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1

Cultural heritage of Podlasie as a factor of socio-economic development

Asanowicz K.

Ekonomia i Środowisko

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2018

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nr 3

218--232

EN

This paper is devoted to the cultural heritage of the Podlasie region and in particular, the intangible heritage of culinary art. Changes in the definition of “intangible heritage” and the definitions related to culinary tourism are also discussed. The area of research has been defined as the Hajnówka county. On the basis of authors research examples of traditional dishes and products and the possibility of their use in order to increase the value of economically under-invested areas are considered. In addition, the paper presents cases of similar activities undertaken in Italy and Great Britain. To conclude, a comprehensive approach of combining tangible and intangible cultural heritage is proposed.

2

Turystyka kulinarna w świetle koncepcji zrównoważonego rozwoju w Polsce

Jęczmyk A., Kasprzak K.

Polish Journal for Sustainable Development

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2017

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T. 21, cz. 1

7--14

PL

Podstawową i niezbywalną funkcją rolnictwa jest produkcja żywności, ale poza tym gospodarstwa rolne generują także liczne dobra i usługi innego typu. Z rolnictwem i obszarami wiejskimi jest związana turystyka kulinarna, która może rozwijać się na tych terenach zgodnie z koncepcją rozwoju zrównoważonego. Celem artykułu jest przybliżenie problematyki turystyki kulinarnej w koncepcji zrównoważonego rozwoju rolnictwa.

EN

The food production is the basic and inalienable function of agriculture, but farms also create a number of goods and services of another type. The culinary tourism is related with agriculture and rural areas to, which can develop in these areas in the concept of sustainable development. The aim of the article is to introduce the problems of culinary tourism in the concept of sustainable development.

3

Unusual gastronomic establishments in the world as destinations of culinary tourism

Woźniczko Magdalena, Orłowski Dominik

Geography and Tourism

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2017

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Vol. 5, No. 1

113--127

EN

The paper showcases unusual gastronomic establishments in the world, which attract consumers (including culinary tourists) with the originality of their functioning on the gastronomy market and contribute to the development of culinary tourism. The authors use non-reactive research – the content analysis method, which employs secondary sources from both domestic and foreign literature, as well as industry-specific materials and websites. The table in the paper provides examples of unique gastronomic establishments in the world, broken down by selected factors. The most frequently encountered distinguishing factors connected with the originality of individual establishments are their interior design and location. The global gastronomy market includes a substantial number of gastronomic establishments inspired by the strive to be different and non-typical, which became quite popular with tourists, including those labelled as culinary tourists.

4

Regional Culinary Heritage Europe network as a factor of culinary tourism development – Wielkopolska Region (Greater Poland) case study

Buczkowska-Gołąbek Karolina

Geography and Tourism

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2017

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Vol. 5, No. 1

19--29

EN

The main objective of the Regional Culinary Heritage Europe network is to develop regions through regional food and culinary traditions. Its objective is also to show consumers and tourists how to find local and regional food in Europe. Therefore, the initiative can be considered as an important factor for the culinary tourism development. For the purpose of this paper, the author has decided to present some network members, their functioning and local coordination activities undertaken to develop and promote the idea of the network, also in tourism, as exemplified by Wielkopolska Region (Greater Poland).The network of Regional Culinary Heritage Europe is a well-known and recognisable initiative in the food and tourismsectors, but the author of this paper has decided to investigate, using a short interview questionnaire, whether touriststravelling around Wielkopolska are also familiar with the network’s logo and objectives. Unfortunately, they are not.

5

Potential for the development of culinary tourism in Zambia

Jasińska Justyna, Charzyński Przemysław, Świtoniak Marcin

Geography and Tourism

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2017

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Vol. 5, No. 1

101--111

EN

Africa is still relatively undiscovered as a tourist destination. One of the lesser-known countries in Africa is Zambia. The country can offer a wide spectrum of tourist attractions from natural (e.g. Victoria Falls, wildlife safaris) to cultural ones. Discovering the native cuisine can be the main purpose of travel, as in the case of culinary tourism. This paper aims at discussing the possibilities of developing such tourism in Zambia. The indigenous cuisine of this country is based on nshima made from maize flour (mealie-meal). Nshima is mostly eaten with side dishes prepared from different kinds of vegetables, meat, fish or insects. Local people and tourists can buy food in modern shopping centres and restaurants or at local markets where street food is sold. The process of globalization, the development of the country and changes in urban space induce transformation of gastronomic services. The primary stage of this kind of transformation can be observed in the cities of Zambia, so tourists can still quite easily taste authentic local food. Traditional sorghum beers are produced in several countries of Africa. Such beer is known in Zambia as Chibuku, after the market-leading brand. The locals often pass a pot with opaque beer around a circle of friends. Such tasting can also be an attraction for daring lovers of brewery tourism.

6

Portugal as a culinary and wine tourism destination

Charzyński Przemysław, Łyszkiewicz Agnieszka, Musiał Monika

Geography and Tourism

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2017

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Vol. 5, No. 1

85--100

EN

The culinary tradition is always part of the culture of a given nation. On the other hand, traveling is always associated with a desire to learn about the customs of various ethnic groups where food is an integral part of a trip. Culinary traditions and products play an increasingly important role in the development of tourism. Many tourism products are based on exploring the culinary wealth. It can be said that national and regional cuisine constitute one of the main tourism values. The aim of this work is to present the resources essential for the culinary tourism in Portugal. First of all, the authors focused on the characteristics of Portuguese cuisine. The particular attention has been paid to its uniqueness and specificity which distinguish it from other Mediterranean countries. The paper also considers the issue of knowledge of tourists about the gastronomic culture of Portugal and popularity of Portuguese foods and drinks in Poland.

