Gastronomic heritage: demand and supply
2017
Rivza, B., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kruzmetra, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Foris, D., Transilvania Univ. of Brasov (Romania) | Jeroscenkova, L., Latvia Univ. of Agriculture, Jelgava (Latvia)
Gastronomic cultural heritage is a part of cultural heritage. Today people are becoming interested in gastronomic topics, such as reconstruction and conservation of cultural traditions, authentic cuisine, gastronomic customs and traditions at local, regional or national scale, and promotion of local products. Previous research studies conducted in Latvia focused on the progress of cultural heritage products as value and the introduction of such products by businesses in Latvia’s rural areas. Scientific cooperation opened up opportunities to study the phenomenon across a wider geographical space covering four countries – Poland, Lithuania, Romania and Latvia. This research phase aim: identification of an impact of information on the demand-supply balance of gastronomic heritage as a product in the market. The method of the research: a sociological survey (n=1000 from Poland, Lithuania, Romania and Latvia; 285 men and 715 women) that was carried out during 2016.
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