Wykorzystanie regionalnych tradycji kulinarnych we współczesnej gastronomii Lubelszczyzny

Abstract

The paper discusses the influence of culinary traditions in contemporary Poland, taking into account the complexity of this issue. Apart from the above, various factors moulding culinary traditions of a region have been considered. The agrarian-breeding economy, natural resources of geographical environment, tastes and traditional dietary habits of inhabitants of the region should be taken into consideration. The influence of culinary traditions of neighbouring regions, affluence of the local community and also its religion are of some significance as well. The research was carried out in Janów, Biłgoraj and Włodawa regions in Lublin Province. The aim of the research was to establish the image of indigenous regional cuisine with dominating dishes of flour and groats, supplemented with milk and vegetables. Meat is rare in traditional diet of local residents. Among representative delicacies of the region one may find boiled dumplings stuffed with cabbage, fried pies, a type of gelatine dessert made of buckwheat groats, a kind of local bread (korowaj) and soup made of lettuce. The paper also characterizes the catering base of the examined region. It has been found that the majority of catering outlets are to be found in Włodawa region. These are mainly bars belonging to outlets of food type, and cafés belonging to supplementary outlets. As to additional activity, only a slight interest of their owners has been observed. The range of the use of traditional cuisine of examined regions has been proven to be limited and possible directions of its contribution to the development of local catering have been pointed out.