Perspektywy wykorzystania żywności etnicznej w gastronomii
Perspectives of an implementation of etnic food into gastronomy

Summary/Abstract: The presented research has been aimed to determine the perspectives of implementation of etnic food in gastronomy. It was shown that knowledge of this food in investigated population (1002 consumers) was low, and positive attitudes were expressed mainly by young consumers. Only 1/3 of respondents declared the possibility to take etnic food in future. Following the obtained results it seems reasonable to take intensive efforts promoting this sort of food.

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