Wyniki wyszukiwania - Biblioteka Nauki

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The attractiveness of Poland as a culinary tourism destination

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Rangel Jr D. V. , Mikołajczyk J. , Romanowski R.

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

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2024

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tom z. 193

421--442

EN

Purpose: The purpose of this paper is to identify and assess the main food products that can influence culinary tourism branding in Poland. Moreover, the purpose of the research is to explore familiarity with Poland’s cuisine, first associations with Poland and its brand, attractiveness of Polish cuisine and identifying interest in culinary tourism overall. Most importantly, the survey indicates if visitors are interested in visiting Poland for the primary purpose of experiencing Poland’s gastronomic tourism options. Design/methodology/approach: To further understand and support secondary research regarding the topic of culinary tourism, a survey was launched on google forms and posted to several mediums to collect responses. These channels include AmazonMTurk, Facebook, and personal networking. In order to gain insight into Poland’s attractiveness as a gastronomic tourism destination, survey results were collected from 123 individuals. These individuals were from various different foreign countries, the majority from the United States of America. Findings: The survey begins with assessing and exploring associations with culture and cuisine, cuisine and the creation of memorable experiences, intentions to seek out culinary experiences and motivations for culinary tourism. Americans would be highly interested in visiting Poland because of variety of Polish cuisine. The most important flagship products were pierogi and kiełbasa. They are perceived as typical Polish food offer, that could also be an introduction to vast majority of other Polish authentic, tasty culinary achievements and rich gastronomic heritage. This kind of content should be included to tourism strategy on national level, to increase competitive advantage of Poland as tourist destination. According to research results, it would be even better to develop a culinary tourism strategy that would present content to people on the 25-55 age, with a promise of offering memorable culinary tourism experiences presented in attractive digital form. Special emphasize should be given to promotion of Wine, Beer and other alcoholic beverages. Intentional tourist know that tourist form from Spain, Italy, France or Czechia, but Polish growing wine market, very attractive craft beer market or mature spirits market could be an interesting surprise for demanding culinary tourists. Research limitations/implications: The population sample was limited to 123 responses. Moreover, this study does not take into account the potential and very serious negative effects of tourism on a destination. The research was carried out before the war in Ukraine. This aspect should be taken under consideration in the future research on branding of Poland. Practical and social implications: Recommendations are made for Poland’s tourism strategy based on the literature review and results of the research and can be helpful in implementing a culinary tourism strategy in the future. The theoretical and practical application of the research can be used to help Poland in developing a culinary tourism strategy and further understanding of culinary tourists and their motivations to visit Poland as a destination. Originality/value: This research adds value to Poland’s tourism strategy and emphasizes the impact of culinary tourism on Poland’s brand and image. The research results help to define Polish food flagship products to increase popularity of Poland among gastronomic tourists. Recommendations show activities, recommended by respondents, helping to increase the attractiveness of Polish gastronomic tourism based on both food and beverages heritage.

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Mouthful Hungary – overview of Hungarian cuisine and culinary tourism

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Benkhard B. , Halmai M.

Geography and Tourism

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2017

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tom 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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Coffee Tourism in Lviv in the Сontext of World Сoffee Tourism

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Rutynskyi M. , Kushniruk H.

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2020

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tom 75

87-113

PL

W ostatnich latach we Lwowie wzrosło zainteresowanie turystów jedną z form turystyki gastronomicznej (kulinarnej) – turystyką kawową. Jest ona rozwijana nie tylko w oparciu o ciekawe, opracowywane przez wiele dekad receptury i przepisy dotyczące przygotowania oraz serwowania kawy, lecz także przez słynne kawiarnie. W artykule opisano etapy rozwoju turystyki kawowej we Lwowie od dziewiętnastego stulecia do 2020 r. Omówiono koncepcje i pojęcia związane z tą formą turystyki, zidentyfikowano grupy docelowe zainteresowanych nią osób. Scharakteryzowano też cechy i ważne elementy zasobów wykorzystywanych do rozwoju turystyki kawowej we Lwowie oraz sposób jej funkcjonowania. Szczególną uwagę zwrócono na działania lokalnej społeczności i branży, współpracujących na rzecz opracowania strategii rozwoju, obejmującej promocję, rozszerzanie specjalistycznej infrastruktury, kreowanie produktów turystycznych – specjalistycznych towarów i usług, a także wydarzeń związanych z turystyką kawową. Celem tej strategii jest stworzenie jak najlepszych – przyjaznych zarówno dla mieszkańców, jak i dla turystów – warunków pobytu, umożliwiających zaprezentowanie na skalę światową ponad dwustuletniej wieloetnicznej kultury kawowej Lwowa, osadzonej w jego historycznym centrum wpisanym na listę światowego dziedzictwa UNESCO. W artykule zestawiono reprezentatywne dane statystyczne i dane dotyczące stanu oferty turystyki kawowej we Lwowie oraz omówiono wyniki badań sondażowych dotyczących funkcjonowania turystyki kawowej we Lwowie.

EN

In recent years, the interest of tourists in one of the forms of gastronomic (culinary) tourism – coffee tourism – has been growing in Lviv. It develops on the basis of interesting recipes created over many decades, the traditions of making, serving and tasting of coffee, as well as famous coffee houses. The paper describes the stages of development of coffee tourism in Lviv from the nineteenth century to 2020. The concepts and definitions related to this form of tourism are discussed. The target audience of coffee tourism is identified. Features and important elements of the resource base for the development and functioning of coffee tourism in Lviv are characterized. Particular attention is paid to the activities of the local community and business, which work together on a strategy for the development and promotion of specialized infrastructure, tourist products – specialized goods and services, as well as coffee tourism events. The aim of this strategy is to create a comfortable urban hospitality space that will be welcoming to both citizens and tourists; presentation to the world of more than two hundred years of multiethnic coffee culture of Lviv and the unique coffee urban environment of the city whose historical center is included in the UNESCO World Heritage Site. The article summarizes representative statistics, data on the state of the coffee tourism offer in Lviv, and discusses the results of a survey on the functioning of coffee tourism in Lviv.