Portal de Periódicos da CAPES

ASSESSMENT OF THE KNOWLEDGE OF KUJAWY REGIONAL DISHES

2012; De Gruyter; Volume: 27; Issue: 1 Linguagem: Inglês

2083-456X

J A Spiel, E Ryczek-Boniecka, J Borowski,

Health, Work, and Social Studies in Poland

This study analysed the level of knowledge of regional dishes among the residents and restaurant owners in Kujawy. This objective was realized through questionnaire surveys conducted from October till December 2010. Two questionnaires were used, with closed alternative and open-ended questions covering the concepts of traditional and regional products, the availability and range of these products on the market and the factors influencing food shopping motives. Although 43% of respondents could distinguish between traditional and regional products, respondents considered that regional dishes were still little-known and, above all, not available. There is a lack of promotion and advertising in the region. Local restaurants also have limited menus of particular Kujawy dishes. The most popular were: zurek kujawski, czernina, ryba po kujawsku, szynka z kością, kuleśniak, polewka kujawska and pierogi.