The Role of Culinary Tourism in Local Marketplace Business—New Outlook in the Selected Developing Area

Abstract

Local producers constitute a crucial segment of the local economy, playing a pivotal role in driving rural development and the progress of tourism. Their avenues for showcasing products extend beyond markets, bazaars, or food events, often being integrated into a destination’s tourism offerings. Moreover, they contribute to the culinary progress within tourism. Originating from wider rural areas or nearby villages, local producers significantly impact everyday migrations, services, and financial transactions in relationships spanning suburban–urban, village–town, and cross-border cooperation. This study aims to scrutinize the social facets of the organization and work of local producers, offering insights into contemporary market processes. It also serves to illustrate cross-border cooperation and the role of culinary tourism in local business. Through qualitative data processing, we will delve into the outcomes of cross-border projects, emphasizing ethical and sustainable values rooted in territory, landscape, local culture, authenticity, and the application of culinary elements in tourism. The results will shed light on the economic, social, and cultural ramifications on markets in border regions, influencing daily life and the economy. This study will define key aspects of rural development. These research findings can inform local governments, the economy, and communities in future strategic planning for developing this market segment. Tourism, especially in hospitality, will empower rural communities to enhance financial inflow and create local employment opportunities, such as roles for vineyard tour guides or local chefs. Simultaneously, it will bolster other sectors of the local economy, such as agriculture.

Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept

“…To the best of our knowledge, there hasn't been similar research in Croatia or any other research among the student population in the research region (continental Croatia -Slavonia) involving gastronomy. Vuksanović et al [15] also mentioned scarcity of studies and research gaps about gastronomy and food in the continental Croatia area and surrounding countries, pointing local producers as drivers of rural development and tourism progress, which is in consistency with Slow Food concept. As we already mentioned, there are only few Slow Food facilities in Croatia, so the primary goal of this paper is to find a perception of Tourism and Enogastronomy students towards Slow Food concept in order to get a clearer picture of the current knowledge of this very important topic, which would direct us to future research and projects.…”