Food tourism as a tool for intergenerational transfer of culinary traditions

Abstract

The presented study reveals the phenomenon of culinary collection as an element of a region’s tradition and culture. Learning about culinary traditions is possible via culinary tourism, which contributes to the popularisation of local cuisine and serves as a tool for education in this field. The culinary attractiveness of a region or a specific place is determined by the richness and distinctiveness of its cuisine and the degree in which it is faithful to its roots. In addition, culinary tourism not only provides a sensory experience, but also contributes to social and economic development. In the list of results, it is difficult to overestimate the role of culinary tourism in conveying cultural traditions as well as learning and maintaining the culinary heritage in its various forms. Today, besides the alternative methods of globalised gastronomy and experience, the skill of creating tradition as a resource of cultural memory is also gaining popularity. Traditions implemented in the parents’ home often reoccur in the children’s homes, and known flavours evoke positive emotions and precious memories. Traditional cooking, which requires time and dedication, is part of the modern “slow food” trend. The time and diligence needed to prepare a set of dishes are a rarity in the modern world. At the same time, it seems that the common table symbolising harmony, unity and continuity of inheritance is so indispensable that it needs to be integrated into our modern life.