Wyniki wyszukiwania - BazTech

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Food tourism as a tool for intergenerational transfer of culinary traditions

Dominik Piotr

Geography and Tourism

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2020

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Vol. 8, No. 1

115--124

EN

The presented study reveals the phenomenon of culinary collection as an element of a region’s tradition and culture. Learning about culinary traditions is possible via culinary tourism, which contributes to the popularisation of local cuisine and serves as a tool for education in this field. The culinary attractiveness of a region or a specific place is determined by the richness and distinctiveness of its cuisine and the degree in which it is faithful to its roots. In addition, culinary tourism not only provides a sensory experience, but also contributes to social and economic development. In the list of results, it is difficult to overestimate the role of culinary tourism in conveying cultural traditions as well as learning and maintaining the culinary heritage in its various forms. Today, besides the alternative methods of globalised gastronomy and experience, the skill of creating tradition as a resource of cultural memory is also gaining popularity. Traditions implemented in the parents’ home often reoccur in the children’s homes, and known flavours evoke positive emotions and precious memories. Traditional cooking, which requires time and dedication, is part of the modern “slow food” trend. The time and diligence needed to prepare a set of dishes are a rarity in the modern world. At the same time, it seems that the common table symbolising harmony, unity and continuity of inheritance is so indispensable that it needs to be integrated into our modern life.

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Mouthful Hungary – overview of Hungarian cuisine and culinary tourism

Benkhard Borbála, Halmai Márton

Geography and Tourism

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2017

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Vol. 5, No. 1

41--54

EN

Cuisine plays an increasingly important role in our daily life. We do not eat just to survive, but first of all we choose healthy and delicious food. This trend is also observed on week days and holidays. Moreover, the desire to discover traditional, regional dishes or other nations’ culinary culture become a strong motivation for tourists. Many travellers arrive in Hungary with various stereotypes and misinformation, and they leave with a wealth of experience. Hungary is located in the Carpathian Basin and its environmental features (temperate climate zone, 2°C positive temperature anomaly due to the distance from the oceans, four seasons, pedo- and biogeographical richness, etc.) determine the agricultural potential. However, the culinary culture of the nation, customs and development of cuisine are also closely related to the history of the country. Centuries-long migrations of proto-Hungarians and their arrival in the Carpathian Basin have resulted in the continuous adaptation and mixing of traditions, ways of life and methods of various nations (e.g. Inner and Central Asian people, Germans, Italians and Balkan nations). All these factors have enriched and distinguished the Hungarian cuisine. Labels and titles (e.g. “Hungarian Speciality”, or the so-called HÍR trademark) can guide a foreigner among the abundance of products. Thematic routes of wine, pálinka and others help while traveling in Hungary. Although the majority of tourists will taste stereotypical dishes (paprika, goulash soup, etc.), more inquisitive ones can get acquainted with the cuisine having a more colourful tradition (e.g. seasoning and variety of cooking methods).

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Stereotype and tradition of dinner and preferences among young consumers

Rybowska A.

Zeszyty Naukowe Akademii Morskiej w Gdyni

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2013

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nr 79

59--68

EN

Tradition plays an important role in many cultures, nations or religions. Some eating habits are changing, and function as stereotypes. The aim of this study was to examine the preferences of dinner in a group of students. The study was performed by direct survey among 188 students of Tri-City. It has been shown that young people enjoy traditional Polish dishes, but they are willingly reach for the dishes of other nations. Students choose dishes which do not require a large amount of time to prepare. You cannot say that the opinion about the Pole who likes pork chops, bigos and dumplings is a cliché. It is still alive in the nation culinary tradition.