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Culinary tourism in the Hutsulshchyna region – analysis of the current offer

Andrashchuk Nadiia, Buczkowska-Gołąbek Karolina

Geography and Tourism

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2020

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Vol. 8, No. 1

7--17

EN

The aim of this paper is to present the culinary offer of Hutsulshchyna against the background of the region’s culture and in the context of the development of culinary tourism. The paper constitutes an overview article. The research methods used in the work include the analysis of literature and web sources, field interview and a diagnostic survey using questionnaire technique (conducted among 140 tourists who visited the region before). The research results and the analysis revealed that rich cuisine and culinary heritage of Hutsulshchyna have great potential for the development of culinary tourism and are very interesting for tourists, albeit not enough promoted or sufficiently organized (although some interesting projects have been founded). The final conclusion of the paper is that it is necessary to continue cooperation and local partnership, take up new initiatives, as well as conduct further scientific research.

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Cultural Tourists Among Students from Toruń - Preliminary Profile

Charzyński Przemysław, Buczkowska-Gołąbek Karolina, Linowski Mikołaj

Geography and Tourism

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2019

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Vol. 7, No. 1

17--28

EN

The objective of this paper is to outline a sketch profile of a young Polish cultural tourist based on an empirical quantitative study, which involved a group of students of Nicholaus Copernicus University in Toruń (UMK). A total of 1,139 surveys were obtained from three different departments. The profile exhibits preferences, motivations, traits, and behaviours of a cultural tourist. Furthermore, an attempt has been made to compare the attained profile of a student from Toruń with the profile of a student from Poznań already presented by Buczkowska in 2014. The comparison of these two profiles seeks to establish similarities and differences in attitudes, preferences, and behaviours of young adults (tourists) studying in different cities. The study may later be extended to other social environments. The research indicated a considerable similarity in behaviours and preferences of both surveyed groups, which could lead to a conclusion that Polish students as a social group exhibit traits characteristic of cultural tourists. It may also mean that learning about culture(s), as well as experiencing it, is of great importance in their travels. For that matter, this comparative study signals the need for further analysis of tourists with the use of the same survey instrument.

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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.