Кулинарният туризъм в България между локалното и националното
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The book is an innovative interdisciplinary study connecting the intangible heritage with its modern (re-)vitalization and its inclusion as a resource for regional development. It highlights the question of whether culinary tourism has a future and how it could help local communities to use the inherited knowledge, skills and practices related to clean agriculture and the preparation of specific foods. Serious studies on the subject point to issues of community identity, intercultural interaction, local development, economic benefits of rediscovering traditional products at the intersection of global and local. Five main models for the development of culinary tourism are structured, the research is full-blooded and useful thanks to the opinions of local people, experts, restaurateurs and hoteliers. The book is an inspiring experience of meeting cultural heritage and traditional practices learned and shared today, here and now.
