BETWEEN TRADITIONS AND INNOVATIONS

CULINARY BOUTIQUE TOURISM IN THE HINTERLAND OF MEDITERRANEAN TOURIST DESTINATIONS

  • Maja Topole ZRC SAZU, Anton Melik Geographical Istitute, Novi trg 2, SI-1000 Ljubljana
  • Primož Pipan ZRC SAZU, Anton Melik Geographical Istitute, Novi trg 2, SI-1000 Ljubljana
Keywords: geography of food, Mediterranean food heritage, sustainability, food innovation, food tourism, small tourist farm, Tourist farm Butul, Homestead Belajevi

Abstract

The article presents two good practices in culinary boutique tourism from the Slovenian Mediterranean hinterland. The authors believe that they stand out in terms of content, innovation, organization, and personalized approach. The two tourist farms covered are very successful in networking and cooperation with other local producers and food suppliers. They have received a lot of media attention due to their activities and character. They have also received significant recognition at the national level. They educate visitors in search of unique culinary experiences, in their view, promote the cultural heritage, and increase the visibility of their region. As the authors note, culinary heritage, combined with innovation, is a vital element for the survival of small farms.

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Published
2020-12-31
How to Cite
1.
Topole M, Pipan P. BETWEEN TRADITIONS AND INNOVATIONS: CULINARY BOUTIQUE TOURISM IN THE HINTERLAND OF MEDITERRANEAN TOURIST DESTINATIONS. Traditiones [Internet]. 2020Dec.31 [cited 2021Jan.17];49(3):81-111. Available from: https://ojs.zrc-sazu.si/traditiones/article/view/9430
Section
FOOD HERITAGE-MAKING BETWEEN THE ALPS AND THE ADRIATIC