Authentic foods of rural areas of Vojvodina and the importance for the development of gastronomic tourism

• Main Authors: Kalenjuk Bojana, Cvetković Biljana, Dević-Blanuša Jelena
• Format: Article
• Language: English
• Published: Visoka turistička škola strukovnih studija, Beograd 2017-01-01
• Series: Turističko Poslovanje
• Subjects: tourism; food; gastronomy; Hungarians; Vojvodina
• Online Access: https://scindeks-clanci.ceon.rs/data/pdf/0354-3099/2017/0354-30991720027K.pdf

The specific ethnic structure of Vojvodina influenced the formation of a diverse gastronomy. The diversity of the population with its own gastronomic characteristics has influen­ced it to become a favorable destination for the development of gastronomic tourism. The need for researching the production and preparation of authentic food in the households of Hungarians of Vojvodina and the significance of the development of gastronomic tourism in rural areas comes from the fact that Vojvodina represents a large tourist area in Serbia, with about thirty nations, of which the Hungarians are the most numerous. The subject of this paper is the preservation of the gastronomy of the Hungarian ethnic group, which inhabits rural areas of Vojvodina, from the aspect of importance of the gastronomic tourism development. The task of the research is to investigate the level of preservation of the cuisine of Hungarians as an opportunity to offer an authentic gastronomic experience in tourism. The aim of the research is to determine which types of agricultural crops and livestock are cultivated as well as which products are made from these and to what extent traditional foods are prepared, if the cuisine is preserved, and what are the differences from the compatriots.