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Oeno-Gourmet Tourism - a New Way of Romanian Tourism Boost

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Oeno-Gourmet Tourism - a New Way of Romanian Tourism Boost Latest Trends on Cultural Heritage and Tourism OENO-GOURMET TOURISM - A NEW WAY OF ROMANIAN TOURISM BOOST MIHAELA-CARMEN MUNTEAN, COSTEL NISTOR, ROZALIA NISTOR, DANIELA SARPE Department of General Economics, Faculty of Economic Sciences “Dunarea de Jos” University 59-61 N. Balcescu Street, Galati ROMANIA [email protected]; [email protected]; [email protected]; [email protected] http://www.fsea.ugal.ro Abstract: Culinary tourism is one of the most recent forms of tourism and is based on the experience of tasting dishes of the region visited. Oenological tourism is the shape of the main attractions is not historical but vineyards and wine tasting. Culinary tourism is gaining momentum ever higher in countries that have strong activity of movements "slow food". Another reason behind the increase in culinary tourism is organizing fairs traditional dishes. Keywords: culinary tourism, cuisine, traditional cuisine, oenological tourism, slow food, gourmet tourism marketing, agro-tourism, vineyards, wine tastings inspired by the combination in a delicious 1. Introduction synthesis, more ingredients and regional cooking Long time before the first half of the twentieth methods, to a burst of fantasy whose dominant century, cuisine was a privilege and an elite feature is simply an innovative eclecticism, preoccupation. But by 1950, cap cuisine began to combining elements of feluritelor traditions with shake. Progress of democratic ideas, scientific new ideas to create original recipes. Culinary art is discoveries and technical achievements that made one that speaks to all five senses. Gastronomic the food more easily obtained, have blurred experiences can turn into real memorable moments, boundaries. Gastronomy became accessible if not especially in a foreign country. And why culinary all, even the vast majority. tourism has become a niche market with great Parallel to this huge change, and the twentieth potential. United States alone, the number of century has seen conceptual innovations in tourists in this segment totaled 27 million over the cooking. 1972 meant a new revolution in the past three years according to the Tourism Industry kitchen. Enough thicken sauces sauces with flour Association. ready with heavy traditional dishes, cooked for Gourmet tourism began in the days when hours and giving as result a heavy plate of food Europeans traveled for years in search of Asian very boiled. Light sauces, quick cooking and a spices. Today is part of agro-tourism and focus on healthy, small portions, elegantly presented and tasting local food and drink preparations. It addressing all five senses, the image is not at all promotes gastronomic experiences unique and inferior to the taste - they would precepts new impressive, not only those who have earned four culinary movements, Nouvelle Cuisine, just stars. Although neglected in the past, gourmet opposite, called haute cuisine, heir to the kitchen tourism is an important market that supports demanding the eighteenth and nineteenth centuries. economic and community development while Also late twentieth century gave us and fusion offering the tourist a more detailed picture of the cuisine. If, then, French food was only one French various cultures. This type of tourism is practiced food, Japanese was only one Japanese food typical in both rural areas and in cities, and should be a for Japan and completely different from the rench, constant activity, accessible throughout the year. fusion cuisine promises allow the most attractive cultural transfers. Fusion cuisine combines 2. Gourmet tourism - another way of elements of various culinary traditions, but without knowing the world identifying with any particular. Since the 1970s, You can not travel abroad and do not take note, several restaurants have started to offer fusion with museums, traditions and natural beauty, local dishes from reality and cultural diversity of clients, cuisine, mandatory component of the image that we passion and their ability to travel, the growing do on each corner of the world. Gourmet tourism is sophistication of tastes and openness to new not something new or even unusual. There are experiences. The movement of take various forms, special trips with tastings, guided, with all band ISSN: 1792-4308 241 ISBN: 978-960-474-205-9 Latest Trends on Cultural Heritage and Tourism literally and figuratively. But even if we focus cream), Eis und Heiss (vanilla ice cream with warm entirely on holidays gustatory-olfactory delight, cherry compote), but also famous German deserve to know, before leaving the road, about gingerbread "Nurnberger Lebkuchen ". what they eat there. Greece. In restaurants and taverns all over Greece