sustainability-logo

Journal Browser

Journal Browser

Tourism Sustainability and Gastronomic Heritage

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Tourism, Culture, and Heritage".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 25468

Special Issue Editors


E-Mail Website
Guest Editor
Faculty of Economics and Social Development, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Interests: cultural heritage; tourism; digital and creative economy
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Faculty of Food and Tourism, Transilvania University of Brașov, 500036 Brașov, Romania
Interests: tourism; tourist destinations; DMO; management; sustainability; hospitality
Special Issues, Collections and Topics in MDPI journals

E-Mail
Guest Editor
Latvia University of Life Sciences and Technologies, Jelgava, Latvia, LV-3001
Interests: tourism; entrepreneurship; digitalization; heritage; sustainability

Special Issue Information

Dear Colleagues,

The 2030 Agenda for Sustainable Development with its 17 Sustainable Development Goals (SDGs) sets the path that we all must embrace. With currently 1.2 billion tourists crossing borders each year, tourism has a profound and wide-ranging impact on societies, the environment, and the economy. Representing 10% of world GDP, 1 in 10 jobs and 7% of global exports, tourism has a decisive role to play in the achievement of the 2030 Agenda. It can help build a new culture of sustainability and peace (Tourism and the Sustainable Development Goals—Journey to 2030 report, 2018).

This Special Issue focuses on tourism and the United Nations Sustainable Development Goal SDG 2: End hunger, achieve food security and nutrition, promote sustainable agriculture. This goal makes it clear that tourism sustainability is dependent also on gastronomic heritage and local products. Tourism can spur sustainable agriculture by promoting production and supplies to hotels, and sales of local products to tourists. Agrotourism can generate additional income while enhancing the value of the tourism experience. This seems like a good opportunity, considering that the local gastronomy imprint in tourism is a catalyst to some of the most atractive experiences for people and that it is a key facet for intercultural interactions today.

We invite scholars interested in the concerns of sustanable tourism through gastronomic heritage and related topics to critically reflect on the intersections among tourism, local gastronomy, local products, healthy food, and sustainability.

Contributions on the following themes are of particular interest, though other relevant topics will also be considered:

- Gastronomic heritage and tourism;

- Local products and tourism;

- Local and green purchase (food/agriculture);

- Host community involvement in tourism sustainability;

- Sustainable methods and tools for gastronomic heritage assessment and conservation;

- Healthy food in hospitality;

- Measures to promote gastronomic heritage;

- Agrotourism.

Prof. Dr. Baiba Rivza
Dr. Diana Foris
Dr. Maiga Kuzmetra
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Tourism
  • Sustainability
  • Gastronomic heritage
  • Healthy food
  • Local products
  • Sustainable Development Goals

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Review

18 pages, 888 KiB  
Article
Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development
by Biljana Grubor, Bojana Kalenjuk Pivarski, Bojan Đerčan, Dragan Tešanović, Maja Banjac, Tamara Lukić, Milka Bubalo Živković, Dragana Ilić Udovičić, Stefan Šmugović, Velibor Ivanović, Miloš Ćirić and Ivana Ćirić
Sustainability 2022, 14(3), 1805; https://doi.org/10.3390/su14031805 - 5 Feb 2022
Cited by 26 | Viewed by 3810
Abstract
The 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 [...] Read more.
The 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. Full article
(This article belongs to the Special Issue Tourism Sustainability and Gastronomic Heritage)
Show Figures

Figure 1

20 pages, 3576 KiB  
Article
Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource
by Ana-Maria Bolborici, Mirabela Ioana Lupu, Daniela Sorea and Ioana Anisa Atudorei
Sustainability 2022, 14(3), 1199; https://doi.org/10.3390/su14031199 - 21 Jan 2022
Cited by 14 | Viewed by 3160
Abstract
The present study highlights the value of gastronomy and culinary practices in Făgăraș County as a dimension of the Intangible Cultural Heritage that can contribute to the sustainable development of the area. The field research carried out within an interdisciplinary project of the [...] Read more.
The present study highlights the value of gastronomy and culinary practices in Făgăraș County as a dimension of the Intangible Cultural Heritage that can contribute to the sustainable development of the area. The field research carried out within an interdisciplinary project of the Transilvania University of Brașov pointed out the importance of the different “ciorbe” (sour soups) in the local gastronomy of Făgăraș County. Our groundwork found some traditional local soups and soup recipes. Starting from these results, the study stresses the opportunity to exploit this heritage resource through social entrepreneurship. To uphold this perspective, our study highlights that soups and sour soups are prepared with local ingredients, that women in the area are experienced and have the willingness to cook together. The tourist specificity of the area favors the creation of a local network between entrepreneurs from all over the country. The main contribution of the study derives from the fact that it presents arguments that show the generosity of gastronomy and culinary practices as a heritage resource, illustrating that a popular culinary product can grow and become a local brand. Full article
(This article belongs to the Special Issue Tourism Sustainability and Gastronomic Heritage)
Show Figures

