Culinary Tourism in Poland: Gender Differences in Preferences, Motivations and Barriers to Participation

Abstract

The aim: The study aims to identify gender differences in preferences, motivations, and barriers related to participation in culinary tourism in Poland. Methods: A diagnostic survey was conducted among 1600 adults, and the collected data were analyzed using discriminant analysis to determine the extent to which gender differentiates attitudes toward culinary experiences. Results: The findings indicate that women present a broader and more experiential approach to culinary tourism, showing a stronger interest in festivals, workshops, and culinary trails, while men focus primarily on tastings. Motivational differences reveal that women value healthy and organic food, whereas men are driven more by entertainment and the desire to try new flavors. Women also report greater sensitivity to economic, time, and information barriers, while men more often indicate socio-psychological and organizational obstacles. Conclusions: Culinary tourism organizers should differentiate their offerings based on the gender of participants. For women, it is worth emphasizing a broader range of experience; for men, on the other hand, it is worth focusing on the attractiveness of the tastings themselves.

1. Introduction

Culinary tourism has become one of the fastest-growing segments of the tourism market, offering visitors opportunities to experience local food, explore culinary heritage, and participate in gastronomic events and workshops [1]. It also supports social interaction, cultural engagement, and the preservation of intangible heritage [2]. In Poland, culinary tourism is gaining importance due to the growing value placed on authentic food experiences and the increasing demand for regionally focused gastronomic products [3].

Despite the dynamic development of this tourism niche, in the Polish context relatively little attention has been given to the sociocultural determinants that shape participation, particularly gender. International research shows that men and women may interpret culinary experiences differently, placing varied emphasis on health, pleasure, culture, or social interaction [4]. However, systematic gender-based analyses in the field of culinary tourism in Poland remain scarce, creating a clear research gap.

This study contributes to the literature not only by addressing a gap in Polish research, but also by offering a multidimensional gender-based analytical framework integrating preferences, motivations, experiences and barriers—an approach that has not been jointly applied in previous studies. The combination of sociological gender theories with empirical LDA modeling further allows for identifying the most powerful discriminatory factors, which has not been systematically examined in the Polish context. The study extends existing gender frameworks by demonstrating how their mechanisms operate within the sociocultural context of contemporary Poland, where culinary practices carry meanings linked to regional identity, post-transition social roles and changing forms of leisure consumption. This contextualization provides insights that go beyond a simple replication of international findings.

The aim of this study was to determine how gender differentiates preferences, motivations, and barriers to participation in culinary tourism in Poland. The analyses aimed to identify significant differences in the perception of culinary tourism by women and men, as well as to identify practical implications for culinary event organizers. This study offers a unique contribution by applying a four-dimensional gender framework combined with discriminant analysis to identify the factors with the strongest differentiating power.

The remainder of this paper is organized as follows. Section 2 reviews the theoretical background and prior research on culinary tourism and gender differences. Section 3 describes the research methodology and data analysis. Section 4 presents the main results, which are discussed in Section 5. Section 6 concludes with implications for practice, policy, and future research.

2. Literature Review

Culinary tourism is one of the fastest-growing tourism segments, attracting visitors seeking authentic food experiences and participation in culinary events [1]. This type of tourism enables exploration of regional cuisine while supporting social interaction and local cultural heritage [2,5]. The literature shows that culinary experiences function both as tourism products and as elements shaping place identity [6]. Polish studies highlight the importance of networking, local food heritage promotion, and better integration of agri-food products with tourism [3].

Polish studies show that tourists seek authentic and memorable experiences, creating opportunities to develop offers based on culinary heritage. Researchers also note barriers such as fragmented offers, limited coordination, and insufficient promotion of culinary trails and regional products [7,8,9].

Culinary tourism also fits into the broader trend of tourists seeking authentic cultural experiences that allow not only the consumption of local dishes, but also participating in food production and preparation processes, meetings with producers, and learning about the history of the region through flavors. As noted by Matalas et al. (2023), gastronomy is becoming not only an element accompanying travel, but also a motive in its own right, and its importance is steadily growing in cultural and experiential tourism [6]. Similar conclusions can be drawn from the research by Lazaridis et al. (2021), which indicates that culinary heritage can be an important factor in the development of rural areas and strengthening local identity [4]. Polish literature, on the other hand, emphasizes the need to include regional cuisine in the destination promotion strategy and build the country’s image as an attractive place for tourists seeking culinary experiences [10,11,12].

