The current trends and characteristics of Lake Balaton's gastronomy
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| További közreműködők: | |
| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | Balaton domestic production gastronomy restaurant tourism |
| Online Access: | http://dolgozattar.uni-bge.hu/39379 |
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| LEADER | 00000nta a2200000 i 4500 | ||
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| 001 | dolg39379 | ||
| 005 | 20220322082005.0 | ||
| 008 | 220322suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Kis Erik | |
| 245 | 1 | 4 | |a The current trends and characteristics of Lake Balaton's gastronomy |c Kis Erik |h [elektronikus dokumentum] |
| 520 | 3 | |a In recent years, gastronomy has become a significant field of study, as it is ever-changing, evolving and developing. Although it is difficult to define, what is common in most definitions of gastronomy is that it concerns everything we eat, and everything that food enters, such as culture or hospitality. In Hungary, Lake Balaton, which is the second most popular tourist destination of the country, has gastronomy which is distinct from other parts of the country. Therefore this study explores the gastronomy of the Lake Balaton region, using mixed-method research. Through semi-structured interviews with actors of Balaton's hospitality industry and a survey of visitors of the region, the study was able to provide a snapshot of the current trends and characteristics of Lake Balaton's gastronomy. | |
| 695 | |a Balaton | ||
| 695 | |a domestic production | ||
| 695 | |a gastronomy | ||
| 695 | |a restaurant | ||
| 695 | |a tourism | ||
| 700 | 1 | |a Debreceni János |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/39379/1/YS19GU%20Erik%20Kis%20-%20The%20current%20trends%20and%20characteristics%20of%20Lake%20Balatons%20gastronomy.pdf |z Dokumentum-elérés |