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Assessment of the Recognisability and Attractiveness of Regional Kinds of Polish Cuisine in the Context of Culinary Tourism

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Assessment of the Recognisability and Attractiveness of Regional Kinds of Polish Cuisine in the Context of Culinary Tourism GEOGRAPHY AND TOURISM, Vol. 5, No. 1 (2017), 7-18, Semi-Annual Journal eISSN 2449-9706, ISSN 2353-4524, DOI: 10.5281/zenodo.829303 © Copyright by Kazimierz Wielki University Press, 2017. All Rights Reserved. http://geography.and.tourism.ukw.edu.pl Przemysław Charzyński1, Zbigniew Podgórski2, Anna Dąbkowska1, Monika Stawska3 1 Nicolaus Copernicus University in Toruń, Faculty of Earth Sciences, Department of Soil Science and Landscape Management, e-mail: [email protected] 2 Kazimierz Wielki University in Bydgoszcz, Faculty of Physical Education, Health and Tourism, Insitute of Geo- graphy, e-mail: [email protected] 3 The Complex of Primate Stefan Wyszyński Lower and Upper Secondary School in Dobrzejewice Assessment of the recognisability and attractiveness of regional kinds of Polish cuisine in the context of culinary tourism Abstract: Eating is an inevitable part of every journey and therefore, expanding the gastronomic offer should be a pri- ority 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, agri-food 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 pop- ular. 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. Keywords: culinary tourism, culinary trail, Polish cuisine, Poland, regional products. 1. Introduction For centuries the cuisines of different parts of cuisine. That is why it is so difficult to decide to the world have changed their main features what extent a particular dish is Polish. Howe- and characteristic taste. New ingredients have ver, despite those influences, many recipes have been introduced as well as new ways of food been used until now. Soups, which are a cha- processing and seasoning. These changes have racteristic dish of our cuisine, are the ones that also affected the Polish cuisine, which led to the should be listed in the canon. The traditional loss of many recipes from the past. Nowadays, soups include: sour rye soup (żur), beetroot many chefs try to recreate or rediscover the tra- soup (barszcz czerwony), wild mushroom ditional Polish cuisine and give it a creative new, (especially from boletus) soup (grzybowa), duck modern flavour with reflection of the tradition. blood soup (czernina). There are as many reci- The repeated changes in Poland’s borders pes of those soups as there are regions, similarly contributed to the introduction of many fla- with dumplings (pierogi), hunter’s stew (bigos) vours: Russian, Austrian, French, Lithuanian, or meat-stuffed cabbage (gołąbki). Products German, Jewish and oriental into the Polish of local agriculture: peas, beans, grain, groats 8 Przemysław Charzyński, Zbigniew Podgórski, Anna Dąbkowska, Monika Stawska and potatoes, which became popular in the of the woods allows us to include noble ingre- 18th century, have long been the main culinary dients into our cuisine, such as ceps, saffron ingredients on the Polish lands. The richness milk cups, berries, blackberries and wild meat. 2. Culinary tourism Culinary tourism is a type of cultural tourism. (pub, restaurant, village, city, region connected It is commonly understood as an experience with a certain dish or product), the history of and learning by tasting the dishes and bevera- culinary products as well as technology or the ges characteristic of the visited place connected way of serving food. The subjective assessment with sightseeing and getting to know the cul- is influenced by the emotional state of a tou- tural heritage (Mikos von Rohrscheidt, 2008). rist, his or her attitude, but also with the sur- Any tourist who wants to experience culinary roundings in which the dish was eaten or the attractions will get to the product of his interest, company with whom the meal was shared. The regardless of its place of origin. For instance: popularity of culinary tourism among tou- regional beer connoisseurs visit various places rists in Poland was determined in the research to taste the beer, they often enjoy the attractions carried out in 2013. As many as 85% of active offered by beer festivals or fairs. Culinary tou- tourists declared that they are interested in tas- rism and its types interpenetrate each other and ting the regional cuisine’s dishes (Landbrand, form an integrated whole. Hubert Gonera & Polska Organizacja Tury- In the Polish literature, the word “culinary” styczna w Warszawie, 