Given the dynamic development of culinary tourism, the analysis of sociocultural determinants shaping participation in this type of activity is particularly important. Gender is one of the key differentiating categories, as confirmed by research in both the sociology of food and cultural tourism. Men and women approach food-related tourist experiences differently; they perceive its health, aesthetic, and social values in distinct ways [13,14]. The role of gender in nutritional behaviors and consumer choices in the context of tourism is increasingly being researched worldwide [4], but in Poland this issue has not been widely analyzed, even though that differences in motivations may be significant, especially in the context of diverse social roles, consumption patterns, and expectations regarding travel [15,16]. Research on barriers to participation is even rarer. Cohen and Avieli (2004) note that constraints can be economic, temporal, and sociocultural in nature, and their significance may vary depending on the characteristics of tourists [13]. At the same time, recent literature also discusses barriers—both on the consumer side (e.g., lack of information, perceived costs, health concerns) and on the industry side (e.g., organizational barriers, gender inequalities in catering professions)—which affect the availability and attractiveness of culinary offers [17,18,19].

Studying gender differences in culinary tourism is an important step towards better understanding the mechanisms of participation and designing more inclusive tourism offerings. There remains a research gap concerning systematic comparisons of preferences, motivations, and barriers to participation in culinary tourism, taking into account the gender divide in Poland. Available studies often focus on either describing the offer and destination development strategies, or on individual case studies, e.g., experiences in specific cities or regions [11,20,21,22], and rarely undertake comprehensive comparative analyses from a gender perspective. This article aims to fill this gap.

The reviewed literature clearly indicates that gender is an important determinant of participation in culinary tourism, influencing not only the choice of activities but also underlying motivations, expected experiences, and perceived participation barriers [13,20,21,22,23]. However, existing studies—particularly in the Polish context—tend to analyze these dimensions separately, and comprehensive, multidimensional gender-based comparisons remain limited.

Previous research suggests that women are more inclined toward experiential, social, and educational forms of culinary tourism, such as workshops, festivals, and culinary trails, whereas men more often emphasize tastings and entertainment-oriented formats [20,21]. Based on these findings, the following hypothesis is proposed:

H1: 

Women and men differ significantly in their preferences for specific forms of participation in culinary tourism.

The literature also points to gender-based differences in motivational patterns. Women are more likely to associate culinary tourism with health, quality, and cultural learning, while men tend to emphasize novelty, entertainment, and sensory stimulation [21,22,24]. Therefore, it is hypothesized that:

H2: 

Women and men show significantly different motivations for engaging in culinary tourism.

Studies on food-related tourist experiences further indicate that gender may shape preferences for the nature of culinary experiences, including attitudes toward traditional authenticity and modern reinterpretations of cuisine [25]. Accordingly, the following hypothesis is formulated:

H3: 

Women and men differ significantly in their preferred types of culinary experiences, including traditional and modern reinterpretations.

Finally, prior research highlights that perceived barriers to participation in culinary tourism—such as economic constraints, lack of time or information, and socio-psychological or organizational obstacles—may vary depending on gender [13,26,27,28]. This leads to the final hypothesis:

H4: 

Women and men differ significantly in the perceived barriers to participation in culinary tourism.

3. Materials and Methods

3.1. Data Collection

The empirical analysis was designed to test the research hypotheses formulated on the basis of the literature review and to examine gender-based differences across preferences, motivations, experiences, and participation barriers in culinary tourism.

The study was conducted using a diagnostic survey method. The questionnaire was developed by the authors based on a review of prior theoretical and empirical research on culinary tourism, tourist motivations, and participation barriers [28,29,30,31,32,33]. The items were formulated to reflect key behavioral aspects identified in the literature and adjusted to the socio-cultural context of Poland.

