Cuisine is not among the qualities that attract tourists to the islands of the Pacific Ocean. Is it a reasonable approach? The aim of the paper is to discuss the characteristic features of the South Pacific cuisine and examples of their use as a tourist attraction (the Cook Islands, French Polynesia and Fiji). It outlines the traditional diet of islanders based on 19th century descriptions and its traces in the present day cuisine. Despite the interesting original eating habits which have been preserved since the precolonial times, Oceania lags behind as far as embracing opportunities offered by culinary tourism is concerned. This is a significant cultural potential which could foster tourism in the future.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.