Search results

The aim of this chapter is mainly to explore the gastronomic offer of Bosnia and Herzegovina, with a special emphasis on Bosnian cheese varieties, as well as the potentials and opportunities for the advancement of gastronomy in tourist offer in Bosnia and Herzegovina. Several studies have shown gastronomy to be the main reason for visiting Bosnia and Herzegovina. An important part of gastronomic offer is the variety of Bosnian cheese. The most popular types of cheese in Bosnia and Herzegovina are Livno and Vlašić cheese.

Livno cheese belongs to the group of the most popular autochthonous cheese in Bosnia and Herzegovina. Livno cheese is produced in the town of Livno and its surrounding areas, such as Kupres, Glamoč and Tomislavgrad. Originally, it was made of sheep's milk but nowadays, it is mostly made from a mixture of sheep's and cow's milk. Vlašić cheese is a white cheese which matures in brine. Traditional Vlašić cheese is made with raw sheep milk. It is produced in central Bosnia and Herzegovina, on the Vlašić Mountain.

The goal is to discover how Livno and Vlašić cheeses can be included in the gastronomic offer of Bosnia and Herzegovina and to discover how to use gastronomy for the purposes of tourism development in Bosnia and Herzegovina.

In the last 3 decades, the rapid growth of tourism activities is evident. Globally, tourism is becoming of prime importance for the development of local economies. A similar trend is observed in the Balkan region and in Bosnia and Herzegovina. The total contribution of tourism in GDP of Bosnia and Herzegovina growth is evident, from 2.0% in 2011 to 2.6% in 2017, with bright forecasts from United Nations World Tourism Organisation (UNWTO) which predicted the 3.4% share of tourism in national GDP by 2028. With aim to indicate the development potential of the touristic sector, gastro tourism sector was ‘screened’ through questionnaires with tourists (n = 245) and with destination management offices (n = 7). This approach should provide insights into stakeholder's capability to understand and react to new challenges that brings gastro tourism; insights into the current gastro offer; and insight into profile, motives and overall tourist's satisfaction. Main findings of the study show that the stakeholders' activities and understandings are not enough to provide a unique identity to the sector. On the other hand, tourists' profile and expectations rise with level and type of information they gather, and this study shows that tourists' expectations are more influenced by the age, education and gender of the tourists', while their satisfaction depends on the working status and monthly income. Future research, which is also the main implication of this study, should follow three main avenues: (1) how to build efficient governance mechanism to ensure development of strong stakeholder network able to create, execute and reinvent shared vision and strategic plan; (2) building knowledge and understanding of local culinary system and practice as step ahead in process of territory interpretation and transformation into the valuable intangible touristic resources; and (3) gastro tourist needs, wishes and ways to engage tourist.

This chapter begins with a brief journey through the history of art in order to point out art serves both social and psychological functions and how it is tinged by civilizational and historical context by accumulating layers of purposes and sense from the past times and diverse mind frames. Art produced in the first quarter of the twenty-first century has absorbed the late trends of the twentieth century and has traced and reinforced some paths, especially those in connection to economy (art as a valuable market product) and society (art as statement, critical posture and participatory citizenship). The chapter brings together these ideas with examples showing, on one side, the economic connection of art to the market and mass consumption, while other projects, on the other side, include a politicized facet and activism through self and collective curatorship, participatory art and glocalization of its matters of interest, audiences and social impact.

This systematic literature review used bibliometric and science mapping as a means of exploring and understanding the evolution and landscape of research in the counterfeiting of products and goods. The review sought to document the size, growth trajectory and geographic distribution of counterfeiting research, identify high-impact scholars and documents, and explore the intellectual structure of the field. We identified 403 peer-reviewed articles published in the SCOPUS database, within subject areas of business, social sciences, economics, decision-making, arts and humanities, and psychology. We used VOSviewer software to analyse the data set of SCOPUS-indexed articles. Using citation analysis, the review identified the most cited scholars, documents, journals and most productive countries publishing research on counterfeiting. Aiming to identify highly influential documents whose impact in counterfeiting research has been sustained over time, we conducted a co-citation analysis. Apart from identifying main aspects of knowledge production through citation and co-citation analysis, we employed keyword co-occurrence analysis to illuminate research fronts in counterfeiting research, notably: anti-counterfeiting strategies for combating crime; counterfeiting and intellectual property rights; counterfeiting of luxury products; consumer ethics; consumer psychology and brand protection. We conclude that bibliometric analysis and science mapping offer a novel and useful means of investigating the development of this field of study.

Food fraud as intentional deception for economic gain relies on a low-tech food value chain, that applies a ‘paper-and-pencil approach’, unable to provide reliable and trusted data about food products, accompanied processes/activities and actors involved. Such approach has created the information asymmetry that leads to erosion of stakeholders and consumers trust, which in turn discourages cooperation within the food chain by damaging its ability to decrease uncertainty and capability to provide authentic, nutritional, accessible and affordable food for all. Lack of holistic approach, focus on stand-alone measures, lack of proactive measures and undermined role of customers have been major factors behind weaknesses of current anti-fraud measures system. Thus, the process of strong and fast digitalisation enabled by the new emerging technology called Industry 4.0 is a way to provide a shift from food fraud detection to efficient prevention. Therefore, the objective of this chapter is to shed light on current challenges and opportunities associated with Industry 4.0 technology enablers' guardian role in food fraud prevention with the hope to inform future researchers, experts and decision-makers about opportunities opened up by transforming to new cyber-physical-social ecosystem, or better to say ‘self-thinking’ food value chain whose foundations are already under development. The systematic literature network analysis is applied to fulfil the stated objective. Digitalisation and Industry 4.0 can be used to develop a system that is cost effective and ensures data integrity and prevents tampering and single point failure through offering fault tolerance, immutability, trust, transparency and full traceability of the stored transaction records to all agri-food value chain partners. In addition, such approach lays a foundation for adopting new business models, strengthening food chain resilience, sustainability and innovation capacity.

Counterfeiting is an increasing global problem, which affects a wide spectrum of industries – fashion, pharmaceutical, cosmetic, electronic, food processing etc. Globalisation, growth of the world commerce, new markets and technology development have contributed to the growth of the phenomenon of counterfeiting. Besides, counterfeiting has an unfavourable effect on legitimate manufacturers, consumers, as well as on national and international economy.

This chapter is aimed at presenting attitudes of consumers in Bosnia and Herzegovina toward counterfeit products. The intention was to examine whether and why consumers buy counterfeit products, which counterfeit products are purchased most frequently, consumers' attitudes toward counterfeit products and the degree of awareness of the risk of using counterfeit products.

Results of a research conducted on the sample of 427 respondents in Bosnia and Herzegovina reveal that 78.2% of them have bought a counterfeit product, while the most frequently purchased kinds of products include clothes and footwear. The results show that consumers typically buy counterfeit products over the internet or in the local marketplaces, and that the most frequent reasons for buying counterfeit products include lower prices, impossibility to buy the original product and the impossibility to recognise a counterfeit product. The research has also showed that most respondents agree that product counterfeiting affects both manufacturers and the national economy. It was also revealed that the respondents are aware of the risks that counterfeit products may cause.