LOCAL GASTRONOMIC SITES ? A WAY FOR RURAL AREAS? SUSTAINABLE DEVELOPMENT
Autor (i): Nicoleta Belu
JEL: Z32
Cuvinte cheie: tourism, rural areas, gastronomy, sustainable development
Abstract:
Over the last years and in a special context, spending one’s free time in rural areas has become an increasingly sought-after option of tourists. Less crowded tourist destinations, the diversity of outdoor activities, unique culinary experiences all turn rural areas into places with special tourist potential. In this context, Local Gastronomic Sites as a new type of public catering are an option to consider by rural and gastronomic tourism enthusiasts, and also with a view to the chance of sustainably developing rural environment, to preserving and disseminating special traditions, customs, and intangible cultural heritage.
Over the last years and in a special context, spending one’s free time in rural areas has become an increasingly sought-after option of tourists. Less crowded tourist destinations, the diversity of outdoor activities, unique culinary experiences all turn rural areas into places with special tourist potential. In this context, Local Gastronomic Sites as a new type of public catering are an option to consider by rural and gastronomic tourism enthusiasts, and also with a view to the chance of sustainably developing rural environment, to preserving and disseminating special traditions, customs, and intangible cultural heritage.
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