Street Food and Street Vendors, a Culinary Heritage?

Virgil Nicula (), Donatella Privitera and Simona Spânu ()
Additional contact information
Virgil Nicula: Lucian Blaga University of Sibiu
Simona Spânu: Lucian Blaga University of Sibiu

A chapter in Innovative Business Development—A Global Perspective, 2018, pp 241-250 from Springer

Abstract: Abstract This paper examines the theoretical discourse surrounding street food and tells how street food is multidimensional and spatially contingent, but also tackles food safety and aspects related to street vendors’ issues. The street food sector offers to the guests various dishes and drinks prepared at the place of sale or only marketed by itinerant merchants or by vendors with stationary carts, either on the streets or in other public places that may be of interest for tourists. Fast food is generally associated with globalization, so present in high income per capita countries. This paper aims to present a radiography of street food marketing, an image that defines a particular region or country.

Keywords: Culinary heritage; Gastronomic tourism; Street-food; Street vendors (search for similar items in EconPapers)
Date: 2018
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-030-01878-8_20

Ordering information: This item can be ordered from
http://www.springer.com/9783030018788

DOI: 10.1007/978-3-030-01878-8_20

Access Statistics for this chapter

More chapters in Springer Proceedings in Business and Economics from Springer
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().