Wykorzystanie potencjału kuchni regionalnych i żywności tradycyjnej w rozwoju regionalnym
Utilizing the Potential of Regional and Traditional Foods in Regional Development

Summary/Abstract: The aim of the study presented in this paper was to obtain information from different groups of respondents on the impact of regional cuisine on regional development. The article discusses the results of the survey conducted among the inhabitants of individual regions on the relationship between regional culinary heritage and the development of the region they inhabit. The article also includes the analysis of the tourist attractions of the region targeted at tourist information centers, which aimed at assessing the percentage of inquiries about regional cuisine (inquiries about traditional products, their production and purchase locations, regional restaurants, culinary trails, workshops, shows culinary festivals, etc. The use of regional and traditional products to promote the regions and increase their attractiveness is a very good and interesting concept.

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