Abstract
The article provides a scientific study of the modern conceptual and terminological apparatus of gastronomic tourism in the national economy. Target. In the era of the coronavirus, people are increasingly thinking about healthy eating. Every year the planet makes its own changes in the food culture of the population. Some of them are global gastronomic trends, others depend on the region and the mentality of the population, which affects gastronomic tourism and tourist preferences, reboots of gastronomic tours and the economy in general. Upgrade the modern conceptual and terminological apparatus of gastronomic tourism. Methodology. The method of reframing was used to streamline the conceptual and terminological apparatus of gastronomic tourism, which will change the attitude of a tourist to gastronomic tourism, by rearranging accents, changing the context. And also in the scientific work methods of theoretical analysis, abstract logical methods, analysis of statistical data, expert assessments, as well as comparative analysis were used. Results. A modern conceptual and terminological apparatus of gastronomic tourism has been formed. Carrying out the typification of gastronomic tourists. Key tools for branding small tourist destinations and classification of gastronomic festivals are proposed. The types of gastronomic tours are highlighted. The factors of the gastronomic culture of the region have been determined. Scientific novelty. For the first time, the modern conceptual and terminological apparatus of gastronomic tourism was summarized by the reframing method in the national economy in the era of coronavirus. Practical significance. The research results can be used in the future for the development of gastronomic tourism in Ukraine and the region, in particular. Scientific research will come in handy in the design of tourism programs and food tours for tourist destinations that, through the branding of local gastronomic specialties, will attract tourist flows.
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