Abstract Objective The main objective of this study was to examine how culinary heritage is perceived and utilized in the context of tourism development in Poland and to identify factors influencing its economic and image potential. Methodology An online CAWI survey was conducted among two groups of respondents. The questionnaire comprised 28 closed and 4 open questions grouped into four thematic blocks: frequency and forms of participation in food-related tourism activities, evaluation of authenticity and quality of culinary offerings, motivational drivers (cognitive, hedonic, social), and perceived influence of culinary experiences on overall destination image. Findings Applying mixed methods (quantitative and qualitative) enabled a comprehensive view of how culinary heritage is perceived and used in Poland as a tourism and economic resource. The quantitative component captured the structure of participation in food tourism, the main motivations of tourists, and the assessments of the gastronomic offer. The qualitative component deepened our understanding of meanings, emotions, and narratives related to gastronomy – from the perspectives of both tourists and industry stakeholders. The results show that food tourism in Poland is in a phase of dynamic growth while a model of cooperation between the public, private, and social sectors is taking shape. Value Added The literature and practical examples indicate that skillful management of culinary heritage can bring measurable economic benefits. In regions where integrated strategies for promoting cuisine have been implemented (e.g., Italy, France, South Korea), one observes growth in gastronomy sector employment, increased export value of regional products, and greater tourist interest in local offerings. In Poland, this potential is only beginning to reveal itself, yet its impact is already visible in rural development, the revitalization of local markets, and rising interest in organic agriculture and regional culture. Recommendations To fully leverage the potential of culinary heritage, it is necessary to create a coherent national strategy for food tourism, strengthen cross-sector cooperation, introduce systemic protective measures to safeguard the authenticity of traditional products against excessive commercialization, and promote cuisine as an element of public diplomacy.
Piotr Dominik (2025) studied this question.