The topic of reflection undertaken herein are public
events having an evident culinary character. In the first part of her essay, the
author proposes a typology of culinary events, with special focus on those
events which appear in the public space the most often. Their number and
considerable complexity are associated with the target participant group, the
current patterns of consumption, gastronomic styles, and finally with functions
which have been ascribed to those events. In the second part, she discusses
selected culinary events organised in the Silesian voivodeship which have
characteristic dishes (e.g. wodzionka,
moczka, kołocz) associated with the local cuisine as their Leitmotif. These
events are usually in the form of open-air festivals with contests for the
best-prepared dish as their regular feature.