Figure 1

12 pages, 283 KiB  
Article
Motivational Typology of Online Food Souvenir Shoppers and Their Travel-Related Intentions
by Shu-Chun Lucy Huang, Chih-Yung Wang and Yi-Ru Yan
Sustainability 2020, 12(18), 7624; https://doi.org/10.3390/su12187624 - 16 Sep 2020
Cited by 9 | Viewed by 3211
Abstract
Online shopping has tremendous growth nowadays. Concerns about whether people perceive food souvenirs as commercial goods or products with local connections arise when shopping online for those souvenirs. Another concern is whether people remain interested in knowing or visiting places where food souvenirs [...] Read more.
Online shopping has tremendous growth nowadays. Concerns about whether people perceive food souvenirs as commercial goods or products with local connections arise when shopping online for those souvenirs. Another concern is whether people remain interested in knowing or visiting places where food souvenirs originate even if they can simply purchase food souvenirs online. These issues are important for the sustainable development of local tourism. This study aims to investigate consumers’ motivations for purchasing food souvenirs online and whether differences exist between segmented consumers in relation to their travel-related intentions. Participants of this work are individuals who have purchased food souvenirs online and are aged 18 years old or above. Social media applications, such as Facebook and Line, were utilized as the platforms for the questionnaire survey. Participants’ motivations for purchasing food souvenirs online included five factors: exploring trends, local affiliations, social interactions, frugal sampling, and enforcing relationships. According to their motivations, participants were segmented into four types of consumers, including pleasure reminiscers (47.0%), journey recallers (22.9%), economical tasters (17.4%), and social practicers (12.7%). Pleasure reminiscers have stronger intentions toward searching for information on, traveling to, and recommending the places where food souvenirs originate compared with the other three types of consumers. On the basis of the findings, suggestions for the design and marketing of food souvenirs are provided for the producers of food souvenirs and promoters of local tourism. Full article
(This article belongs to the Special Issue Tourism Sustainability and Gastronomic Heritage)

Review

Jump to: Research

23 pages, 4435 KiB  
Review
Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020
by Min-Pei Lin, Estela Marine-Roig and Nayra Llonch-Molina
Sustainability 2021, 13(22), 12531; https://doi.org/10.3390/su132212531 - 12 Nov 2021
Cited by 39 | Viewed by 14263
Abstract
Gastronomy represents a significant part of the cultural heritage and identity of tourist destinations; however, related scientific literature is scarce. Considering these aspects within the field of tourism and hospitality, and selecting the articles written in English indexed in the Web of Science [...] Read more.
Gastronomy represents a significant part of the cultural heritage and identity of tourist destinations; however, related scientific literature is scarce. Considering these aspects within the field of tourism and hospitality, and selecting the articles written in English indexed in the Web of Science and Scopus from 2001 to 2020, the objective of this research is twofold: (1) to present a bibliometric analysis of the literature on gastronomic heritage (71 articles); and (2) to analyze some aspects (main topics, frequency of key terms, methods, and data sources) of the research on case studies in Asia and Europe (46 articles), as they are the most prominent regions on the representative list of the intangible cultural heritage of humanity (UNESCO). The study shows the temporal evolution of the literature on gastronomic heritage in parallel with UNESCO’s actions on cultural heritage. The results reveal that most articles relate gastronomic heritage to the sustainability of tourist destinations, and that European case studies address sustainability more than Asian studies do. Regarding the methodology to analyze Asian and European case studies, qualitative research predominates. Within quantitative studies, the use of online content generated by consumers and marketers as a data source is rare. Full article
(This article belongs to the Special Issue Tourism Sustainability and Gastronomic Heritage)
Show Figures

Figure 1

Back to TopTop