The authors discuss wine tourism activities in the context of general tourism development in Slovenia. The country’s winegrowing areas have developed traditionally important viticulture, a relatively ...intensive production of typical grape varieties and in some cases also a distinct entrepreneurial spirit, which consequently reflects in tourism and regional development, based on diverse cultural heritage and natural values. Three Slovene wine regions are divided into nine wine districts with their own identities and more or less distinct terroirs. Despite a several centuries’ long tradition and a rich wine culture, it is evident that in national tourism strategies and development plans, wine tourism still does not occupy the position that it probably deserves, although most of the documents stress its potential for local or regional development. On the other hand, the authors recognize a significant interest among winemakers and tourism professionals for strategic cooperation and systematic approach to develop wine tourism in the selected destinations. The authors therefore focus on some paradoxes and emphasize examples of good practice at the national, regional, and local levels.
Starting with an examination of the history of museology as well as basic terms and definitions of museology, ethnology, and ethnological museology, the article focuses on the establishment of the ...so-called special branch of museology, namely ethnomuseology. One of the basic ethnomuseological functions is its developmental function, which is an invention in international museological systems and at the same time a new methodological platform for the safeguarding, study, communication, and sustainable development of both tangible and intangible heritage. PUBLICATION ABSTRACT
Food is a reflection of natural resources, social, economic and cultural development, which is why specific features develop in cuisine, nutrition and technology. Dishes become typically territorial ...because of the terroir that shapes the characteristics of the local dishes and ingredients. When planning a proper gastronomic tourism offer for the requirements of the modern tourist, it is essential to base the gastronomy on everything that is given to us by both modern cultural influences and those from the past. The research focuses on gastronomy and cuisine as interpretive tools for learning about the cultural heritage of the Vipava Valley. Based on existing theoretical findings, we examined the potential of gastronomic tourism and the role of heritage in it through semi-structured interviews with experts from various fields related to Vipava gastronomy or material and non-material cultural heritage. The findings of the interviews were confirmed by analyzing three cases from the local environment. Consolidation and upgrading of gastronomy tourism of the Vipava Valley primarily depends on the stimulating economic environment, respect for the heritage itself and individual innovations. Sustainable development of the destination is based on a strong identity of the local people and is connected with rich natural resources and the heritage of producing and processing of safe, seasonal and high-quality raw materials. The research has confirmed the great role of nature in shaping the cultural heritage in the rural areas.
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