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Gastronomy Tourism - A Sustainable Alternative for Local Economic Development

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  • Iulian Adrian SORCARU

    (Dunarea de Jos University of Galati, Romania)

Abstract

Gastronomy tourism recorded a continuous worldwide increase in recent decades, reflected both by the multitude of niche tourist offers and also by the emergence of the food websites and national and international institutions. In this context, the study aims to present the basic characteristics and importance of gastronomy tourism for local economic development, the profile of the culinary tourism consumer, as well as the evolution, the thematic map and the size of tourism flows in a few regions known as European Regions of Gastronomy, in which the actions and objectives undertaken at the local level have as main purpose the promotion of local gastronomy and traditions that increase the international tourism visibility and implicitly the local economic development.

Suggested Citation

  • Iulian Adrian SORCARU, 2019. "Gastronomy Tourism - A Sustainable Alternative for Local Economic Development," Economics and Applied Informatics, "Dunarea de Jos" University of Galati, Faculty of Economics and Business Administration, issue 1, pages 103-110.
    • Handle: RePEc:ddj:fseeai:y:2019:i:1:p:103-110
    DOI: https://doi.org/10.35219/eai1584040912
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    Cited by:

    1. Hüseyin Pamukçu & Ömer Saraç & Sercan Aytuğar & Mustafa Sandıkçı, 2021. "The Effects of Local Food and Local Products with Geographical Indication on the Development of Tourism Gastronomy," Sustainability, MDPI, vol. 13(12), pages 1-13, June.

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