Facultatea de Ştiinţe Economice / Faculty of Economic Sciences
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Item Culinary tourism – innovations in farm-to-table practices for sustainable experiences(CEP USM, 2024-10-24) Stoica, MarianaThis article delves into the relationship between culinary tourism and sustainability, focusing on how farm-to-table innovations can elevate tourist experiences while promoting environmental and social responsibility. It examines how sustainable dining can serve as a platform to connect tourists with local food cultures and production practices.Item BUCĂTĂRIA LOCALĂ A COMUNITĂȚILOR RURALE DIN REPUBLICA MOLDOVA VALORIFICATĂ ÎN TURISM(2023) Miron, Viorel; Miron, MarinaThe guests of any tourist destination are often lured and served with certain dishes that can be called as "never seen elsewhere", to overcome some "clichés" of the notorious products of Moldova: mămăliga, zeama, plăcintele, sarmalele and răcituri. In Eastern Moldova we discover more than 300 types of dishes characteristic only of certain localities, more than 80% of which have never been found in any traditional recipe book, although they are inherited by generations of housewives. Many of these have curious, attractive or even bizarre names, others are symbolic products of outstanding destinations in Moldova, or they are the basis of over 65 gastronomic events in the country. Each tourist area sooner or later defines its own gastronomic identity, highlighting some dishes and drinks that are associated with local producers, the ingredients found here or traditional ways of preparing and serving them, and the promoters of these locations propose to guests to be bought and tasted