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GEOGRAPHYANDTOURISM,Vol.8,No.1(2020),7-17,Semi-AnnualJournal
eISSN2449-9706,ISSN2353-4524,DOI:10.36122/GAT20200801
©CopyrightbyKazimierzWielkiUniversityPress,2020.AllRightsReserved.http://geography.and.tourism.ukw.edu.pl
NadiiaAndrashchuk1,KarolinaBuczkowska-Gołąbek1a
1PoznańUniversityofPhysicalEducation,FacultyofSportsSciences,DepartmentofTourismandRecreation
ORCID:ahttps://orcid.org/0000-0001-8159-4215
correspondingauthor:KarolinaBuczkowska-Gołąbek,email:turystykakulturowa@interia.pl
CulinarytourismintheHutsulshchyna
region–analysisofthecurrentofer
Abstract:TeaimofthispaperistopresenttheculinaryoferofHutsulshchynaagainstthebackgroundoftheregion’s
cultureandinthecontextofthedevelopmentofculinarytourism.Tepaperconstitutesanoverviewarticle.Teresearch
methodsusedintheworkincludetheanalysisofliteratureandwebsources,fieldinterviewandadiagnosticsurvey
usingquestionnairetechnique(conductedamong140touristswhovisitedtheregionbefore).Teresearchresultsand
theanalysisrevealedthatrichcuisineandculinaryheritageofHutsulshchynahavegreatpotentialforthedevelopment
ofculinarytourismandareveryinterestingfortourists,albeitnotenoughpromotedorsufcientlyorganized(although
someinterestingprojectshavebeenfounded).Tefinalconclusionofthepaperisthatitisnecessarytocontinuecooper-
ationandlocalpartnership,takeupnewinitiatives,aswellasconductfurtherscientificresearch.
Keywords:culinary/foodtourism,touristofer,Hutsulshchyna
1.Introduction
Hutsulshchyna-aregionlocatedintheEast-
ernCarpathiansinUkraineandRomania-Is
culturallyveryrich.Forthisreason,inrecent
yearsmoreandmoreofenthispotentialhas
beenrecognizedandusedforthedevelopment
oftheregionviathecreationoftouristprod-
ucts.Oneofthenewendeavoursistheattempt
todevelopculinarytourismasanewtrendin
tourism.Teresultoftheseactivitiesisthecre-
ationofculinaryroutes,aswellasnewfestivals
relatedtocookingandbreweries.Nevertheless,
duetothefactthatculinarytourisminthearea
isstillunderdeveloped,publishedinformation
onthesubjectthatiscurrentlyavailableisvery
limited.
Teaimandtaskoftheauthorsofthework
isthereforetopresenttheculinarypotentialof
Hutsulshchynaagainstthebackgroundofthe
region’scultureandinthecontextofthedevel-
opmentofculinarytourism.
Bearinginmindtheuniversalityoftheculi-
narytourismconceptpairedwithreadilyavail-
ableandrichliteratureonthetopic,theauthors
refrainfromindulginginthetheoreticalpresen-
tationoftheissue.Tearticlefollowsthedefi-
nitionformulatedbytheAmericanresearcher,
LucyLongin1998(Long,2010).According
toher,culinarytourismisutheintentional,
exploratoryparticipationinthefoodwaysofan
other”
.Suchparticipationinfoodwaysuimplies
thefullspectrumofactivitiessurrounding
food.Teterm‘foodways’suggeststhatfoodis
anetworkofactivitiesandsystems-physical,
social(communicative),cultural,economic,
spiritual,andaesthetic”(Long,2010).
2.ResearchMethods
Teresearchmethodsusedinthework
involvetheanalysisofliteratureandInternet
sources(mainlythelatter,duetothetopicof
thestudysubject),andthescientificdiagno-
