Open AccessKulinarika kot konkurenčna prednost za razvoj trajnostnega turizma - primer Bohinj
Author(s) -
Katica Mikelj
Publication year - 2021
Language(s) - English
Resource type - Conference proceedings
DOI - 10.18690/978-961-286-442-2.44
Subject(s) - gastronomy , nomination , prosperity , tourism , trademark , intangible cultural heritage , certification , business , certificate , marketing , political science , cultural heritage , geography , computer science , archaeology , algorithm , law
Considering the case of workshop Cooking art from Bohinj, the paper describes the culinary heritage of the area and its up-to-date interpretations as an opportunity for the development of sustainable experiences of the destination. During the epidemic, Bohinj has recognised the opportunity for upgrading sustainable tourism based on experiences. Cooking art from Bohinj, certified within collective trademark From Bohinj and organized by FarmWomen Society in Bohinj, has been upgraded by innovative and professional virtual cooking classes and presentations. In 2021, Slovenia is receiving the title of European Region of Gastronomy. The culinary experiences can significantly contribute to this nomination. Culinary workshops emphasise authenticity by combining agriculture with culinary art. As an example of good practice, workshops emphasise stakeholders' connections in the entire chain from the field to the table. Of the utmost importance is the prosperity of the local people, who transfer their satisfaction to the visitors.