7

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).

8

Festivals of kiselo mlyako – a culinary tourism offer from Bulgaria to Europe and the rest of the world

Veselinova Neli

Geography and Tourism

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2017

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Vol. 5, No. 1

67--72

EN

Festivals of certain foods in Bulgaria are a good initiative to promote the country to foreigners. This is a good and inexpensive way to show traditional Bulgarian food. The accompanied culinary geography and holidays became very important in the life of every Bulgarian. This paper will clarify the origin of kiselo mlyako, its distribution, consumption per capita, useful properties and influence on the human body. We will describe where the festivals of the product are organised and how they can be attended. The development of culinary tourism and festivals in these parts of the country will contribute to better and faster economic development in this area.

9

Contemporary directions of Tourism Policy in Poland and Ukraine

Obodovska Valentyna

Geography and Tourism

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2017

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Vol. 5, No. 1

31--40

EN

The objective of this research is to thoroughly investigate the regional relation policy between Ukraine and Poland and to improve the development process of tourism policy and of cross-border cooperation between these regions. The latest tourism’ aspects and basic legal documents of Poland and Ukraine’ regional policy have been analysed and investigated. The main regional differences for the last eight years in the accommodation of foreign tourists in Poland have been highlighted. A new form of rural tourism in Ukraine is gastro-tourism. In recent years, various forms of tourism have been rapidly developing in Poland, including culinary tourism. There are lots of culinary trails, “festivals of flavour” and blogs dealing with food. With its healthy and tasty food, Poland could pursue this kind of tourism as well. In fact, gastro-tourism is a young but promising direction of tourism, which is worth a separate discussion. Gastronomy tourism has slowly started to develop in Ukraine.

10

Assessment of the recognisability and attractiveness of regional kinds of Polish cuisine in the context of culinary tourism

Charzyński Przemysław, Podgórski Zbigniew, Dąbkowska Anna, Stawska Monika

Geography and Tourism

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2017

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Vol. 5, No. 1

7--18

EN

Eating is an inevitable part of every journey and therefore, expanding the gastronomic offer should be a priority for the tourism industry. There are dishes popular among tourists in particular parts of Poland and they are indicated in this paper. The regions are connected with the products which added to the List of Traditional Products have an opportunity to become famous not only in the country but also to become a great export commodity. However, agrifood products are under special protection and have the potential to become unbeatable in the gastronomic offer when enlisted in the European Union system of Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed. Also current trails in Poland are presented in the paper. On such culinary trails, a tourist can become familiar with both regional flavours and traditions as well as with local customs. There are not too many of them in our country, but new ones are constantly being established and becoming more and more popular. A questionnaire survey was carried out to evaluate the attractiveness of a regional cuisine and its importance in tourism. It consisted of questions concerning the knowledge of regional dishes and the willingness to know them. On the basis of the obtained results, it has been stated that a potential tourist is interested in getting to know new dishes. However, she or he does not know many regional dishes. There were also problems with names and locating the dishes in a particular region correctly.

11

Koncepcja produktu turystycznego pod nazwą „Podkarpacki Szlak Miodowy”

Krupa J., Młynar O.

Ekonomia i Środowisko

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2016

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nr 1

143--155

PL

Cеlеm niniejszego opracowania jеst próba przеdstawіеnіa autorskіеj koncepcji szlaku kulіnarnеgo „Podkarpacki Szlak Miodowy”, przebiegającego przez wybrane miejscowości wojеwództwa podkarpackіеgo. Badaniami objęto producеntów miodu i innych wyrobów pszczelarskich, zе szczеgólnym uwzględnіеnіеm mіodów rеgіonalnych. Przyjęto założenie, że wojеwództwo podkarpackіе ma sprzyjające warunkі do rozwoju turystykі kulіnarnеj związanej z produktami pszczelarskimi oraz, że producеncі produktów pszczelich są zaіntеrеsowanі w promowanіu swoich pasiek i produktów przеz obecność na tematycznym szlaku kulіnarnym. W opracowaniu posłużono się takimi metodami i tеchnіkami badawczymi, jak: obsеrwacja, wywіad, analіza SWOT oraz koncеpcja autorska szlaku zwіązanеgo z mіodеm. Wykorzystano podstawową lіtеraturę w zakrеsіе podjętеgo problеmu badawczеgo oraz zasoby internetowe.

EN

The article presents author’s conception of culinary trail related to beekeeping households, honey and apiarian products. The trail named „Podkarpackі Honey Trail” contains 9 apiaries and flagship store located in the area of Podkarpackіe voivodeship. In the description of the trail the attention was paid on the main events related to honey as well as on natural and cultural values located on the trail and in the area. The intention of developing the culinary trail referring to honey was to enable tourists and visitors getting to know the tradition of beekeeping, hіstory and cultural customs of Podkarpackіe Province.

12

Regional food - a new outlook on the mountain areas

Cieślik E.

Geomatics, Landmanagement and Landscape

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2013

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no. 4

7--19

EN

Culinary tourism was characterized in the paper and the perspectives for its development were analyzed, as well as the possible uses of traditional and regional cuisine of the Podhale (mountain region of Małopolska) as a tourist product. Moreover, the cuisine of the Podhale Region was presented with its specialities, as well as the potential use of Polish regional cuisine in tourism to make it a tourist attraction, which may be of major importance for individual region or locality. It causes that a certain dish becomes identified with specific place, which attracts tourists to this region. Traditional dishes reflect also the customs prevalent in the given area; therefore a tourist may acquire information about the culture of the places he visits.