Romania has a rich and generous tourism potential. Authentic tourism lovers in their desire to cross Romanian territory and to know it in its depth will be greeted by traditional gastronomic offer, “seasoned” with different customs and traditions. Combining tourism activity with traditional Romanian cuisine will complete the Romanian tourism offer, making it more attractive and various. Romanian cuisine managed over the time to maintain originality, while transmitting tastes, aromas, colours, combinations and matching, enriching and refining foods that make the present Romanian cuisine. Romanian cuisine, although he suffered cuisine influences of other nations kept unaltered the taste of traditional food, preparation modality - mainly based on traditional technologies and indigenous raw materials. Traditional cuisine has been passed down from generation to generation, including specificity, method of preparation, taste and flavour as well as the way of consumption. Living in a “fast food” era the increasingly unattractive rediscovery of culinary art, food and rural cuisine are all fleeting interpretations of some monumental “gastronomic symphony” that tourists are willing and expect. The notion of sustainable tourism has expended to cover all forms of tourism of development and economic activities including gastronomic tourism. The interpretation of the concept of sustainable tourism remains vague and a number of different approaches have been proposed in an effort to define what constitutes sustainable tourism and what not. Our article focuses on the relationship between sustainable tourism and traditional Romanian cuisine, highlighting efforts to promote the culinary arts and especially traditional Romanian products.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.