Authenticity of gastronomic events as a function of branding a destination

Abstract

The promotion of authentic food and beverages in Vojvodina is most commonly carried out in gastronomic events. Vojvodina is rich in gastronomic products coming from the households of different nations that inhabit its territory. Gastronomic events with their authenticity can contribute to the creation of the destination brand. The aim of the present study is to explore the authenticity of gastronomic events, which could contribute to a better promotion of Vojvodina and the creation of a recognizable brand of this tourist destination. The research was conducted through the method of survey, using a questionnaire on a sample of 150 respondents. Using statistical methods of binary logistic regression, Chi - square and Fisher's test, the analysis was performed and the results were presented. The findings of the research indicate that the authenticity of gastronomic events is recognized by the tourists; however, this should be better utilized in destination branding, as this feature could be the key in attracting tourists.

The Future of Serbian Rural Tourism Observed Through the Prism of Gastronomy Development

“…Previous research on similar crisis situations shows similar patterns, and existing theories can very well explain current events in the gastronomic service disorder (Zenker & Kock, 2020). The process of research in the demand for gastronomic products by consumers requires attention, especially because food is a key motivating factor in choosing tourists for travel and destination (Čavić & Mandarić, 2021). The issue initiates a dialogue that encourages tourism scientists to study food tourism and offers practical and theoretical insight into the contextualization of this perennial and relevant phenomenon (Ying et al, 2020).…”

Impact of gastronomic experience on the image of Continental Croatia as a tourist destination

“…Gastronomic tourism enables the destination to market its gastronomic products through different types of activities and contents for tourists, enabling them to get to know a wide range of tastes, customs, cultures, ways of doing business, etc. (Hall & Mitchel, 2007;Nesterchuk, 2020;Čavić & Mandarić, 2021;Dixit & Prayag, 2022). On the other hand, it has been noticed that tourists increasingly observe travel as a as an opportunity to consume the cuisine of a certain area (Agyeiwaah et al, 2019), because gastronomy is one of the basic aspects of the culture of everyday life of the destination they are staying in (Van Westering, 1999;Moulin, 2000).…”

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