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Diplomsko delo je razdeljeno na dva dela, prvi vključuje teoretični in drugi raziskovalni del. V prvem delu smo opisali pomen kulinarične dediščine, blagovne znamke in predstavili območje Prlekije. Nadaljevali smo s konkretno predstavitvijo jedi, značilnih za naše raziskovalno območje in kasneje kritično predstavili prednosti in pomanjkljivosti destinacije s pomočjo SWOT analize. Raziskovalni sklop zajema trenutno ponudbo kulinarične dediščine in raziskavo s turističnimi deležniki, ki smo jo izvedli s pomočjo intervjujev. Ugotavljali smo povezanost jedi s teoretičnim delom, hkrati pa nas je zanimalo mnenje turističnih deležnikov o skupni blagovni znamki. Zbrane rezultate smo predstavili z metodo kodiranja, kjer smo ključne stavke oziroma besede tvorili v nadpomenke in jih razvrstili glede na tematiko odgovorov. Vsako tematiko smo predstavili in navedli naše ugotovitve. Pri tem smo podali seznam jedi, ki bi jih želeli vključiti v skupno blagovno znamko. Na koncu diplomskega dela smo podali še naše predloge o izboljšanju prepoznavnosti kulinarične dediščine Prlekije in predstavili osnutek skupne blagovne znamke. Our thesis is divided into two parts, the first being the theoretical, and the second being the research part. In the first part we described the importance of culinary heritage and trademark, while also presenting the area of Prlekija. We continued with a detailed presentation of the dishes typical for our research area, and subsequently presented the advantages and disadvantages of the area, trough the SWOT analysis. The research unit covers the current offer of culinary heritage and the research we did with the tourism participants. The research part was conducted with the help of interviews. We were finding out the connection of the dishes with our theoretical work, and at the same time we were interested in the opinion of the tourism participants about creating a common brand. The collected results were presented using the encoding method, where the key phrases or words were created in superscripts and sorted according to the subject of the answer. We presented each topic, and we also presented our research. We have listed the dishes that we would like to include in the common brand and added our suggestions on how we would improve the visibility of the culinary heritage of Prlekija and presented the draft of the common brand.

Naslov diplomske naloge se glasi »Dedišcinska prehrana v ponudbi gostinskih obratov na obmocju Slovenske Bistrice« in je razdeljena na osem poglavij. V prvem poglavju smo podrobneje predstavili podrocje in problem, ki ga bomo raziskovali, prav tako pa še namen, cilje in osnovne trditve. Podali smo omejitve in navedli metode, ki jih bomo pri vsem tem uporabili. V drugem poglavju smo opredelili in predstavili ponudbo gastronomije in njeno razpoznavnost v izbranih dveh državah ter ugotovili, da gastronomska identiteta regije združuje vse ponudnike prehranskih pridelkov in vin ter gostinskih storitev, ki izvirajo iz lokalnih pridelkov in dedišcine okolja. Predstavljene regije se zavedajo pomena ohranjanja dedišcine v kulinariki, turisticno ponudbo gradijo na svoji izvirni kulinariki in na predstavitvi raznovrstnih naravnih vrednot ter na povezavi obojega. V tretjem poglavju smo predstavili turisticne privlacnosti in danosti obmocja Slovenske Bistrice. V nadaljevanju, v cetrtem poglavju, smo na podlagi pricevanj domacinov podrobneje predstavili vrste avtohtonih jedi, njihovo pripravo in kulturo prehranjevanja na obmocju Slovenske Bistrice in okolice. V petem poglavju smo na podlagi terenske raziskave in primerjalne analize štirih gostinskih obratov ugotovili, da le-ti vkljucujejo avtohtone jedi v svojo ponudbo. Menimo, da bi se z obujanjem in poznavanjem starih receptur povecalo povpraševanje po tovrstnih jedeh, saj bi bile te domiselno predstavljene v jedilnem listu. S pomocjo ankete je bili ugotovljeno, da bi tradicionalne prireditve, ki bi vkljucevale ponudbo in predstavitev lokalne gastronomije, pritegnile vec ljudi. Predlagamo torej lokalnim deležnikom, da v prihodnosti organizirajo vec prireditev s kakovostno vsebino, saj zbližujejo gostitelje in goste, omogocajo spoznavanje kulture, okolja, šeg, navad, dedišcine in nudijo priložnost, da ljudje spoznajo znacilnosti okolja. Zadnje poglavje je namenjeno kratkemu povzetku celotne diplomske naloge. The thesis is intiteled “Culinary heritage, offered by catering companies in the Slovenska Bistrica area” is divided into eight chapters. In the first chapter we minutely presented the scope and issue, which we studied, as well as the purpose, objectives and basic arguments. We set limits and stated the used methods. In the second chapter we defined and presented the gastronomy offer and its visibility in the selected two countries and found that the identity of the region's cuisine combines all providers of food products, wines and catering services, which origin from local crops and the environmental heritage. The presented regions are aware of the importance of the cuisine heritage conservation. They build their tourism offer on unique and original cuisine and on the presentation of a wide range of natural values. In the third chapter we presented the tourism attractions and resources located in the area of Slovenska Bistrica. In the fourth chapter we minutely presented some types of indigenous dishes, their preparation and the traditional eating culture of the Slovenska Bistrica area and its surroundings, based on testimonies of the locals. In the fifth chapter we discoveredwithin a Sield research, that four businesses included into our investigation, partly serve indigenous dishes. The findings are based upon a comparative analysis. We believe that the demand for such dishes would increase by reviving old recipes and knowledge about such dishes, since they would be thoughtfully presented in the menu. Through the survey we acknowledged that traditional events, including the offer and presentation of local cuisine-being therefore more attractive and special-would attract more visitors. We suggest events with quality content, as they bring hosts and guests together, give opportunities to become familiar with the culture, environment, customs, traditions and heritage, and make possible for people to get to know the environment. The final chapter provides a brief summary of the thesis.

Kulinarična dediščina Slovenije ni enovita, tako kot je sooblikujejo časovne in socialne komponente, je tudi močno regionalno pogojena. Etnologi se zavzemamo za opuščanje pojma narodna jed, katerega uporaba je močno ustaljena v gostinstvu in turizmu in za uvajanje pojma regionalne jedi. Pri tem naletimo na številne težave in nasprotovanja, saj je interes turizma, pa tudi velikega dela gostinstva, poenostavitev predstavitve naše kulinarične dediščine, iskanje tipičnosti in romantiziranje tradicionalne prehranjevalne kulture. V prispevku bodo predstavljene izkušnje predavateljice pri delu s študenti turizma in gostinstva in pri seminarjih za gostinske delavce, ki jih je vodila na Slovenskem.