No abstract

One of the elements of attraction in tourism sector is food and beverage. International food habits consist of national food habits in tourism. Preparing standard recipes for traditional food is required in point of the sustainability of cultural food habits. Also, it is important in point of the tourism sector. Similar aspects of food from different cultures and differences can be an attraction factor. This paper explains the development of Turkish and Latvian cuisines through history. In this research, Turkish and Latvian traditional foods have been researched and standard recipes have been organized. As an example, Turkish and Latvian traditional foods have been compared with each other. This paper offers guidelines for developing traditional food recipes as gastronomic tourism product, which can be adapted throughout the region and can be an important element in sustainable tourism projects. In conclusion, some similarities and differences have been observed between them and have been evaluated in terms of the tourism product.

Annually increasingly all over the world is observed growing tendency to reduce the production of various products containing non-renewable component and replace them with natural fiber raw materials for textile and non-textile products as well. One of such raw materials is hemp. This paper discusses comparative study results of testing local genotype „Purini“ and commercial available ES registered industrial hemp variety „Bialobrzeskie” (Poland) fibers which were grown in Latvia, year 2010th. Studies have been carried out for small fiber bundles to determine the durability properties of hemp fiber.