The instrument was not intended to serve as a single psychometric scale, as the analyzed variables capture independent behavioral dimensions rather than one latent construct. Therefore, exploratory factor analysis (EFA) was not conducted. Instead, the questionnaire’s content validity was verified by three experts in culinary tourism and consumer behavior, who assessed the clarity, relevance, and alignment of the items with the study objectives before the survey was conducted, who confirmed that the items were relevant, comprehensive, and theoretically grounded.

The selection of the analyzed variables was based on theoretical and substantive considerations, reflecting the conceptual framework of the study rather than post hoc statistical testing. The questionnaire was pilot-tested among 30 respondents to assess clarity and comprehension, and minor adjustments to wording were made prior to final data collection.

Eventually, the questionnaire consisting of 15 questions. The present article, however, analyzed only four groups of items directly related to the research objective—namely, (1) forms of participation, (2) motivations, (3) barriers to participation, and (4) basic socio-demographic characteristics of respondents. The remaining items referred to general tourist behaviors and contextual information that are presented in a separate study and therefore were not included in this analysis. The full version of the questionnaire used in the study is provided in Supplementary Materials.

A five-point Likert scale was used to measure attitudes (where 1 = low importance and 5 = high importance). To ensure the quality of the research instrument, both reliability and content validity were assessed. The reliability of the questionnaire was verified using Cronbach’s α coefficient, calculated separately for the sets of items describing preferences, motivations, and barriers. The obtained values were below 0.30, which was expected since the variables capture distinct behavioral dimensions rather than a single latent construct. Therefore, each item was analyzed individually rather than as a composite index.

The study was conducted from August 2024 to August 2025 throughout Poland among adult tourists. A stratified sampling method was used to ensure that the structure of the sample reflected key demographic characteristics of the Polish population. Stratification was operationalized by dividing the target population into strata based on gender and age groups according to national demographic statistics published by Statistics Poland (GUS). Within each stratum, participants were recruited proportionally to their actual share in the national population.

In total, 1600 adults participated in the study, of whom 49.44% were women and 50.56% were men. The age structure of the sample was as follows: 19.69% were aged 18–24, 25.44% were 25–34, 19.44% were 35–44, 15.87% were 45–55, and 19.56% were over 55. Regarding educational attainment, 58.99% had higher education, 30.63% secondary education, and 10.38% vocational education.

To enhance representativeness, participants were recruited from all 16 Polish voivodeships, with the following distribution (in %): Lower Silesian 7.68; Kuyavian-Pomeranian 5.44; Lublin 5.60; Lubusz 2.67; Łódź 6.58; Lesser Poland 8.63; Masovian 13.87; Opole 2.57; Subcarpathian 5.50; Podlaskie 3.06; Pomeranian 5.89; Silesian 12.02; Świętokrzyskie 3.26; Warmian-Masurian 3.81; Greater Poland 8.92; West Pomerania 4.49. This distribution closely mirrors the regional population structure of Poland.

Additionally, the urban–rural structure of the sample reflects national proportions: 61.12% of respondents lived in urban areas, and 38.88% lived in rural areas. This multi-layered sampling procedure ensured a diverse and demographically balanced sample, substantially increasing the robustness and external validity of the study findings.

People taking part in the study were not limited in time and before completing the survey, they were informed about the purpose of the study and assured of the anonymity of their data.

3.2. Data Analysis

Each of the four hypothesized dimensions was analyzed separately using linear discriminant analysis to identify variables that best differentiate gender groups according to the formula [34]:

$$D_{kj}={\beta }_0+{\beta }_1{x}_{1kj}+\cdots +{\beta }_p{x}_{pkj}$$

where:

p—number of discriminant variables;

$\beta$—discriminant function coefficient;

D_kj—canonical value of the discriminant function for the k-th case in the j-th group;

k = 1, …, n;

j = 1, …, g;

x_kj—value of the i-th discriminant variable for the k- th case in the j- th group.

The analysis was performed using Statistica 13.3 software with the enter method (all variables entered simultaneously). The main objective of using discriminant analysis was to predict case classifications. In the study, classification functions employed were determined for each segment of tourists. Each case was classified into the group with the highest classification value [35]. Differences and relationships were considered statistically significant at the level of p < 0.05.

