Although gastronomy is one of the oldest forms of human activity, a single, acknowledged definition does not exist. However to understand the crux of the gastronomy term two aspects are fundamental: the art of cooking and food service facilities (fig. 1). The starting point to analyze the possibilities of making use of gastronomy in tourist product creation was a hierarchy pyramid consisted of its seven basic categories (fig. 2, Kaczmarek, Stasiak, Włodarczyk 2005). Tourism product – service is a single nonmaterial activity (or theirs set, logically ordered combination) performed to fulfill needs of travelers (Kaczmarek, Stasiak, Włodarczyk 2008). Food service is not a service in its clear shape. It is formed with a complex of activities, consisted of dishes and drinks preparation, their and other trade products sale, together with consumption service, additionally often extended by cultural-entertainment and recreation service (Milewska, Prączko, Stasiak 2008). Food service is composed of two inseparable components: nonmaterial (meal preparation, sale and consumer service, relaxation, atmosphere in object, hospitality, kindness, the possibility of participation in the entertainment) and material (groceries, trade products, and also: architecture of the object, its surrounding: car park, garden, interior design, consumer and the back rooms fittings, menu, personnel uniform, etc.). Their proportions may vary according to the type and standard of the restaurant and also needs and expectations of the consumer. In marketing wording food service can be define as a combination of all benefits offered to consumer by gastronomy premises. Tourist product – thing is a material good that usually complements other tourist products or functions independently (Kaczmarek, Stasiak, Włodarczyk 2008). Some of the groceries can be a specific souvenir from the journey. They are treated as a peculiar proof of the visit in a particular place. They suppose to bring holiday memories, emotions and... tastes back. They can be a tasty souvenir for family and friends. To products mostly bought as a memento-gift items one can include: alcohol, sweets, spices, pork-butcher's products, cheeses, exotic fruits and also regional cuisine specialties. Tourist product – event is a planned and organized event (or group of events), that integrate the simple products and tourist assets commercially- -orientated in the psychological, social and economic sphere (Kaczmarek, Stasiak, Włodarczyk 2008). Some of the biggest, world known events connected with gastronomy are Oktoberfest in Munich, La Tomatina (tomato battle) in Bu ol k. Walencji (Spain), and Vine Celebration Beaujolais Nouveau. Gastronomy events can have various character and subject matter. One can distinguish, amongst the others: – folk events, customs and traditions – e.g. Saint Patrick Irish Day, – food fairs and markets (regional, ecological, vegetarian) – local, traditional fairs as well as a professionally organized food markets, – feasts and culinary festivities – e.g. vine and grape harvest feast, regional specialties events (dedicated to fruits, vegetables, meals, dishes, etc.), – presentations, contests and cuisine masters competitions – version for professionals (cooks, barmen, waiters) and for amateurs, – demonstrations of traditional goods production, technology and principles of gastronomy apertures and equipment operation, – single festivities and culinary events – e.g. meeting the personage of world gastronomy, breaking cuisine Guinness records. Tourist product – event (tour package) is a combination of two or more elements being sale as a one product in the lump price, in which the costs of production are not specified (Kaczmarek, Stasiak, Włodarczyk 2008). Depending on the tour package the food services can play the following role: – important, however secondary (tourist’s thirst and hunger fulfillment during their stay away from home), – equivalent, together with other tourists assets – important element positively influencing the attractiveness of the tour package, e.g. meals in regional restaurants, sightseeing of the grocer’s plants (vineries, breweries), participation in the culinary events (festivities, shows, tasting), fairs visiting in order to buy ecological food, – lading – getting to know and savoring local food service are becoming the main aim of the journey within, so called food tourism, gastronomic tourism and culinary tourism (Kowalczyk 2005). Tourist product – object is a developed and commercialized tourist asset with precisely defined spatial localization (from a cartography point of view it is a point). It is characterized by existence of the one leading attraction (service) and few additional services, concentrated in one spot (object), thanks to which it offers to the visitors the defined collection of profits (utilities, pleasures) – (Kaczmarek, Stasiak, Włodarczyk 2008). Among many possible varieties of this product category the following are worthy mentioning: – original gastronomy premises – their uniqueness can result from so-called ‘max’ effect (the oldest, the biggest, the best...), unique location and architecture of the object (e.g. restaurants localized in a very attractive vantage points), unconventional interior design (e.g. Ice Bar), or a specific reputation of the premise as a witness of historical events or the place of literature or movie action, – museums devoted to the culinary art, including general character museums that present culinary heritage of the country or the region, specialist museums devoted to chosen product or a meal, and also separated departments in wider subject matter institutions, e.g. outdoor museums, – functioning grocery plants (historical and contemporary ones), – revitalized objects connected with gastronomy and food industry. Tourist product – route is a special case of tourist product place (with linear, streaked, zonal character). It consists of number of ‘places’ or ‘objects’ associated with the certain superior idea combined by a guideline, usually labelled route (walking, water, car, etc.) and also differentiated tourist infrastructure located along the route (Kaczmarek, Stasiak, Włodarczyk 2008). Tourist product-route is not only a labelled route together with the objects chosen by subject matter. It is rather complicated product, composed of many, mutually completing each other elements. For tourists that travel on the particular route, some single, differentiated services (e.g. guiding, gastronomical, hostel) and material goods (e.g. guidebooks, maps, souvenirs, regional products) are being offer, but also more complex products: local tourist packages (e.g. city tour), events (e.g. shows, presentations, festivities, competitions), complex objects sightseeing tours. Vine routes (Weinstraße), are one of the oldest and most popular routes connected with gastronomy. They function in all European countries with high culture of production and consumption of this drink. To other interesting routes with the culinary subject matter one should include: Scotland’s Malt Whisky Trail, Asparagus Trails in Germany, Styria Apple Trial in Austria or French routes: Sauer Valley Gourmet Trial, Bresse Chicken Trial, Cheese Trial. Tourist product – area is a special, geographically determinate product, compound of chosen elements of tourist potential (or existing simple products) of the specific area and connected by a superior idea that decide about its originality, individuality and market attractiveness (Kaczmarek, Stasiak, Włodarczyk 2008). The example of this kind of product in micro scale is so-called Banglatown in London, together with Curry Houses – restaurants that offer Bangladesh meals. The larger area that based its tourist product on gastronomy heritage is California. Together with development of the vine industry also tourism started to develop, especially its special form – enotourism. It leaded to tourist cluster establishment in Napa Valley (North from San Francisco). Nowadays Napa Valley attracts almost the same number of tourists as Disneyland. It main attractions are, amongst others: balloon flight with picnic in vineyards, wine train journey or bathes in the grape extract. Possibilities of gastronomy usage in original tourist products creation are practically unlimited. It can be the essence of separate products as well as an important element enriching attractiveness of other character products. One should have hope that the Polish rich culinary heritage will be properly use and soon some modern tourist products that base on national and regional cuisines will come into being.