“Intercultural culinary tourism of generations” – a nationwide scientific conference at the Vistula School of Hospitality.

The Vistula School of Hospitality (formerly the Warsaw School of Tourism and Hospitality Management), University of Social Sciences and Instytut Wiedzy i Umiejętności invite you to participate in a conference devoted to culinary tourism and culinary traditional products “Intercultural culinary tourism of generations”.

 

We invite representatives of the international scientific community from centers interested in the subject of culinary tourism to take part in the conference and undertake research in this area.

The conference is addressed to:

  • representatives of science, researchers, didactics, students;
  • employees in the tourism sector;
  • representatives of local self-governments;
  • representatives of regional tourist organizations, associations, travel agencies, organizers and animators of tourist events;
  • producers and distributors of traditional food;
  • administrators of hotel, agritourism and catering faciclities;
  • people interested in local development, creating and using local tourist brands and shaping the canon of Polish cuisine.

Plenary sessions will be accompanied by workshops, demonstrations and tastings.

The conference program also includes a trip to a place chosen by the organizers associated with the culinary tourist product.

Previous conference editions concerned the following topics:

  • Cookery in shaping a tourist product. Theory and practice.
  • Cookery – a showcase of tourist regions.
  • A place of traditional food in culture, tourism and dietetics.
  • Culinary trails as an element of tourist attractiveness of the region.
  • Traditional culinary products as an element of the tourist attractiveness of Mazovia.
  • The conference is aimed at presenting the research results, analysis and estimation of opportunities and threats to the development of culinary tourism in the 21st century.

    The discussion during the conference is to focus on the needs of tourists, the supply of tourist offers, ways of preparing a culinary product, marketing activities and product management methods.

    The organizers want to emphasize the international character of culinary tourism in accordance with the thesis: “think globally, act locally”. Culinary tourism is and should be an attraction for tourists visiting a specific destination. Their interest is beneficial to local communities and the development of regions.
    Culinary tourism is also a tool for promoting specific places and a factor that sustains a living tradition.
    The right attitude of the modern tourist and people inhabiting potentially attractive tourist destinations are a condition for its development.

    Therefore, research interests besides concentrating on those two groups involved in the development of culinary tourism, will also focus on individual generational groups characterized by widely differing priorities. It becomes indispensable, both from the point of view of science and practice, to define the profile of contemporary culinary tourists as well as their priorities; how much the culinary heritage is worth knowing for them; what are their needs and what is the perception of a culinary tourist product.

  • The conference will host a special guest, Lucy M. Long, PhD, a culinary culture researcher, professor at the Ohio State University, member of the Smithsonian Institute (the largest museum complex and research institution in the world), involved in building bridges and fostering synergies between science and the public sector in the field of cookery. Lucy M. Long is the author of many journalistic and popularizing  programs and books, in which she shows the multidisciplinary character of culinary traditions and culinary culture, as well as cultural and cognitive potential, which leads to the deepening of connections between various aspects of food sciences, tourism and ethnography.

    Lucy Foto

  • The following topics will be discussed during the conference:

    • Theory of culinary tourism.
    • Generational and intercultural transfer in culinary tourism, tradition sharing.
    • Use of new technologies and modern possibilities to maintain tradition and transfer knowledge between generations.
    • Activities of the Polish Culinary Tourism Association.
    • Activities of the World Food Travel Association.
    • Blogs promoting culinary tourism.
    • Canon of Polish cuisine shaped by generations – traditional and regional products.
    • Perception of Polish cuisine in the world.
    • Interest in the culinary traditions of different generations representatives.
    • Recipient, who is a culinary tourist?
    • Today’s and target model of culinary tourism.
    • Cooperation in creating an offer for culinary tourists.
    • Culinary tourism with the eye of a marketer – local brands, culinary tourist products, promotion methods, brand building, creating the image of tourist attractiveness in the field of culinary tradition, activities supporting the creation and development of territorial tourist brands.
    • Culinary tourism in regional development, good practices in Poland and in the world.
    • Building a regional offer for representatives of different generations in the field of the tourist culinary product.
    • Culinary tourism in practice.
    • Live culinary museums – the Gingerbread Museum in Toruń, the Vodka Museum.
    • Diversified offers for different generations of recipients.
    • The development of Polish winemaking in the service of enotourism.
  • You are welcome
    May 23-24, 2019.

    CONTACT:
    Piotr Dominik, BEng PhD, chairman of the Organizing Committee
    p.dominik@vistula.edu.pl

Apply online

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