Bogi Dajka - The Influence of Hungarian Cuisine on Gastro-Tourism - The Effect of Local Culinary Practices on Tourist Attitude and Demand in Hungary
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| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | food culture foreigners in Hungary gastronomy local cuisine wine |
| Online Access: | http://dolgozattar.uni-bge.hu/59686 |
| Kivonat: | This thesis explores the influence of traditional Hungarian cuisine on the development of gastro-tourism, examining how local culinary practices shape tourist attitudes, motivations, and experiences. Through a mixed-method research design, including surveys of both Hungarian nationals and foreign residents, this study investigates tourists' familiarity with Hungarian dishes, participation in culinary events, interest in vineyard tourism, and perceptions of sustainability within gastronomy. Findings reveal that while iconic foods like goulash and chicken paprikash are widely recognized, deeper engagement with Hungarian cuisine often occurs post-arrival, through festivals, tastings, and local markets. Wine tourism, particularly in regions like Tokaj and Villány, emerges as a significant motivator for travel. Additionally, sustainability movements, such as farm-to-table dining and nose-to-tail cooking, are increasingly relevant to culinary tourism in Hungary. Despite limitations in sample diversity, the research provides meaningful insights into the cultural and economic value of Hungarian gastronomy, and offers practical implications for tourism development, heritage preservation, and culinary promotion strategies. |
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