Culinary tourism as a way to use the potential of rural areas: the case of Swietokrzyskie Province
2019
Balinska, A., Warsaw Univ. of Life Sciences (Poland). Faculty of Economic Sciences | Zawadka, J., Warsaw Univ. of Life Sciences (Poland). Faculty of Economic Sciences
The aim of the article is to show culinary tourism as a way to use the potential of rural areas and agriculture. The study investigates the following research problems: What factors determine the choice of regional products by consumers? Why people decide to participate in culinary events? Which food products are identified by respondents as originating from the Swietokrzyskie Province? The study involved a desk research method and a method of a diagnostic survey conducted in the form of an online questionnaire. The empirical research was carried out in the first quarter of 2018 on a non-random sample of 322 persons. The research shows that food and traditional products of Swietokrzyskie Province are highly rated by the respondents. They are happy to participate in culinary events, which are not only a place to sell food, but also serve as a tool for cultural education and promotion of the entire region.
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