In USA issued a first Arthur Frommer’s guide for Croatia

The author, Karen Torme Olson, on the first pages starts with Dubrovnik, presents Istria and Dalmatia, but she also didn’t forget to give information about continental Croatia and regions like Podravina, Slavonija or Zagorje. This guide will help American tourists to find out more about Croatia and it gives a clear note that Croatia has much more than just a sea and coast. On the cover page stands a picture of Dubrovnik with Dubrovnik’s cathedral.The owner of Arthur Frommer primary has wonted to put Croatia together with West Balkan countries destinations, but after consultations with Nena Komarica, General Manager of Croatian National Tourist Office in New York has figured out that Croatia becomes more important world destination and that deserves its own guide. Frommer’s is among the most trusted names in travel with the largest market share of any travel guide series in North America. The brand includes guidebooks featuring 18 travel series with over 350 branded titles. It also offers Frommers.com, the Web site that has more than 13 million monthly page views and 200,000 daily newsletter subscribers. Frommer’s has been the leading name in travel publishing ever since the 1957 debut of Arthur Frommer’s Europe on $5 a Day, which revolutionized travel.Croatia is indeed unique, not only for its crystal clear, clean blue sea, but also for a thousand years of different cultures that have replaced each other and sometimes assimilated in these areas. The Adriatic Sea is not only a deep gulf in the Mediterranean cut into the Continent of Europe thereby creating most economical trade route between Europe and the East; it is also the cradle of ancient civilizations. Also Croatian cuisine is heterogeneous, and is therefore known as "the cuisine of regions". Its modern roots date back to Proto-Slavic and ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French.A large body of books bears witness to the high level of gastronomic culture in Croatia, which in European terms dealt with food in the distant past, such as the Gazophylacium by Belostenec, a Latin-Kajkavian dictionary dating from 1740 that preceded a similar French dictionary. There is also Beletristic literature by Marulic, Hektorovic, Drzic and other writers, down to the work written by Ivan Bierling in 1813 containing recipes for the preparation of 554 various dishes (translated from the German original), and which is considered to be the first Croatian cookery book. It is a truth that Croatia presentation has to be treated different way it is and should be more printed or on-line guides who will present Croatia like destination also for winter, cultural, health or rural tourism. The Frommer’s Croatia seems a good start.

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