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KILKA ASPEKTÓW TURYSTYKI KULINARNEJW TROPIKALNEJ OCEANII

replaced by the imported spices and condiments that seriously changed the taste of food; the usage of canned food, convenience food (e.g. dried soups) and both imported and madę of local products (fish, for example) frozen food became popular; the consumption of bread, rolls, and animal fat - especially butter - increased.

The changes caused by the influx of foreigners and the opening of the islands to the world madę a lot of traditional dishes forgotten or prepared only on the occasion of local holidays.

In principle, the tourists visiting the tropical Pacific Islands have three alternatives of experiencing the local cuisine being the touristic “product”. The first one and also allowing for the closest contact with the Pacific savours are the specialised offers of participation in the ritual feast meals, which are besides organized exclusively for tourists. The second alternative are the meals offered during the whole day or several hours long tours around the island. The dinner served during such an excursion is prepared with the ingredients fished im a lagrem or ęicked on ths sllQtev md somstimes the ęrocęss itsęlf (the fishing or the picking of coconuts from the high palm trees) is an additional element of the programme. Finally, the third alternative, in principle limited to the larger and morę flooded by tourists islands, is a possibility of an individual exploration of the gastronomie services - some of them offer the traditional or slightly modified by the contact with other cultures dishes.

Key words: Oceania, J.S. Kubary, the culinary tourism