DEVELOPMENT OF AUTHENTIC CUISINE BASED ON REGIONALITY IN THE CONTEXT OF TOURIST TRAVEL TO LVIV REGION
Abstract
Lviv region is famous for its rich cultural heritage and unique gastronomic traditions that have been formed over the centuries. Authentic cuisine in this region has a special potential to preserve the local culinary identity, serving as a platform for popularizing national dishes and customs among the local population and tourists. It is not only a convenient and affordable food format, but also a means of getting to know the cultural features of the region through taste preferences and authentic recipes. The study of the cultural and gastronomic potential of the authentic cuisine of the Lviv Region allows us to assess its role in preserving the heritage, promoting tourist attraction and forming a positive image of the region. The article is devoted to modern research in the field of hospitality, in particular, the monitoring of the development and popularization of authentic cuisine based on regionality in the context of tourist trips in Lviv region was carried out. A cartographic method was used to develop a gastronomic route of the Lviv region, which allows for a comprehensive assessment of the potential of authentic cuisine for the development of the culture of hospitality. A tourist route has been developed that can be implemented as part of complex excursion programs to promote authentic cuisine among local residents and tourists. It has been proven that the new gastronomic route can be positioned as an independent tourist product. The results of our research can be used to create advertising materials, organize gastronomic events and improve the tourist infrastructure of the region.
References
Голод А., Никига О. Інноваційні фактори розвитку гастрономічного туризму у Львівській області. Проблеми активізації рекреаційно-оздоровчої діяльності населення. Матеріали ХІІ Міжнар. наук.-практ. конф. (23–24 квітня 2020 р., м. Львів). Львів, 2020. С. 279–282.
Паска М., Графська О., Запісоцький А. Cоціально-культурні проблеми управління якістю на підприємствах індустрії гостинності. Економіка та суспільство. 2023. Вип. 56. DOI: https://doi.org/10.32782/2524-0072/2023-56-31
Паска М.З. Інноваційний розвиток гастрономічного туризму Львівщини в контексті формування ресторанних брендів. Індустрія туризму і гостинності в Центральній та Східній Європі. 2022. № 5. С. 98–103. DOI: https://doi.org/10.36477/tourismhospcee-5-12
Angelopoulos, G.; Schulp, J.; Menezes, V. Local food and authenticity in Greek restaurants. Res. Hosp. Manag. 2019, 9, 63–68. DOI: https://doi.org/10.1080/22243534.2019.1653605
Kalenjuk Pivarski, B., Tešanović, D., Šmugović, S., Ivanović, V., Paunić, M., Vuković Vojnović, D., Vujasinović, V., & Gagić Jaraković, S. (2023). Gastronomy as a Predictor of Tourism Development—Defining Food-Related Factors from the Perspective of Hospitality and Tourism Employees in Srem. Sustainability, 16(24), 10834. DOI: https://doi.org/10.3390/su162410834
Esponda Pérez JA, Marroquín Figueroa JM, Álvarez Trujillo AM, et al. (2024). Sustainable management of gastronomic tourism in specific destinations: Perspectives and challenges. Journal of Infrastructure, Policy and Development. 8(9): 7508. DOI: https://doi.org/10.24294/jipd.v8i9.7508
Боратинський О., Паска М. Інноваційний розвиток гастрономічного туризму в контексті автентичної кухні. Молода спортивна наука України : зб. тез доп. Львів : ЛДУФК імені Івана Боберського, 2022. Вип. 26. Т. 4. С. 62. URL: https://sportscience.ldufk.edu.ua/index.php/msnu/article/view/1299
Holod A., Nykyha O. (2020) Innovatsiini faktory rozvytku hastronomichnoho turyzmu u Lvivskii oblasti. Problemy aktyvizatsii rekreatsiino-ozdorovchoi diialnosti naselennia: materialy ХII Mizhnar. nauk.-prakt. konf. (23-24 kvitnia 2020 r., m. Lviv). Lviv, рр. 279–282.
Boratynskyi O., Paska M. (2022) Innovatsiinyi rozvytok hastronomichnoho turyzmu v konteksti avtentychnoi kukhni [Innovative development of gastronomic tourism in the context of authentic cuisine]. Moloda sportyvna nauka Ukrainy: zb. tez dop. Lviv: LDUFK imeni Ivana Boberskoho, no. 26(4), pp. 62. URL: https://sportscience.ldufk.edu.ua/index.php/msnu/article/view/1299
Paska M., Hrafska O., Zapisotskyi A. (2023) Cotsialno-kulturni problemy upravlinnia yakistiu na pidpryiemstvakh industrii hostynnosti [Socio-cultural problems of quality management at enterprises of the hospitality industry]. Ekonomika ta suspilstvo – Economy and society, vol. 56. DOI: https://doi.org/10.32782/2524-0072/2023-56-31
Paska M. Z. (2022) Innovatsiinyi rozvytok hastronomichnoho turyzmu Lvivshchyny v konteksti formuvannia restorannykh brendiv [Innovative development of gastronomic tourism in the Lviv region in the context of the formation of restaurant brands]. Industriia turyzmu i hostynnosti v Tsentralnii ta Skhidnii Yevropi – Tourism and hospitality industry in Central and Eastern Europe, 5, pp. 98–103. DOI: https://doi.org/10.36477/tourismhospcee-5-12
Angelopoulos, G.; Schulp, J.; Menezes, V. Local food and authenticity in Greek restaurants. Res. Hosp. Manag. 2019, 9, 63–68. DOI: https://doi.org/10.1080/22243534.2019.1653605
Kalenjuk Pivarski, B., Tešanović, D., Šmugović, S., Ivanović, V., Paunić, M., Vuković Vojnović, D., Vujasinović, V., & Gagić Jaraković, S. (2023). Gastronomy as a Predictor of Tourism Development—Defining Food-Related Factors from the Perspective of Hospitality and Tourism Employees in Srem (A.P. Vojvodina, R. Serbia). Sustainability, 16(24), 10834. DOI: https://doi.org/10.3390/su162410834
Esponda Pérez JA, Marroquín Figueroa JM, Álvarez Trujillo AM, et al. (2024). Sustainable management of gastronomic tourism in specific destinations: Perspectives and challenges. Journal of Infrastructure, Policy and Development. 8(9): 7508. DOI: https://doi.org/10.24294/jipd.v8i9.7508