Although LDA is a classical technique, its application here is methodologically justified, as it enables direct identification of variables with the strongest discriminatory power—something that cannot be achieved through simpler comparisons or correlation-based methods.

The significance of the discriminant model was assessed using Wilks’ Lambda (λ), which measures the proportion of total variance in the discriminant scores not explained by group differences. Values of λ range from 0 to 1, where lower values indicate stronger discrimination between groups. The associated F-test determines whether the discriminant function significantly differentiates the predefined groups (p < 0.05). This statistic was used to verify the overall model fit and the significance of individual predictors.

Before performing the discriminant analysis, the normality of the data was checked using the Shapiro–Wilk test and visual inspection of histograms and Q–Q plots. As expected for ordinal data measured on a five-point Likert scale, the distributions showed minor deviations from normality. However, given the large and balanced sample size (n ≈ 1600), discriminant analysis is considered robust to such violations [28,29].

The assumption of homogeneity of covariance matrices was confirmed by Box’s M test (p > 0.05), which supported the equality of group covariance matrices.

Supplementary tests were performed to verify whether demographic variables (age, education level, place of residence) differentiated the analyzed constructs (Supplementary Materials). No statistically significant effects were found, confirming that gender was the only variable showing significant discriminatory power.

LDA was selected due to its interpretability and effectiveness in identifying linear combinations of predictors that discriminate between predefined groups. The method is particularly suitable for exploring behavioral segmentation in social sciences. Its main advantages include robustness for moderate deviations from normality and the ability to classify new cases based on existing data. The limitations involved sensitivity to multicollinearity and unequal group sizes, both of which were checked before analysis (tolerance > 0.5; group sizes balanced).

During data compilation, cases with missing or inconsistent responses (<2%) were excluded from the final analysis to ensure data integrity. No significant outliers were detected after standardization of the variables.

4. Results

Table 1. Preferred forms of participation in culinary tourism in Poland.

Factors	Model of Discriminant Analysis: Wilks’s λ: 0.808; F(5,159) = 75.872; p < 0.001					Classification Functions
	Wilks’s λ	F	p	Tolerance	Structure Coefficient (r)	Women 49.437	Men 50.563
Tastings of local products *	0.845	73.104	<0.001	0.993	0.479	1.657	2.009
Participation in culinary festivals *	0.879	139.964	<0.001	0.989	−0.652	2.021	1.540
Culinary workshops *	0.840	63.476	<0.001	0.994	−0.448	1.971	1.654
Visits to agritourism farms	0.808	0.005	0.945	0.995	0.004	1.521	1.519
Culinary trails *	0.837	57.842	<0.001	0.990	−0.429	1.813	1.505
Constant						−16.559	−14.044

* Level of significant difference at p < 0.050. Source: Own study based on the research.

presents the results of the discriminant analysis aimed at identifying the forms of participation in culinary tourism that differentiate women and men. The overall discriminant model was statistically significant (Wilks’s λ = 0.808; F(5,159) = 75.872; p < 0.001), confirming the existence of gender-based differences in the analyzed variables.

The interpretation was based on the structure coefficients (r), representing correlations between each predictor and the discriminant function. Variables with higher absolute correlation values contribute more strongly to the discrimination between the two gender groups.

The results showed that participation in culinary festivals (r = −0.652), culinary workshops (r = −0.448), and culinary trails (r = −0.429) most strongly differentiates women and men. The negative correlation values indicate that these forms are more characteristic of female respondents (coded as 1). Similarly, tastings of local products (r = 0.479) show a positive correlation with the discriminant function, suggesting a slightly higher participation rate among male respondents.

The variable visits to agritourism farms (r = 0.004; p = 0.945) did not significantly differentiate gender groups, indicating that both women and men engage in this form of tourism with similar frequency.

Overall, the discriminant function explained a moderate proportion of between-group variance, confirming that gender plays an important, though not dominant, role in shaping preferences for culinary tourism participation. Women are more likely to engage in social and experiential activities (festivals, workshops, trails), whereas men tend to prefer individual sensory experiences, such as tastings of local products (Table 1).

