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2 Turystyka Kulturowa

2 2009

2 Žuromskaite B.

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Rozwój turystyki kulinarnej na Litwie

100%

Žuromskaite B.

Turystyka Kulturowa

2009

nr 12

21-32

Using culinary heritage is a good way to promote sustainable development of tourism in Lithuania. Most tourist have meals during their trips. As research shows, tourists appreciate tasty and health food. This trend gives the opportunity to promote regional cuisine not only among domestic but also among foreign tourists. Consequently, the promotion of culinary heritage enables other tourist attractions to develop, e.g. Lithuanian folk, traditions and customs of the Lithuanian country, and the less-known regions which sometimes are not along the popular tourist routes. Culinary tourism also allows to adapt some chosen cultural heritage facilities for the needs of tourism. Moreover the regions known for their good cuisine and excellent culinary attractions, can “be discovered” for and by foreign visitors. Culinary tourism in Lithuania becomes more and more popular among tourists and the still-growing number of them set off along the offered culinary heritage routes. They are especially popular among the youngest tourists and the organized groups. The interesting and innovative tourist routes, which enable to experience the Lithuanian cuisine, become a superb tourist attraction for foreign visitors.

Przestrzeń historyczna w rozwoju turystyki kulturowej na Litwie (turystyka historyczna)

100%

Žuromskaite B.

nr 7

4-14

Tourism and culture are closely tied with each other. It is cultural tourism that enables us to relive history. With its help the textbook information on history takes a visible shape. Tourists have a chance to see for themselves the remnants of history, e.g. castle ruins, historical cities, battlefields, and they can feel “the spirit of the past”. However, the problem of delivering the historical space properly to the recipients arises. Nowadays, visitors are fed up and bored with traditional historical presentation. We need to seek new, innovative means which will help us reach “consumers” with the historical-tourist product.