Details

Autor(en) / Beteiligte

• Mitura, Teresa

Titel

Dziedzictwo kulinarne i jego wpływ na tworzenie markowego produktu turystycznego na przykładzie Szlaku Kulinarnego Podkarpackie Smaki

Ist Teil von

• Przedsiębiorczość i Zarządzanie, 2017, Vol.18 (8.3), p.205-218

Ort / Verlag

University of Social Sciences

Erscheinungsjahr

2017

Link zum Volltext

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Culinary tourism, seen as a new trend in the market of tourism services, means travelling to places of making or serving food products, dishes and regional alcoholic beverages. It is also travelling aimed at exploring culinary traditions of a region, participating in food fairs, workshops, festivals and travelling along culinary trails. A modern-day tourist-consumer is looking for good and original food products made from exceptional and unique ingredients and in line with culinary traditions cultivated for centuries. The contemporary Podkarpackie Voivodship was formerly a contact area of different nations, cultures and religions, which had a huge impact on the formation the cultural heritage which it has preserved to this day. This has also affected the cuisine of Podkarpacie region, which today represents a fusion of many cultures. The aim of the study is to present the determinants of development of a tourism product called Subcarpathian Flavours Culinary Trail which includes three routes, namely the Bieszczady Route, - the Beskids and Podgórzański Route and the North Route. In 2017 the trail was listed in the „7 wonders of Poland”, in the contest organised by the magazine National Geographic Traveler. The article also includes the opinions of consumers on the regional cuisine in Podkarpacie Voivodship.