Table 2. Motives for participating in culinary tourism.

Motivation	Model of Discriminant Analysis: Wilks’s λ: 0.926; F(6,159) = 21.343; p < 0.001					Classification Functions
	Wilks’s λ	F	p	Tolerance	Structure Coefficient (r)	Women 49.437	Men 50.563
Discovering authentic culinary traditions	0.926	0.269	0.604	0.999	−0.048	1.647	1.667
The opportunity to try new flavors and shapes *	0.944	32.095	<0.001	0.995	0.516	1.648	1.861
Contact with the local community	0.926	0.069	0.793	0.990	0.024	1.685	1.675
Experience the culture of the region	0.926	1.072	0.301	0.998	−0.905	1.447	1.485
Entertainment and leisure activities *	0.953	46.544	<0.001	0.999	0.618	1.629	1.886
Healthy, organic food *	0.949	40.424	<0.001	0.995	−0.578	1.885	1.650
Constant						−16.211	−17.094

* Level of significant difference at p < 0.050. Source: Own study based on the research.

presents the results of the discriminant analysis conducted to identify gender-based differences in motivations for participating in culinary tourism.

The overall model of discriminant analysis was statistically significant (Wilks’s λ = 0.926; F(6,159) = 21.343; p < 0.001), which indicates that gender differentiation exists within the analyzed motives. However, the high value of Wilks’s lambda (close to 1.0) shows that the discriminant function explains only a small proportion of total variance, meaning that the gender-related differences are statistically present but moderate in strength. The results showed that only three motives significantly contribute to differentiating women and men (p < 0.001): the opportunity to try new flavors and shapes (λ = 0.944; F = 32.095; r = 0.516); entertainment and leisure activities (λ = 0.953; F = 46.544; r = 0.618) and healthy, organic food (λ = 0.949; F = 40.424; r = −0.578). The positive structure coefficients for new flavors and entertainment indicate that these motives are more strongly associated with men, while the negative coefficient for healthy, organic food suggests that this motive is more typical of women (Table 2).

Table 3. Preferred types of experience by gender.

Types of Experiences	Model of Discriminant Analysis: Wilks’s λ: 0.784; F(3,160) = 147.000; p < 0.001					Classification Functions
	Wilks’s λ	F	p	Tolerance	Structure Coefficient (r)	Women 49.437	Men 50.563
Traditional, authentic dishes *	0.891	218.312	<0.001	0.997	−0.747	3.252	2.576
Innovative, modern interpretations of cuisine *	0.878	193.134	<0.001	0.996	−0.708	2.892	2.290
A combination of tradition and modernity	0.784	1.591	0.207	0.999	−0.068	1.513	1.463
Constant						−15.632	−10.751

* Level of significant difference at p < 0.050. Source: Own study based on the research.

presents the results of the discriminant analysis examining gender differences in the preferred types of culinary experiences.

The overall model was statistically significant (Wilks’s λ = 0.784; F(3,160) = 147.000; p < 0.001), indicating that gender significantly influences the type of culinary experience preferred by respondents. The relatively low overall lambda value (0.784) suggests a stronger discriminatory power of the model compared to previous analyses, meaning that gender explains a higher proportion of variance in this case.

Among the analyzed variables, two were statistically significant (p < 0.001): traditional, authentic dishes (λ = 0.891; F = 218.312; r = −0.747) and innovative, modern interpretations of cuisine (λ = 0.878; F = 193.134; r = −0.708).

Both variables displayed high discriminant loadings and negative structure coefficients (r), which indicates that these preferences are more characteristic of women (coded as 1). Female respondents expressed a stronger attachment to authentic, traditional dishes and to culinary creativity that reinterprets local traditions, suggesting that their culinary experience preferences integrate both heritage and innovation (Table 3).

Table 4. Barriers to participation in culinary tourism.

