A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study
Agriculture, food and tourism is combined into offering tourist products in rural areas. The development of local activities combining traditional food and tourism becomes an investment for the future with both the concept of sustainable gastronomy and agriculture sustainability, and helps in the development of local entrepreneurship in rural areas. The European Union has introduced provisions for the protection of traditional and regional food that can be used to create a variety of tourist products. Currently, tourists are looking for unique local products. More and more people travel because of culinary motifs, and local products, dishes and local processors can become an attraction in these places. This paper presents the idea of ‘The Best Pork of Wielkopolska’ culinary trail, which is based on a local product from Wielkopolska, in Poland—the native breed of pig—the Złotnicka White pig. The rapid development of culinary tourism means that tourists are looking for offers in this area. There are many cooking-related products available in the tourism market, one of which is the culinary trail. Food becomes one of the advantages of places where tourism related to the culture of the region develops. Based on cultural heritage, a variety of tourist products can be created, e.g., culinary trails combining agriculture and food produced in this area with tourism.
Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study
Agriculture, food and tourism is combined into offering tourist products in rural areas. The development of local activities combining traditional food and tourism becomes an investment for the future with both the concept of sustainable gastronomy and agriculture sustainability, and helps in the development of local entrepreneurship in rural areas. The European Union has introduced provisions for the protection of traditional and regional food that can be used to create a variety of tourist products. Currently, tourists are looking for unique local products. More and more people travel because of culinary motifs, and local products, dishes and local processors can become an attraction in these places. This paper presents the idea of ‘The Best Pork of Wielkopolska’ culinary trail, which is based on a local product from Wielkopolska, in Poland—the native breed of pig—the Złotnicka White pig. The rapid development of culinary tourism means that tourists are looking for offers in this area. There are many cooking-related products available in the tourism market, one of which is the culinary trail. Food becomes one of the advantages of places where tourism related to the culture of the region develops. Based on cultural heritage, a variety of tourist products can be created, e.g., culinary trails combining agriculture and food produced in this area with tourism.
Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study
Gniewko Niedbała (author) / Anna Jęczmyk (author) / Ryszard Steppa (author) / Jarosław Uglis (author)
2020
Article (Journal)
Electronic Resource
Unknown
Metadata by DOAJ is licensed under CC BY-SA 1.0
Coastal Tourist Interest in Value-Added, Aquaculture-Based, Culinary Tourism Opportunities
| Taylor & Francis Verlag | 2017
Coastal Tourist Interest in Value-Added, Aquaculture-Based, Culinary Tourism Opportunities
| Online Contents | 2017
| TIBKAT | 2006
| Online Contents | 2004