The Municipality of Aranđelovac as a Example of Good Practice for a Sustainable Tourist Destination

Stanić Jovanović, Sara and Ivanovski, Aleksandar and Miletović, Nevena (2025) The Municipality of Aranđelovac as a Example of Good Practice for a Sustainable Tourist Destination. In: Creative industries in the sector of tourism and hospitality-challenges and perspectives. Academy of applied studies; Faculty of sciences - Department of geography, tourism and hotel management, Belgrade, pp. 243-247. ISBN 978-86-6176-112-6

Text CASB25-Proceedings.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (764kB)

Abstract

Food is one of the four basic human needs. Today, in an environment craving for experiences,however, it is not only about what we eat but if a meal of ers us a psychological satisfaction. Experienceeconomy studies successful and/or increased consumption of products/services by creatingassociatedexperiences, and along that line gastronomy sector has a lot to of er. Experience design reliesonthestimulation of all the five senses (Pine and Gilmore, 2011), making food experiences a reliable partnerinachieving psychological satisfaction of a consumer due to the fact that we eat not only with our mouths, butalso with our eyes, ears, nose and tongue. Creative industries have powerful tools for experiencedesign,whereas visual elements (e.g. photography, film, visual arts) serve the sense of sight in food consumption,aural ones (e.g. music, storytelling) impact the sense of hearing. Some of them (e.g. design, architecture,crafts) may even influence our purchase decisions or increased consumption, or show the importanceof foodin our everyday lives (e.g. language and text). While these facts are already used in the gastronomybusinessin the presentation of food, accompanying musical background, restaurant design, etc., it is less knownthatapplying some creative industry-related tricks can be used in the enhancement of the flavor or changingtheperception of what we eat and feel. This article focuses on the scientific foundations andpracticalapplication of the use of creating industries on the sense-related and emotional food experiences toensuresustainable and competitive of er

Actions (login required)

View Item