Barriers	Model of Discriminant Analysis: Wilks’s λ: 0.431; F(6,159) = 350.19; p < 0.001					Classification Functions
	Wilks’s λ	F	p	Tolerance	Structure Coefficient (r)	Women 49.437	Men 50.563
Economic and financial situation *	0.478	171,911	<0.001	0.998	−0.414	2.728	1.947
Lack of time *	0.477	169,938	<0.001	0.996	−0.412	2.946	2.135
Lack of information *	0.485	199,986	<0.001	0.995	−0.444	2.747	1.915
Socio-psychological *	0.469	137,896	<0.001	0.989	0.376	2.146	2.885
Organizational *	0.506	277,183	<0.001	0.625	0.646	1.485	2.720
Lack of health *	0.458	97,706	<0.001	0.626	−0.403	0.430	0.226
Constant						−25.041	−21.414

* Level of significant difference at p < 0.050. Source: Own study based on the research.

presents the results of the discriminant analysis concerning barriers to participation in culinary tourism by gender.

The overall model was statistically significant (Wilks’s λ = 0.784; F(3,160) = 147.000; p < 0.001), indicating that gender significantly influences the type of culinary experience preferred by respondents. The relatively low overall lambda value (0.784) suggests a stronger discriminatory power of the model compared to previous analyses, meaning that gender explains a higher proportion of variance in this case.

Among the analyzed variables, two were statistically significant (p < 0.001): Traditional, authentic dishes (λ = 0.891; F = 218.312; r = −0.747) and Innovative, modern interpretations of cuisine (λ = 0.878; F = 193.134; r = −0.708).

Both variables display high discriminant loadings and negative structure coefficients (r), which indicates that these preferences are more characteristic of women (coded as 1). Female respondents expressed a stronger attachment to authentic, traditional dishes and to culinary creativity that reinterprets local traditions, suggesting that their culinary experience preferences integrate both heritage and innovation (Table 4).

5. Discussion

In the literature, researchers emphasize the importance of demographic factors in shaping attitudes towards culinary tourism, but research in this area is still limited, especially in Poland [36,37,38]. Everett and Slocum (2013) [20] indicate that gender differences may influence the choice of preferred forms of participation, while Kivela and Crotts (2006) emphasize that women are more likely to treat culinary tourism as a way to learn about healthy and ecological eating practices, while men are more likely to perceive it as a form of entertainment and a search for new experiences [21]. The conducted research confirms that gender remains a relevant differentiating factor in culinary tourism. The observed differences reflect broader socio-cultural mechanisms shaping contemporary Polish society. While previous international studies [13,22,23] have generally emphasized that women are more health-oriented and socially oriented and men more instrumental or entertainment-driven, the present research provides a more nuanced perspective [6,39,40,41]. The results indicate that gender differences arise from socially constructed gender roles and cultural meanings of food and leisure. These results support H1, confirming that gender significantly differentiates preferences for culinary tourism formats.

Drawing on Gender Role Theory [42] and the concept of Doing Gender [43], these findings can be interpreted as outcomes of long-standing expectations regarding the social behavior of women and men in Polish culture. Traditionally, women in Poland have been associated with the domain of food preparation, nutrition care, and family health. This cultural framework promotes competencies and interests that translate into stronger engagement with health-oriented and socially interactive forms of culinary tourism—such as festivals, workshops, and regional product tastings. Men, by contrast, have been socialized toward achievement, autonomy, and leisure as a reward for work, which may explain their greater focus on economic and logistical barriers as well as on entertainment-driven motives identified in this study.

In terms of preferred forms of participation, the authors of the article noted that women more often choose culinary workshops, trails and festivals, while according to Everett and Slocum (2013), women treat culinary tourism as a way to expand knowledge and gain socio-cultural experiences [20]. Men, on the other hand, more often focus on tastings, which is reflected in the research by Kivela and Crotts (2006), who noted that men more often emphasize the role of pleasure and taste sensations [21]. From a sociological perspective, the results align with Bourdieu’s (1984) theory of distinction, which posits that consumption choices express social identity and symbolic capital [44]. In Poland, culinary tourism is increasingly a form of cultural distinction, particularly for women who merge traditional culinary knowledge with modern lifestyle aspirations. The growing participation of women in experiential and creative culinary activities (e.g., workshops, thematic trails) indicates a shift from passive consumption toward active cultural participation—a phenomenon less visible in earlier international studies. In this sense, the Polish case demonstrates a transformation of gendered consumption patterns, in which women assume more exploratory and experience-driven roles, while men remain more pragmatic and utilitarian in their approach to food and travel.

