ГАСТРОНОМІЧНИЙ ТУРИЗМ ЗАКАРПАТТЯ: РОЗРОБКА ТУРИСТИЧНОГО МАРШРУТУ

Abstract

The increasing role of food and nutrition as a form of consumption, together with global processes in the world market, have led to the world's cuisines, along with the range of food products, becoming more accessible and in focus. This rapid development has led to an increase in interest in indigenous and unique foods, food products and culinary traditions, and this, in turn, has given rise to gastronomic tourism. More and more people are choosing to travel to try local cuisine or dishes from a local chef. During such tours, the consumer visits restaurants with local cuisine, participates in gastronomic events and cooking, learns about the history and recipes of local food and drinks, tastes drinks and travels to the places where the products of interest are grown, harvested and produced. Recently, cuisine has become an integral element of culture and lifestyle. It embodies all the traditional values associated with new trends in tourism: respect for culture and traditions, healthy lifestyles, authenticity, sustainability and the feelings associated with it. Gastronomy is also an opportunity to revitalise and diversify tourism. Promote local economic development involving different professional sectors, as well as the introduction of new technologies into the mainstream sector.The purpose of the study is to analyse the peculiarities of the regional Transcarpathian cuisine and identify the main gastronomic places of Transcarpathia, to compile and propose an author's gastronomic route of the region. The research methodology is based on the processing of analytical materials from various sources, as well as the use of scientific methods of analysis and synthesis. The tabular method allowed us to summarise the data. Results. The article analyses the regional cuisine of the Zakarpattia region and identifies the unique features of local cuisine. The main gastronomic places and events of Transcarpathia are outlined. The author's two-day gastronomic route through the region is proposed. Scientific novelty. Gastronomic places and events in the Transcarpathian region are summarised. The features of the regional cuisine of Transcarpathia are revealed. Practical significance. The results obtained can be used to develop a strategy for the development of gastronomic tourism in Transcarpathia. In addition, the materials of the article can be used in tourism activities by those wishing to travel to Transcarpathia, including travel agents.