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Addressing Public Economic Development Programs In Terms Of Gastronomic Tourism Objectives Of The Sibiu - European Region Of Gastronomy 2019 Program

Author

Listed:
  • ROTARIU Ilie

    (Lucian Blaga University of Sibiu)

  • MATIOC Stela

    (Lucian Blaga University of Sibiu)

Abstract

Nowadays, referring to tourism, one cannot narrow down his / her speech to a mere visit to a museum or to a single attraction point. Nowadays, referring to tourism, one has to extend one's understanding to include the sum of all the experiences lived at a given destination. In economics too, focus is shifting away from a static, grass-root thinking towards a dynamic, abstract one based on talent and creativity. Experiences have already grown into economic offers distinct from services and consumer goods. The real battlefield for economic competitiveness extends nowadays in the area of building and selling unique and memorable experiences. Gastro-tourism follows the same trend, with gastronomy becoming the third coordinate that gauges the attractiveness a given destination exerts on tourists, alongside with visiting the local heritage and taking part in cultural events and shopping.

Suggested Citation

  • ROTARIU Ilie & MATIOC Stela, 2017. "Addressing Public Economic Development Programs In Terms Of Gastronomic Tourism Objectives Of The Sibiu - European Region Of Gastronomy 2019 Program," Revista Economica, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 69(3), pages 102-111, August.
    • Handle: RePEc:blg:reveco:v:69:y:2017:i:3:p:102-111
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    File URL: http://economice.ulbsibiu.ro/revista.economica/archive/69311rotariu&matioc.pdf
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    References listed on IDEAS

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    1. Loet Leydesdorff, 2006. "The Knowledge-Based Economy and the Triple Helix Model," Chapters, in: Wilfred Dolfsma & Luc Soete (ed.), Understanding the Dynamics of a Knowledge Economy, chapter 2, Edward Elgar Publishing.
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