In the paper, the Polish regional cuisines are characterized in general, and particular attention is given to the Kashubean cuisine. The following factors were stated to generally influence the differentiation of regional cuisines: availability of natural resources, tempo of the economic development in a given region, impacts of other cultures, local traditions, rituals, and ceremonies associated with the preparation and consumption of meals. Some of the cuisines provide considerable sustenance and, thus, are worthy to be disseminated. The opinion poll of students shows that it is possible for the regional food and traditions to become a specific symbol of the region, as well as a tourist trademark on the Polish market, on which the foreign cuisines and fast food services are presently predominant.