Potencial Turístico de la cocina tradicional Balcánica: La perspectiva local
Tourist Potential of Balkan Traditional Food: Locals’ Perspective
Keywords:
gastronomía, región de los Balcanes, cocina Balcánica, imagen de cocina, potencial turísticoAbstract
The main goal of this research is to highlight the specifics and tourist potential of Balkans cuisine from the perspective of the local population. This study examines whether Balkan cuisine's image is considered a multidimensional construct and whether there are differences in traditional cuisine perception in different Balkan countries, indicating a relationship between the extracted dimensions and the tourist potential. The research design was based on a semi-structured survey conducted with a sample of 110 respondents from five Balkan countries (Southeastern Europe). Standard statistical testing was performed using SPSS version 24.0. The results confirmed the multidimensionality of the perceived Balkan cuisine image, for which four variables were selected. No statistically significant differences in the perception of the dimensions of Balkan cuisine were found among residents of the five countries. The results indicate that quality and uniqueness significantly contribute to the overall tourist potential of Balkan food, whereas the contribution of the nutritive characteristics of food is considered insignificant. Moreover, the recognition of the great value of Balkan gastronomy in tourism offers and tourism branding of the entire region is outlined. Combined qualitative-quantitative approach confirmed recognition of national food characteristics as common within a wider regional scope.
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