Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

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dc.citation.spage1805
dc.citation.volume14
dc.contributor.authorGrubor, Biljana
dc.contributor.authorKalenjuk Pivarski, Bojana
dc.contributor.authorÐerčan, Bojan
dc.contributor.authorTešanović, Dragan
dc.contributor.authorBanjac, Maja
dc.contributor.authorLukić, Tamara
dc.contributor.authorBubalo Živković, Milka
dc.contributor.authorIlić Udovičić, Dragana
dc.contributor.authorŠmugović, Stefan
dc.contributor.authorIvanović, Velibor
dc.contributor.authorĆirić, Miloš
dc.contributor.authorĆirić, Ivana
dc.date.accessioned2023-05-17T11:49:45Z
dc.date.available2023-05-17T11:49:45Z
dc.date.issued2022
dc.description.abstractThe subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.
dc.identifier.doi10.3390/su14031805
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/164
dc.language.isoen
dc.publisherMDPI
dc.sourceSustainability
dc.subjectgastronomic heritage; authentic food; traditional food; tourism; gastronomy; ethnicity; Vojvodina; Serbia
dc.titleTraditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development
dc.typeArticle
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Економски факултет Пале [Научни радови] / Faculty of Economics Pale [Scientific papers]