Development Of Gastronomic Tourism Research Articles

Geographical indications and traditional products as the basis of enogastronomic tourism: significance for the development of rural communities (on the example of Italy)


 
 
 This article is dedicated to exploring geographical indications and traditional products as the foundation for the development of gastronomic tourism and their collective impact on the development of rural communities. Italy has been chosen as the research subject – one of the world’s most popular tourist destinations, a country with the highest number of registered geographical indications, and a well-established tradition of rural tourism. Analyzing Italy’s experience regarding the contribution of traditional products and geographical indications to the development of national tourism and the economy of rural communities and the state as a whole allows for assessing Ukraine’s development vectors in this field. Based on the analysis of bibliographic databases, the significant relevance of such research is evident. Despite some publicity, there are relatively few publications on this topic in Ukrainian scientific journals. In contrast, English-language publications cover geographical indications, gastronomic, and wine tourism much more extensively both thematically and territorially. The research relies on periodicals of relevant international organizations, public associations, etc. Analysis of the World Intellectual Property Organization’s annual reports revealed that over 90% of the world’s geographical indications in recent years fall into the categories of «wines and spirits» and «agricultural products and food». Regarding Italy, statistical data from the World Tourism Organization confirmed its stable position in global tourism (fifth place in tourist arrivals and receipts for the last decade or more) and a surplus growth in the tourism balance (19 billion USD in 2019), leading the UN WTO to characterize it as a «country of powerful growth». Recent publications from the World Tourism Organization noted significant recovery rates of international tourism in Italy in the post-pandemic period. According to Coldiretti, the national confederation of agricultural, fishing, agri-food, and environmental sectors in Italy, the projected contribution to the country’s economy in 2023 exceeds 30 billion euros from national and foreign tourists who increasingly choose to vacation in rural areas. This trend is attributed to Italy’s leadership in gastronomic and wine tourism, with over 5,000 traditional product names and 838 products and wines protected by geographical indications (as of 2023, according to the Ministry of Agriculture, Food, and Forestry of Italy), as well as the immense potential of agro- tourism. The article also highlights the significant role played by the representation of Italy’s unique agro-landscapes as cultural land- scapes of UNESCO World Heritage, FAO World Agricultural Heritage (GIAHS project), etc., in the development of rural communities. The analysis and overview of the current implementation of the system of geographical indications and guaranteed traditional features in Ukraine allowed for identifying certain strategic directions for applying Italian experience in Ukrainian territories.
 
 

Outer Baduy as an Eco-Gastronomic Tourism Destination Area (Outer Baduy Eco-Gastronomic Study)

Gastronomic tourism, a multifaceted concept encapsulating one's holistic experience with food and beverages, is becoming increasingly significant in the realm of travel and cultural exploration. This research embarks on a compelling journey to unravel the potential for gastronomic tourism development within the enchanting landscapes of Outer Baduy. A descriptive qualitative approach intertwined with an ethnographic paradigm forms the foundation of this investigative endeavor. The methodology employed to gather insights is centered around in-depth interviews with an array of informants encountered during an immersive sojourn in Outer Baduy. Evidently, gastronomy in this region holds untapped promise, offering a treasure trove of opportunities for further exploration. The rich tapestry of community activities in Outer Baduy is poised to serve as captivating tourist attractions. These include active engagement in the traditional practices of planting huma rice, extracting palm sap to craft delectable palm sugar, and the thrill of foraging for honey in the lush forests. Furthermore, the preservation of age-old customs and rituals, such as the solemn observance of "ngaseuk" marking the commencement of huma rice cultivation, adds a profound layer to the gastronomic journey, showcasing the enduring tapestry of culture and tradition within Outer Baduy. The findings of this study suggest that gastronomic tourism in this unique region holds immense potential, offering an authentic and enriching experience for travelers seeking to explore the intersection of food, culture, and tradition.