France. Famous worldwide for its sophistication, is relatively simple cook without too much sauce, French cuisine is the main landmark of world but with more olive oil and grilled. We can cuisine. The recipes themselves remain constant command: "melitzanosalata (crushed eggplant with and classical, because it relies on the skill of sauces olive oil, lemon and garlic)," dolmadakia and dough. Chefs should pay maximum attention to (Sarmaluta in vine leaves), usually served with the preparation of a simpler way, which translates "Tzatziki (cucumber, yogurt and garlic). Meal as into ignoring time. Who has not heard of „foié "dolmades" or "moussaka (eggplant cooked in) gras“, „truffe“, „bouillabaisse“, „coq au vin“ or with lamb, cinnamon, red wine and olive oil," famous „crêpes“ whether and Suzette? Cheese is a avgolemono (chicken with rice, egg, salt and lemon characteristic element of the French meal is served juice), " taramosalata - caviar served with bread, at lunch and dinner on the wooden tray. Huge onions, olive oil and lemon juice and a variety of regional differentiation of France, and changing seafood, especially squid, are also excellent. climate, landscape, diversity of animals bred races, Desserts, such as "tyropitakia (cheese strudel), find the image in many types of cheese, numbering baclava, kataif or loukoumades" are delicious. As about 370. Camembert, Brie, Roquefort, for drinks, best known wine retsina and "ouzo". Reblochon, Bresse are just some of the most Coffee is like Arabic coffee is served strong, famous. Snails owe its popularity in French cuisine unfiltered and has specific names: "pikro" (Bitter from Antoine Carem - creator of “Eulogy French Coffee), "metrio" (semi-sweet) and "gliko" (sweet). cuisine”. These small molluscs, prepared with Italy. Hard to find a more varied national cuisine butter, garlic and parsley, have become so popular than Italian, because each region has its specific that special dishes were created with grooves for foods. In Piedmont, for example, eat more snails and claws with which to take hot shell, pheasant, hare and truffles. Lombardy is known for enabling driving fork with two teeth in the snail. "risotto alla Milanese, veal cooked in every way, The most popular drink in France is, of course, and" Panettone ". Trentino - Alto Adige is a region wine. Different from region to region, almost all soups with noodles, Umbria is famous for roasting kinds are very popular, whether they are called pork and black truffles, and Tuscany is the place Bordeaux, Burgundy, Loire, Rhone or Champagne. where we can order chestnuts and wild boar meat. Suitable and liqueurs are Charteuse, Framboise and Finally, Naples is home of mozzarella cheese, the Genepi. pizza and seafood, while Sicily is the paradise of Germany. German cuisine varies from region to sweets. Otherwise, how to travel further south, food region. In southern Bavaria Suebia have many is more spicy and wine harder. We can order at any foods in common between them and their Italian restaurant without the fear of making neighbors, Switzerland and Austria. In the West, mistakes, "Tortellini" - pasta stuffed with cheese, French influences are felt in the east of Eastern spinach or meat, "Bistecca alla Fiorentina" - steak Europe and the Scandinavian north coast. German marinated in olive oil, wine vinegar, garlic, food is based on a great variety of dishes of pork, "Trifolium Funghi - saute mushrooms with garlic beef, fish, and poultry. Germans eat very much fish and parsley, "in Salsa di Limone fave - beans in marine or fish freshwater. Are among the few lemon sauce," Burida alla Genovese "- soup people who prefer meat fish, various salads, fish octopus, squid, mussels, shrimp and molluscs or" balls or other stuffing. Their kitchen uses more Cassa Sicilian "- a sweet pandispan filled with fruit; eat potatoes, different types of vegetables. A ricotta cheese and pistachio cream. feature of this kitchen is the association of meat United Kingdom. English cuisine means primarily with heavy sauces, pasta, vegetables and sweets. As meat. It also means porridge, chopped parsley, specialties meet: schweinebraten (pork and sauce, meat puddings and pies all. It also means a copious served with boiled potatoes and dumplings), breakfast, famous name, "English Breakfast" which goulasch (diced pork and beef with vegetables), includes bacon, eggs, beans and tomatoes, as well Kasseri mit sauerkraut (pork with potatoes and as dinner, as the rich and substantial meal of the sauerkraut), erbsensuppe (soup peas with onions day. Dinner may be replaced with a tea; the sky is and potatoes, served with sausage), leberkodel serving various cold dishes. So, coming from Italy (soup with meatballs of pork liver), pasta and especially France, England is perhaps the most "Spaetzle" or myth Kartoffelpuffer Apfelmus troublesome
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