providers can leverage this by offering distinctive, high-quality culinary experiences, deepening the connection between local food culture and travel motivations among young adults.

Keywords: gastronomy; motivations; perceptions; tourism; youths (search for similar items in EconPapers)
Date: 2025
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