The gastronomic heritage of Sibiu, a higher capitalization form of cultural tourism

Abstract

Traditional knowledge as a concept is supported and protected by UNESCO as a part of the immaterial cultural heritage. Traditional knowledge lies at the heart of the development of traditional local cuisine and is an actual source of inspiration for the future of gastronomic tourism. With the award of the 2019 European Region of Gastronomy title, Sibiu gains added value as an exceptional tourist attraction from the gastronomic events. The material cultural offer is complemented by the immaterial cultural one, contributing to the diversification of tourist products. The analysis of the questionnaires applied in the field investigation has highlighted the catalyst role that gastronomic tourism has to ensure the sustainability of the Sibiu region, by reviving regional micro-economy processes and by raising the awareness of the traditional knowledge associated with local gastronomy for raising living standards. Gastronomy is thus defined as a tourist destination with side effects on the entire regional economy through the four categories: recreational, existential, gastronomic reorientation and experimentation. Thus, gastronomic tourism may be a higher form of exploitation and access to the entire immaterial and material built or natural cultural heritage.

Keywords

• immaterial heritage
• cultural tourism
• local gastronomy
• sustainable development
• cultural diversity