Promotion of food culture based on gastronomic tourism technologies on the example of the Republic of Sakha (Yakutia)

The article deals with the development of gastronomic tourism as one of the important areas of tourism. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this research is the promotion of food culture based on the technologies of gastronomic tourism on the example of the Republic of Sakha (Yakutia). The article considers the food culture of the Yakut ethnic group, the trends of the restaurant market, as well as local catering enterprises that specialize in the national Yakut cuisine. The concepts of tourism and gastronomic tourism and their state in the Republic of Sakha (Yakutia) are studied. The problems of popularization of national cuisine are touched upon. The article is devoted to the promotion of Yakut cuisine at the interregional and international levels. The necessity of promoting the food culture of the Yakut ethnic groups on the basis of participation in gastronomic festivals is identified and justified. The fundamental methodology for the study is a descriptive method, which includes the method of observation, interpretation, comparison, generalization. The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. In this regard, the term "food culture" correlates with the accumulated experience of the people, the bearer of culture, of satisfying the need for food. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each nation. The purpose of this study was to identify the features of everyday life through theoretical aspects and practical provisions that reveal the specifics of gastronomic tourism in the region, and the use of everyday food culture of the Yakut ethnic group for its further improvement and development. Based on the conducted study, the reasons for the positive impact of participating in gastronomic festivals are listed.

GASTRONOMIC TOURISM AS A POPULAR DIRECTION IN THE TOURISM INDUSTRY

The article is devoted to investigation of the popularity and prospects of the development of gastronomic tourism both in the whole world and in Ukraine. The directions of gastronomic tours are given and described, namely: rural tour, restaurant tour, educational tour, ecological tour, event tour and combined tour. The difference between the concepts of «cookery» and «gastronomy» is clarified, the latter term being broader. The process of formation of the local gastronomic brand, it’s components and influence on the socio-economic development of the territorial community is defined. It is indicated that for the development of a gastronomic brand, the development of a general concept, which will provide an opportunity to get acquainted with the culinary resources of a tourist destination, is relevant. The foreign experience of introducing gastronomy to the composition of the tourist product was studied. Types of gastronomic tourism are considered, which allows the segmentation of the tourist market. The culinary and cultural determinants of the evolution of the gastronomic features of the regions of Ukraine were studied. Popular international gastronomic tourism destinations were analyzed and the growth rate of tourist flows in the most popular gastronomic tourism countries was determined. The basic component of the gastronomic brand of the tourist destination of Ukraine – Podillia, namely Vinnytsia, based on the local product – cherries, has been determined. The uniqueness of the gastronomy of all regions of Ukraine and their attractiveness in the tourist sphere have been studied. The classification of gastronomic brands of the regions of Ukraine is based on the product principle. The main elements of gastronomic tourism, which are the basis of the concept of this type of tourism, are characterized. The methods of increasing the volume of gastronomic tourism in Ukraine have been studied. The centers of world gastronomic tourism were considered: France, Italy, Japan. Urban and rural gastronomic tours, their features are considered. The study of the International Tourist Culinary Association on the determination of the readiness of the countries of the world to receive gastronomic tourists was analyzed. Distinguishing features and specific rules that should be followed in a gastronomic tour are defined.

Gastronomic tourism and smart solutions used for its development: the case of a region of Latvia

PurposeThe purpose of the study is to examine opportunities for gastronomic tourism development and smart solutions in the regions of Latvia.Design/methodology/approachThe methodology is based on a qualitative approach applied to examine the theoretical and legal frameworks for gastronomic tourism, as well as on a case study based on mapping and a typology of gastronomic tourism.FindingsAn analysis of priorities for the Kurzeme planning region (including Talsi municipality) in tourism development revealed that digitalization, the introduction of smart solutions important for travellers and the integration of the digital environment and innovative solutions into tourism services are specified in policy documents. An examination of a mapping of tourist services supplied in the Talsi municipality and the role of gastronomic tourism therein showed that such a mapping can serve as a basis for developing targeted smart and digital tourism products for Talsi municipality, which involves both the target audience and the typology of food tourist behaviour.Research limitations/implicationsThe examination of smart solutions for the regions of Latvia represented an in-depth case study of one municipality – Talsi. Talsi municipality was selected as a typical gastronomic destination, which offers a wide range of gastronomic tourism opportunities, and this kind of tourism is also referred to in the tourism development strategy of the municipality (region).Originality/valueThis study's contribution is determined by the constantly changing dynamic environment that fosters the differentiation of supply of tourism products, as well as the integration of smart solutions into tourism products. Gastronomic tourism in Latvia and the Baltic states plays a steady role in contributing to the recognition of the cultural environment and regional traditions; therefore, the supply of smart solutions is essential and significant from the regional perspective. The originality of the research is also determined by an examination of smart solutions for gastronomic tourism in the tourism products supplied in the region.

