Gastronomy for Tourism Development

Chapter 1. Gastronomy and Regional Identity: Balkan vs. National Cuisine; Ana Jovicic Vukovic and Aleksandra Terzic Chapter 2. Importance of Cheese Production in Livno and Vlasic for Gastronomy and Tourism Development in Bosnia and Hezegovina; Amra Causevic and Edin Hrelja
Chapter 3. "There is no lunch without potatoes": Culinary Heritage of the Posavje Region in Tourism Supply; Lea Kuznik, Marjetka Rangus
Chapter 4. Are We Delicious Enough?: Challenges of Gastro-Tourism Development in Bosnia and Herzegovina; Aleksandra Nikolic, Guna Salputra, Mirza Uzunovic, and Alen Mujcinovic
Chapter 5. IMage of Local Cuisine as Part of a Rural Tourism; Nikola Vuksanovic and Dunja Demirovic Bajrami
Chapter 6. Development of Slovenia's Gastronomy: From Peasant Food to the European Region of Gastronomy 2021; Marko Kukanja and Almir Pestek
Chapter 7. Exploring Gastronomy and Event Interlinkages in DMO's Strategic Activities: Two Croatian Destinations Perspective; Smiljana Pivcevic; Klara Trost Lesic
Chapter 8. Restaurant Online Reputation and Destination Competitiveness: Insight into TripAdvisor Data; Ante Mandic, Smiljana Pivcevic, and Lidija Petric
Chapter 9. Importance of Gastronomy for Further Tourism Development in Western Balkans Economies with Focus on Serbia; Mirjana Radovic Markovic and Renata Pindzo
Chapter 10. The Financial Potential of Gastronomy for Tourism Development in Croatia; Sabina Hodzic, Sinisa Bogdan, and Suzana Baresa