Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

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 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.

Traditional gastronomy products: Usage and significance in tourism and hospitality of southern Bačka (AP Vojvodina)

“…Their usage contributes largely to local economy which is the reason for incorporating these products into touristic offer. This means that gastronomic tourism can stimulate regional economy by creating new authentic supplies (Grubor et al, 2022).…”

“…One can not observe culture or tradition without local gastronomy which completely affects the nature of the region or area. Often, local cuisine has been defined as authentic products which not only portray the touristic destination but also shape local culture and tradition (Grubor et al, 2022). Tourists, regardless of their primary motive for the arrival at a certain destination, have more respect for traditional products and demand traditional meals.…”

Impact of climate change-induced natural disasters on intangible cultural heritage related to food: a review

“…For example, some ethnic groups in Vojvodina, like the Hungarians, are mostly known for caloric spicy food dishes. They pass on the knowledge to the younger generation so as to preserve their traditional food knowledge [36]. In Naban, the use of wild food plants such as Dai, Lahu, Hani, and Mountain is quite abundant, and knowledge on how to use these wild food plants is mostly passed on to young girls by older women [37].…”

Characteristics of traditional food products as the basis of of consumption in hospitality

“…Да би био сматран традиционалним, прехрамбени производ мора постојати на тржишту више од 50 година (Gellynck & Kühne, 2010). Гереро и сарадници (Guerrero et al, 2009) наводе традиционалне прехрамбене производе као оне чије се технике припреме преносе генерацијски, али и као оне које су због својих сензорних својстава карактеристични за одређено подручје, регион или државу.…”

“…Традиционални производи, добијени прерадом, могу бити са или без ознаке порекла (Grubor et al, 2022;.…”