Furthermore, applying Warde’s (1997) concept of experiential consumption [45], culinary tourism in Poland can be seen as a medium through which individuals negotiate their identity, taste, and social belonging. The observed gender differences reflect not only personal preferences but also the symbolic value of food in Polish society, where culinary traditions remain a central component of national and regional identity. Women’s stronger identification with local and healthy food experiences may therefore represent an extension of their culturally reinforced caregiving and community-building roles, while men’s orientation toward entertainment and novelty corresponds with the masculine ideal of independence and exploration.

Importantly, this study contributes new insights that extend beyond the confirmation of existing patterns. The findings show that gender gaps in culinary tourism motivation are narrowing, particularly in hybrid categories that combine tradition with innovation—such as modern reinterpretations of Polish dishes. This suggests that cultural globalization and generational change are gradually reshaping Polish gender norms, leading to greater convergence in culinary behaviors. The combination of traditional and modern food experiences suggests a shift from fixed gender patterns toward more flexible, individualized consumption.

Comparative studies also show that women and men differ in their motivations for participating in culinary activities (e.g., the desire to learn about culture, seeking sensory experiences, health reasons), preferences for dining locations, and willingness to participate in workshops and tastings [2,9]. Studies conducted in European countries and in Poland have observed, among other things, that women more often declare a “cultural” motive and a greater interest in local cuisine as a cognitive element of travel [15,38,46,47,48]. The authors’ research confirms previous findings in the literature that women more often emphasize the importance of healthy and ecological food [24], while men place greater emphasis on entertainment and the opportunity to try new flavors [22]. These differences indicate that culinary tourism does not serve a uniform function for all participants, but is interpreted depending on individual needs and lifestyle. The findings confirm H2, showing distinct motivational patterns across gender groups.

Similar variations were also observed in terms of types of culinary experiences. Women, to a greater extent than men, value both traditional, authentic dishes and modern interpretations of cuisine. This is consistent with the findings of Richards (2012), who emphasizes that women are more open to hybrid forms of experiences combining elements of tradition and innovation [25]. Men show less interest in both dimensions, which may indicate a more pragmatic approach to culinary tourism. The results support H3, indicating meaningful gender differences in preferred culinary experiences.

Significant differences were also revealed regarding participation barriers. Women were more likely to point to economic, time, and information constraints, which is confirmed by the study by Cohen and Avieli (2004), who found these factors to be the main obstacles to participation in culinary tourism [13]. Men, on the other hand, were more likely to identify socio-psychological and organizational barriers, which may reflect their greater sensitivity to logistical issues and the need for comfort when participating in culinary events. Similar results were also obtained by Ghanem (2019) [26] and Türkmendağ, Karaman (2024) [27]. The strong discriminatory power observed in barriers confirms H4 and suggests that participation constraints are highly gendered.

The results of this study therefore fit into the broader literature pointing to the importance of demographic factors in shaping tourist behavior [49,50,51]. Gender differentiation demonstrates the need to segment the culinary tourism market and adapt the offer to the different expectations of women and men [52,53,54].

In summary, the discussion of results within the frameworks of gender socialization, cultural capital, and experiential consumption allows for a deeper theoretical understanding of the mechanisms underlying gendered behavior in culinary tourism. The study not only confirms earlier international observations but also provides a contextually specific contribution by demonstrating how gendered culinary preferences and barriers are reproduced and transformed within the Polish socio-cultural context, where food continues to function as a powerful marker of identity, heritage, and everyday social roles.

The study offers theoretical added value by showing how gendered culinary behaviors in Poland intersect with broader cultural transformations, thereby enriching cross-cultural applications of gender theory in tourism research.

Theoretical contribution: The study expands gender theory in tourism by showing how gendered behaviors in Poland interact with contemporary cultural transformations and local culinary identity. Methodological contribution: The application of LDA across four dimensions identifies the most powerful discriminators, offering an analytical perspective not used in Polish culinary tourism research. Practical contribution: The findings support evidence-based differentiation of tourism products targeted separately at women and men.

