Afrodita BORMA<\/p>\n
Department of Economics and Business, Faculty of Economic Sciences, University of
\nOradea, Oradea, Romania
\nafroditaborma@gmail.com<\/p>\n
Abstract: Gastronomy, a fundamental component of culture, has become a significant
\ncriterion in choosing a tourist destination, playing a crucial role in the development of local
\neconomies. By exploring the gastronomy of a region or a country, one can travel through
\ntime and space, uncovering the cultural identity of the place. Thus, there is increasing talk
\nof gastronomic destinations that offer tourists dishes with authentic and traditional flavors.
\nUsually, each dish has its own story, describing both the traditional cooking techniques
\npassed down through generations and the use of local ingredients that have defined a
\ncommunity’s cuisine over centuries. These gastronomic experiences are not just about
\ntasting delicious food but also about understanding the history, traditions, and values of a
\ncommunity through its dishes. The connection between tourism and gastronomy is
\nbecoming increasingly evident, with tourists eager to taste traditional dishes that provide an
\nauthentic perspective on the culture of a tourist destination. Thus, gastronomic tourism
\ninvolves exploring local cuisine, culinary traditions, markets, and local restaurants to
\ndiscover and appreciate the diversity and authenticity of the foods and drinks of a region or
\ncountry. Additionally, culinary tourism may include participating in cooking classes, tastings,
\nculinary festivals, and other gastronomy-related activities, offering travelers the opportunity
\nto gain a deeper understanding of a community’s culture and identity through its food.<\/p>\n
Keywords: gastronomy, gastronomic tourism, gastronomic experiences<\/p>\n
JEL Classification: Q1, Z32<\/p>\n
http:\/\/doi.org\/10.47535\/1991AUOES33(1)001<\/p>\n