Fatmire (Shala) Dreshaj1 Kushtrim Dreshaj*, Sali Krasniqi2*
1University of Business and Technology, Kosovo – fatmire.dreshaj@ubt-uni.net
*University of Business and Technology, Kosovo kushtrim.dreshaj@ubt-uni.net
2*University of Business and Technology, Kosovo sali.krasniqi@ubt-uni.net
ABSTRACT
At the end of the twentieth century, due to the fluid behavior of tourism, the concept of large-scale tourism was abandoned, to be transformed into the development of tourism based on protection and special forms of tourism.
In the new stage of tourism development, food becomes an essential part of the tourist experience, which creates particularly exploited forms of food-related tourism, the most important of which are: gourmet, culinary, rural and culinary tourism.
It should be noted that the practical division is difficult to specify exactly, because these types of tourism are intertwined and include segments of other alternative types of tourism. However, the basis of the formation of culinary tourism can be analyzed by defining the terms related to culinary tourism and determining the factors that condition it.
Keywords: tourist services, quality, culinary tourism, tourism industry, consumers
INTRODUCTION
Cooking is an activity based on experimental practice, with distinct historical character, development limited in time, with a global tendency to spread and accept. Culinary is a segment located on the line of connection between the primary human needs, human nutrition, food preparation methods, the study of preparation processes and their use for the purposes of alternative tourism.
Culinary tourism, in contrast to the classical theory of tourism in which it was considered that they are not serious factors for development and that they do not have a special impact, today appear as an accelerator of tourism and hospitality.
It is significant to note that culinary tourism appears and develops at a time when in the world there are two problems related to people’s food, which are simultaneously interactive – a causal factor for the development of culinary tourism.
This new moment is determined as:
– a problem arising from lack of food
– a problem arising from improper nutrition of the population.
It is interesting that culinary tourism finds a special place in the rest of the world where the question of the existence or lack of capacity to feed the population is solved, the problem of feeding the population is also solved, but the problem of nutrition is modified. in the direction of finding ways of proper nutrition. Culinary tourism is motivated by tourists’ need for new gastronomic, food and culinary experiences. These goals can be classified into two large groups: natural – culinary and culinary – cultural attractions.
Culinary tourism is a real breakthrough for some environments and represents an element used for economic affirmation. Culinary tourism, due to the specifics related to the dependence on live work, solves a good part of the unemployment issue, creates excellent income and foreign exchange flows, improves the basic needs of people, creates a favorable economic ground. Therefore, hardly anyone, or rather no one, pays attention to the negative consequences that arise from the rest of the actions that occur as a result of tourist visits to those countries.
Volume 9, No.1 (2024): April
ISSN 2661-2666 (Online) International Scientific Journal Monte (ISJM)
ISSN 2661-264X (Print)
DOI : 10.33807/monte.20243091
DOI URL: https://doi.org/10.33807/monte.20243091
Full Text: PDF
This is an open-access article under the CC BY-NC-ND license (creativecommons.org/licenses/by-nc-nd/4.0/)