Food has always been not only one of the basic human needs, but also an area where creativity found fertile ground. Once out of necessity because it was necessary to feed many hungry mouths with small amounts, and later out of a desire to not only satisfy hunger, but also delight the taste buds with variety. Food preparation has its own history like any other human activity. Over time, it became more and more complex as new foods conquered the world. But as every development reaches a certain point, it is the same with cooking. Modern man is increasingly beginning to think about the quality of what he eats, and therefore it is perhaps logical that in the last two decades special attention has begun to be devoted to the study of traditional cuisines. Traditional food and the method of its preparation have always been a very important part of cultural heritage.
Therefore, it was only a matter of time when a project would be designed and implemented, which would find inspiration precisely in the connection of traditional culinary heritage and that branch of the economy that has been dominant in recent times – tourism. The project entitled EnhanCing Sustainable ToUrism Development through Culinary HeritAge – CUHaCHA, from which this monograph emerged, was conceived and written by the Zadar County Rural Development Agency – AGRRA.
In this monograph, the partnership offered 45 selected recipes from three program areas, from Croatia, Bosnia and Herzegovina and Montenegro. In the monograph you can find recipes for fish and meat dishes, vegetable and legume dishes, side dishes and appetizers for brunch. Along with the ingredients, the methods of food preparation and serving are also recorded.
