ABSTRACT
The ethnic structure of Vojvodina (North Serbia) has affected the formation of diverse gastronomy. Inhabitants with their own gastronomic characteristics have helped it to become a favourable destination for the development of tourism focusing on food. Alongside with thirty nations who inhabit Vojvodina, a large number of Hungarian inhabitants highlighted the need for the research of production and preparation of authentic food in households within this ethnic group in terms of its significance for the development of food tourism in rural areas. The subject of the paper is the manner of nutrition of Hungarians who inhabit rural areas in Vojvodina, in terms of its significance for the development of food tourism. The aim of the paper is to research the level of preserved authenticity of their gastronomy, as a possibility for authentic gastronomic experience of tourists. The aim of this research by phases is to determine what kinds of agricultural crops and livestock is grown, as well as which authentic products are produced and to which extent traditional Hungarian dishes are prepared, then how well they are preserved and whether there are any differences compared to their compatriots.
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