6. Conclusions

The results of this study confirm that gender plays an important role in shaping culinary tourism behavior, yet these differences should be interpreted not merely as individual preferences but as reflections of broader social and cultural mechanisms. By narrowing the analytical focus to four clearly defined dimensions, the study provides a precise, structured and culturally grounded insight into gendered culinary behavior in Poland.

Women tend to perceive culinary tourism as a space for personal development, learning, and health improvement, while men associate it primarily with pleasure, entertainment, and sensory experience. This demonstrates that culinary tourism serves multiple functions in contemporary society—it is not only a leisure activity but also a tool for cultural education, social integration, and the promotion of healthy lifestyles.

6.1. Practical Implications

From a practical perspective, the findings emphasize the need to design culinary tourism offers that are sensitive to gender-specific expectations and motivations. Experiences directed toward women should highlight educational and community-based components, such as cooking workshops, culinary trails, and visits to agritourism farms, which combine tasting with the discovery of local traditions. In contrast, experiences designed for men should emphasize entertainment and experiential dimensions—tastings, live cooking shows, and competitive culinary events that encourage interaction and immersion. Similar approaches can be observed in international best practices, such as “Culinary Trails” in Spain and Portugal, which integrate traditional recipes with contemporary presentation methods, or the “Farm-to-Table” model popular in Scandinavian countries, which combines gastronomy with sustainability, authenticity, and food education.

6.2. Policy and Social Implications

Beyond the practical implications for tourism organizers, the results have broader policy and social relevance. Culinary tourism can serve as a driver of local development, supporting rural entrepreneurship, strengthening regional identity, and enhancing community cohesion. Gender-sensitive planning in culinary tourism helps ensure that both women’s and men’s needs are represented in tourism strategies and that initiatives contribute to inclusive and sustainable growth. Such an approach aligns with EU and UN sustainable development frameworks that emphasize cultural heritage, equality, and responsible consumption as key pillars of local policy.

In conclusion, culinary tourism in Poland should be viewed not only as a leisure phenomenon but also as a cultural and social process that fosters local development, strengthens social ties, and promotes healthy, sustainable lifestyles. The insights gained from this study provide a basis for developing gender-inclusive culinary tourism strategies that integrate local communities with the tourism economy while preserving authenticity, enhancing well-being, and supporting the transition toward a more sustainable, culturally aware tourism sector.

This study highlights that integrating gender perspectives into culinary tourism development can significantly enhance both participation and community engagement. Local authorities and tourism stakeholders should consider designing culinary experiences that reflect social diversity and address different motivational patterns among women and men. Supporting female-led culinary enterprises, promoting educational and health-oriented food initiatives, and combining traditional and modern elements can strengthen local identity while contributing to inclusive regional growth. Implementing such gender-sensitive and culturally grounded strategies may transform culinary tourism into a sustainable policy tool for rural revitalization and cultural preservation.

7. Limitations and Future Research

Although the obtained results are consistent with the literature and statistically significant, it is worth pointing out several limitations:

• The survey method used—relying solely on respondents’ declarations—may be associated with the social approval effect and may not fully reflect the actual behavior of culinary tourism participants.
• Sampling—although stratified sampling was used, taking into account age and gender, the sample may not fully reflect the socio-economic diversity of the population, e.g., people from smaller towns or with a lower financial status.
• Generalization of results—the study was conducted only in Poland; therefore, its results may have limited applicability to other cultural contexts and culinary tourism markets.
• Although the present study focuses on identifying predictors differentiating women and men using linear discriminant analysis, future research could benefit from applying more advanced structural approaches, such as structural equation modeling (SEM) or causal path analysis. Such models would allow for testing mediating or moderating relationships between motivations, preferences, and barriers, offering deeper insights into the mechanisms shaping gender-based differences in culinary tourism.
• Although supplementary analyses showed no significant differences related to age, education level, or place of residence, future research should continue to include these demographic variables as covariates in multivariate models to further verify the stability of gender effects.