Titlebook: Gastronomy and Urban Space; Changes and Challeng Andrzej Kowalczyk,Marta Derek Book 2020 Springer Nature Switzerland AG 2020 Food Tourism.G

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Eating Establishments in Smaller Cities and Towns in Poland (on Selected Examples)his chapter seeks to explore, among other things, the popularity of ethnic cuisines, vegan and vegetarian food, and eating establishments in redeveloped buildings. It looks at the culinary landscape in some smaller Polish cities and towns and discusses the creation of culinary trails as a way to promote sightseeing in the city.

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New Gastronomic Hotspots in the Urban Space. Food Courts in Polandhe example of Warsaw, changes in the number of eating establishments in the biggest shopping centres are shown between 2001 and 2017. The chapter also considers the negative impact on restaurants and bars located outside malls, which lose business because consumers visit them less frequently.

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Challenges to Urban Gastronomy: Green and Blue Spacesrsaw’s central borough, the Breakfast Market, and the banks of the Vistula River. Fluctuating numbers of visitors, and accommodating the different needs of visitors, are only two of the most important challenges for the development of gastronomic services in green and blue urban spaces.

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Relations Between Gastronomy and the Cityal perspective. It begins by defining the role of gastronomy in the premodern period, i.e. before the industrial revolution, and identifies four of the largest concentrations of taverns, inns, pubs, etc. found in cities prior to the eighteenth century. It then explores gastronomy and urban space in

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Dimensions of Gastronomy in Contemporary Citiese. In the context of urban space the most important is its spatial dimension. This chapter focuses on the following issues: the importance of gastronomy in the economy and socio-demography of the city; urban planning; urban revitalisation and restructuring; and the use of gastronomy in territorial m

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