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Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept
Technologica Acta : Scientific/professional journal of chemistry and technology, 16 (2024), 2; 61-66. https://doi.org/10.51558/2232-7568.2023.16.2.61
Ergović Ravančić, Maja; Obradović, Valentina; Marčetić, Helena; Škrabal, Svjetlana

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Ergović Ravančić, M., Obradović, V., Marčetić, H. i Škrabal, S. (2024). Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept. Technologica Acta : Scientific/professional journal of chemistry and technology, 16. (2), 61-66. doi: 10.51558/2232-7568.2023.16.2.61

Ergović Ravančić, Maja, et al. "Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept." Technologica Acta : Scientific/professional journal of chemistry and technology, vol. 16, br. 2, 2024, str. 61-66. https://doi.org/10.51558/2232-7568.2023.16.2.61

Ergović Ravančić, Maja, Valentina Obradović, Helena Marčetić i Svjetlana Škrabal. "Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept." Technologica Acta : Scientific/professional journal of chemistry and technology 16, br. 2 (2024): 61-66. https://doi.org/10.51558/2232-7568.2023.16.2.61

Ergović Ravančić, M., et al. (2024) 'Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept', Technologica Acta : Scientific/professional journal of chemistry and technology, 16(2), str. 61-66. doi: 10.51558/2232-7568.2023.16.2.61

Ergović Ravančić M, Obradović V, Marčetić H, Škrabal S. Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept. Technologica Acta : Scientific/professional journal of chemistry and technology [Internet]. 2024. [pristupljeno 21.12.2024.];16(2):61-66. doi: 10.51558/2232-7568.2023.16.2.61

M. Ergović Ravančić, V. Obradović, H. Marčetić i S. Škrabal, "Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept", Technologica Acta : Scientific/professional journal of chemistry and technology, vol. 16, br. 2, str. 61-66, 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:785000. [Citirano: 21.12.2024.]

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Podaci o radu
Naslov (engleski)Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept
AutorMaja Ergović Ravančić
AutorValentina Obradović
AutorHelena Marčetić
AutorSvjetlana Škrabal
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The Slow Food movement, originated in Italy in 1989, is a movement that defines a respectful attitude towards food. It includes the protection of local food, food culture and traditions. The movement advocates the cultivation of food that is carefully prepared and consumed with pleasure. It encourages the improvement of relations between producers of ecologically produced food, cooks and consumers. Slow Food represents resistance to fast food and modern fast consumption, which has led to the abandonment of local gastronomic traditions and a decrease in people's interest in authentic food.The aim of this paper was to investigate the attitudes of students of the Faculty of tourism and rural development in Požega about Slow Food. Using the online survey method, the research has been conducted on a sample of 38 students of Enogastronomy and Tourism. The results of the research showed that theSlow Foodconcept is not recognizable among students because only 30% have heard about it. Enjoying the food they consume is extremely important for almost all students. Half of the respondents had heard of Slow Food, while only a quarter declared that they had consumed food presented as Slow Food. According to the respondents, Slow Food is best described by the attributes "natural", "ecological", "healthy", "conscious food consumption" and "enjoying eating".
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaTechnologica Acta : Scientific/professional journal of chemistry and technology
Brojčani podacivol. 16, br. 2, str. 61-66
p-ISSN1840-0426
e-ISSN2232-7568
DOIhttps://doi.org/10.51558/2232-7568.2023.16.2.61
URN:NBNurn:nbn:hr:277:785000
Datum objave publikacije2024
URL dokumentahttps://hrcak.srce.hr/ojs/index.php/technologicaacta/article/view/28427/15638
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-05-13 07:00:06