Regional Gastronomy and the Preservation of Culinary Heritage

Abstract

AbstractGastronomy is one of the oldest forms of human service activity, defined as “the art of preparing and serving dishes based on professional culinary knowledge, as well as knowledge about products, their nutritional value, appropriate preparation of dishes, composing of meals, culinary traditions as well as habits and customs related to food” (Makała 2015). Regional gastronomy deserves special attention. The specificity of local cuisine, traditional products from a given region, as well as culinary events are important components of the tourist “package”, increasing the uniqueness of the experience and the extraordinary character of the place (Stasiak 2007). Appreciating the role and importance of regional cuisine as an extremely important element of cultural heritage, traditional foods and meals products have been specially protected in the European Union. They can fall into one of many categories, e.g., protected designation of origin, protected geographical indication, or a traditional specialty that is guaranteed as such. Moreover, in Poland (besides Registers of the European Union) products with quality or unique properties resulting from the use of traditional production methods can be found on the list of traditional products (Stasiak 2007); Internet source no. 1). Region-specific dishes, prepared and served in a special way, offered in facilities with unique local architecture and interior climate are undoubtedly a tourist attraction, and the more so, the more the cultural values of the area are expressed (Wieczorkowski et al. 2011). This is to emphasize that Polish cuisine has a real abundance of flavors which have been developed over centuries. Polish dishes can be both prestigious and full of surprising taste experiences (Purzycka 2018). Małopolska is one of the regions of Poland that meets the requirements described above. Undoubtedly, it is one of the areas in our country with a unique wealth of local gastronomic “treasures”; many places therein are associated with such gastronomic “calling cards”. Often, the headliner of various tourist offers is eating a meal in one of the regional restaurants, trying local specialties, as well as learning about local culinary customs. In addition, there are also fairs, demonstrations of the process of traditional products, and other types of culinary events. Many habits and traditional regional products and dishes are associated with regional cuisine, which was affected by such factors as the availability of natural resources, the possibility of farming and animal husbandry, historical events, the pace of economic development of the region, local traditions, customs and religious ceremonies or various types of rituals related to the preparation and consumption of meals. Regional products owe their special character primarily to the methods of production for which the region is famous for, the ingredients used for production and environmental factors that often have a major impact on the quality of local products (Berndt-Kostrzewska 2001). The chapter includes some culinary history as well as information concerned with traditional Polish products and dishes, especially these from the Małopolska region that are the most popular among visitors, as well as those that are only remembered by the oldest residents. This article is without a doubt worded as part of a journey meant to evoke tasty possibilities while following culinary heritage.KeywordsRegional gastronomyLocal cuisineCulinary heritageTraditional productsDishesMałopolska