Cosmin Nicolae Mirea, Laetitia Casangiu Siea


The present paper is set to identify, through a comparative study developed simultaneously, elements characteristic to the local gastronomy of six Danubian counties, whose county seats are passed through or bordered by the Danube River, in order to determine whether there is basis for the development of a local food tourism and for the creation of a destination brand for the Danube region which would have the local cuisine as element of reference. The conclusions of the research carried out illustrate a great lack of homogeneity among the selected counties, both in terms of the gastronomic aspect and of the touristic one, a fact that at present would make the creation of a unique brand of tourist destination of the Danubian cities very difficult, but not impossible, and which would have the local gastronomy as the central element.


brand destination; Danube; Danube cities; food tourism; gastronomy


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