Bogdan Gabriel Nistoreanu and Raluca Georgiana Stoian
The touristic expansion happens easier in a balanced climate, with standards that guarantee a constant ecologic balance and avoid the overuse of resources, pollution and any other negative impacts on the environment. MICE – Meeting, Incentive, Convention and Exhibition Industry – represents one of the industries with the highest rate of growth in the world, but unfortunately it is poorly developed in Romania. In Romania, the tourism, as a socio–economic phenomenon, integrates in the country’s economy, having the necessary conditions for accentuated growth and the optimisation of the degree of usage of the touristic stock. According to the recommendations of the World Tourism Organisation, Romania should focus on the cultural, ecologic, events and spa tourism. The prognosis of the World Tourism and Travel Council from the United States of America show that by the year 2020, the rhythm of growth of the business and events tourism in Romania will be of about 8% yearly. In this context, our country may occupy an important position in the MICE touristic activities market, if it would use the existing touristic potential and future investments in order to create favourable conditions for this type of tourism. We bring into the debate the existence of equipment which could help the business tourism, the presence of beautiful landscape areas (the Danube Delta, the Black Sea seaside, medieval cities and monasteries, touristic resorts from the Carpathians also.), presentation of the local folk traditions and crafts, the chromatic spectrum of the seasons in Romania and not lastly the folklore and gastronomy. These could be joined by the existence of a rich cultural life – especially in the large cities and touristic resorts-, the presence of museums and memorial houses, and we could not exclude the areas which have preserved their natural potential and rare fauna species. This work aims to emphasize business tourism as a sustainable form of tourism, which can lead to a relaunch in services and economic development of the local communities in a competitive international economy.
Bogdan Gabriel Nistoreanu, Liliana Nicodim and Dan Mihnea Diaconescu
On a worldwide level, the dimension of tourism has been sustained and amplified by globalisation. This has facilitated not just easier travel, but also the internationalisation of food from the national kitchens. One of the interesting segments of the immaterial regional cultural heritage is the local gastronomic arts. Each destination has its own cultural vision linked to the area, region, and country which generate corresponding gastronomic identities. The link between local cuisine and national identity is deeply rooted in all ethnicities because food has forever been central to the day to day rituals. A distinctive trait of many cultures is given by the type of food and drinks we associate with them. Currently, many of these are available outside the borders, globalisation being largely responsible to the spread of food and drinks beyond the traditional cultural borders: Mexican and Italian food are very popular in the USA, Indian food in Great Britain, Chinese in the whole world. That is why local gastronomy is considered as being a vital part of culture and community and this is the reason for which it must be kept and protected. The gastronomy is an attribute of the identity of a destination: countries are usually characterised by one or two culinary plates, considered to be emblematic for the nation just like the national flag.