Abstrakt:
Culinary tourism is the subset of Cultural tourism. Culinary
tourism (food tourism) is experiencing the food of the country, region
or area, and is now considered a vital component of the tourism
experience. Dining out is common among tourists and “food is
believed to rank alongside climate, accommodation, and scenery” in
importance to tourists. World Food Travel Association defined culinary
tourism as “The pursuit and enjoyment of unique and memorable food and drink experiences, both far and near.” Food tourism
is usually linked with other subsets of cultural tourism e.g. heritage
tourism. According to Lucy M. Long (2004) ‘culinary tourism is
about food as a subject and medium, destination and vehicle for
tourism. It is about individuals exploring foods new to them as well
as using food to explore new cultures and ways of being. […] Finally,
it is about the experiencing of food in a mode that is out of the
ordinary, that steps outside the normal routine to notice difference
and the power of food to represent and negotiate that difference’.
Culinary experience is inevitable part of any journey, for pleasure
or for business. However only small number of tourists seeks
for real local food. It is not so easy to find it in tourism destinations,
where restaurants are tourist-oriented. You need to go off beaten
sightseeing track, make some internet researches before or have a local
friend or colleague, who will help to discover authentic tastes in
places oriented for locals.
