Potencial Turístico de la cocina tradicional Balcánica: La perspectiva local: Tourist Potential of Balkan Traditional Food: Locals’ Perspective

Aleksandra Terzić; Ana  Jovičić Vuković; Bojana Kovačević Berleković

Autores/as

Aleksandra Terzić Geographical Institute "Jovan Cvijić", Serbian Academy of Sciences and Arts
Ana Jovičić Vuković Novi Sad School of Business, Novi Sad, Serbia
Bojana Kovačević Berleković Novi Sad School of Business, Novi Sad, 21000, Serbia

Palabras clave:

gastronomy, Balkan region, Balkan cuisine, food image, tourist potential

Resumen

El objetivo principal de esta investigación es resaltar las especificidades y el potencial turístico de la cocina Balcánica desde la perspectiva de la población local. Este estudio examina si la imagen de la cocina Balcánica se considera una construcción multidimensional y si existen diferencias en la percepción de la cocina tradicional en diferentes países balcánicos. También esto poder indicar relación entre las dimensiones extraídas y el potencial turístico. El diseño de la investigación se basó en una encuesta realizada con una muestra de 110 encuestados de cinco países de región Balcanes (Sureste de Europa). Las pruebas estadísticas estándar se realizaron con SPSS versión 24.0. Los resultados confirmaron la imagen multidimensional percibida de la cocina balcánica, para lo cual se seleccionaron cuatro variables. No se encontraron diferencias estadísticamente significativas en la percepción de las dimensiones de la cocina balcánica entre los residentes de los cinco países. Los resultados indican que la calidad y la singularidad contribuyen significativamente al potencial turístico general de la gastronomía de los Balcanes. Alrededor de eso, la contribución de las características nutritivas de la comida tradicional se considera insignificante. Además, se destaca el reconocimiento del gran valor de la gastronomía Balcánica en la oferta turística y la marca turística de toda la región. El enfoque cualitativo-cuantitativo combinado confirmó el reconocimiento de las características alimentarias nacionales como comunes dentro de un ámbito regional más amplio.

Biografía del autor/a

Aleksandra Terzić, Geographical Institute "Jovan Cvijić", Serbian Academy of Sciences and Arts

Aleksandra Terzić, PhD, is a Senior Research Associate at Geographical Institute „Jovan Cvijić“ of Serbian Academy of Sciences and Arts. She is continuously engaged in research in the field of Social Geography, with a special focus on cultural studies, tourism, sustainable development and local communities. She was engaged in several scientific and development projects, engaged in academic research and publishing. She have published one book and about hundred scientific articles. She is a president of Ethics Comittee of the GI “Jovan Cvijić“, a president of Tourismologist Association of Serbia, a member of International Geographical Union, academic network Sultan’s Trail – a European cultural route, academic network Danube:Future, etc.
Bojana Kovačević Berleković, Novi Sad School of Business, Novi Sad, 21000, Serbia

Bojana Kovačević Berleković, PhD, is a lecturer in field of tourism management at the Novi Sad School of Buisness, where she teaches Principles of tourism and hospitality, Natural resources in tourism and Sports and recreation tourism. She is the president of the Committee of the quality and self-evaluation of the education programmes, and she holds a function of coordinator for the professional student practice and the member of the Center for career development of NSSB.

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Tourist Potential of Balkan Traditional Food: Locals’ Perspective