2014). appeared for the first time in the 19th century According to A. Kowalczyk (2005), there are and its roots are in Latin: the word culina means many factors that determine whether a given kitchen in the roman “domus”. The research in place is attractive or not, including: being diffe- the field of culinary tourism started only in the rent, varied, traditional or authentic, the price 20th century and the very phrase culinary tou- and health properties of products, current rism was first used in 1998 in the book of the fashion and eating habits. same title. L. Long (1998) pointed out that for The Polish Association of Culinary Tou- many people food is the most enjoyable part of rism (PSTK) based in Poznań was established travelling. It is a gateway to the world of culture in 2011. It aims at promoting the culinary visited. It gives the opportunity to experience tourism, healthy lifestyle, especially healthy new sensations as well as to fulfil the curiosity. eating, promoting regional cuisines, traditions By tasting original dishes, tourists learn about and habits, initiating and developing the rela- the true face of the country visited, discover its tionships in the tourism and gastronomy ser- unique flavours and smells. Italian tomatoes vices, exploring the culinary traditions of other “with the smell of sun”, Viennese coffee, unique countries. PSTK objectives are also to organise Polish hunter’s stew (bigos) are the flavours that or cooperate in charity activities, to broaden allow you to feel almost like a native citizen. the culinary awareness, especially among the Such a tourist tries to become a participant, to college and university students, to increase the be “inside” instead of “next to” the life of people qualifications and skills of current and future in a certain country, region, city or countryside employees of food establishments, and to cul- (Matusiak, 2009). tivate national and regional culinary traditions The contemporary interest in cuisine, style (www.pstk.pl). of eating, regional dishes or local products It is becoming increasingly frequent that is one of the motivating factors for tourism. dishes and beverages are the main theme of According to Entelec’s research, (Tourists’ tourist journeys and the factor of destination attitudes 2000), 42% of tourists look for local choice. Culinary tourism is also closely con- specialities that show a local identity while tra- nected with the cultural heritage of a region. velling, whereas 67% are able to pay for such Traditions and regional products are beco- a product more than the cost of a “globalised” ming an investment for the future and help meal. Tourists are interested in places or spaces to develop the professional activity in rural Assessment of the recognisability and attractiveness of regional kinds of Polish cuisine… 9 areas (Krupa, 2014). According to Z. Kruczek refore, the development of culinary tourism and B. Walas (2009), an increasing interest in is very desirable, especially in places where culinary tourism has been currently observed, there are no conditions for typical 3S recrea- and cultural heritage may become an interes- tion activities (meaning clean waters, forests, ting and profitable tourist product. Moreover, thermal waters etc.) or monuments attracting culinary tourism plays an important social numerous tourists to cultural heritage sites. and economic role in a region as local societies Culinary tourism also positively influences the benefit from traditional products and often preservation of cultural landscapes. Its deve- transform unattractive (in traditional terms) lopment becomes an opportunity to create regions into areas popular on a local, regional and improve the image of a place or a region or even national and international scale. The- (Gonia, 2011). 3. Promotional aspects of culinary traditions of regions 3.1. Culinary trails According to Z. Kruczek (2002), a tourist trail Kowalczyk (2008), […] a culinary trail is a col- is […] a demarcated route in the tourist space lective offer of places dealing with cuisine: places for visitors’ needs, leading to the most attra- to eat, processing plants and farms. Establish- ctive places. Tourist routes have two basic fun- ment of such trails involves close cooperation ctions: tourist and ecological. They are usually of local institutions, producers, manufacturers, demarcated so as to lead visitors to the most bidders, local authorities as well as institutions valuable places: architectural monuments, which deal with organisation and promotion of natural monuments or museums.
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