Prospects for the development of gastro tourism in Ukraine in the post-war period

Gastronomic tourism is an introduction to the traditional cuisine of a particular area, available to any tourist, not just the fate of the chosen ones. The article highlights the main features, trends, problems and prospects of the development of gastronomic tourism in Ukraine in modern conditions. The purpose of the study is to develop theoretical and methodological provisions for the improvement of the gastronomic tourism market of Ukraine, taking into account the realities of the post-war recovery of the industry. The subject of the study is the prospects for the development of gastrotourism in Ukraine in the post-war period. During the writing of the article, official statistical data on the development of gastronomic tourism in Ukraine, analytical data on the state of tourist industry facilities, and current legal documents were used. The conducted research was based mainly on the use of methods of theoretical analysis, analysis of statistical data, expert assessments and comparative analysis. The following results were obtained. The paper analyzes the state and prospects of the development of gastrotourism in Ukraine, examines the resource gastronomic potential of the country, and proposes a strategy for the development of gastronomic tourism in Ukraine in the post-war period, which is currently very relevant in the context of the restoration of tourism in the country. The areas of strategic development of gastronomic tourism are presented, each of which has its own strategic goals and tasks that must be completed to achieve the set goal. Conclusions. Based on the conducted research, for the further development of gastronomic tourism in Ukraine as part of the implementation of the domestic and inbound tourism development program, it is necessary to: develop new gastronomic tourism routes and update the existing ones; develop a program to support small and medium-sized enterprises that participate in the creation and operation of gastronomic tours; to improve the state of the tourist infrastructure, primarily in the places of hostilities; engage in the development of gastronomic brands and their promotion at the national and international levels; ensure the training of highly qualified personnel in the field of service; to develop partnerships with international organizations on matters of tourism and cultural heritage support, etc. Thanks to the proposed measures, it will be possible to ensure the competitiveness of tourist destinations and enterprises, increase the number and quality of jobs, the quality of life of the local population, including by expanding the capabilities of local communities and interested parties in planning and decision-making regarding the management and development of tourism.

РОЛь СОЦИОЛОГИЧЕСКИХ ИССЛЕДОВАНИЙ В УПРАВЛЕНИИ УСТОЙЧИВыМ РАЗВИТИЕМ ГАСТРОНОМИЧЕСКОГО ТУРИЗМА

The article gives the concept of sustainable gastronomic tourism as an indicator of the quality of life of society and individuals, analyzes the factors of social management in the development of gastronomic tourism in the form of a generalization through the aspect of social management. The criteria for personnel readiness of service and hospitality enterprises are determined and its interdisciplinarity is demonstrated as a qualitative indicator of the level of service. Successful projects of personnel readiness are demonstrated, which are an important factor in the development of gastronomic tourism development management. The principle of creating tourist flows is singled out and their categorization is determined. The subject of sociology of management is analyzed — the study of the motivation of tourists, their satisfaction, the expansion of emotional experience, the impact of moti-vation on the views and values of tourists. The role of sociological research in managing the development of gastronomic tourism, taking into account the goals of sustainable development and ESG indicators, including through human resource management as a new form of labor organization, is shown.

ГАСТРОНОМИЧЕСКИЙ ТУРИЗМ КАК ПЕРСПЕКТИВНОЕ НАПРАВЛЕНИЕ РАЗВИТИЯ ИНДУСТРИИ ГОСТЕПРИИМСТВА

The subject of research is gastronomic tourism. The purpose of the study is to consider the prospects for the development of gastronomic tourism in the regions of Russia on the basis of cooperation with small and medium businesses. The objectives of the study are to study the main directions of gastronomic tourism and the most popular destinations in this segment, assess the effectiveness of tourism development in Russia and the Republic of Bashkortostan, and identify prospects for the development of gastronomic tourism in Russia. The novelty of the study: the characterization of Russian gastrotourism in general and the Republic of Bashkortostan is given against the backdrop of an unstable situation, restrictions on foreign travel, a decrease in household income, and an increase in demand for the organization of domestic tourism. Conclusions: The cult of food now occupies a fairly high position. The development of ethno- and gastronomic tourism, the preservation of folk crafts, crafts, traditions and customs of the rural population in the production of unique national food products and dishes are facilitated by the revival of consumer cooperation in the countryside.

DESIGN CONCEPT OF PACKAGING PRODUCTS OF THE «VOSKRESENSKY CHEESE MAKER» TRADEMARK

The article analyzes the possibility of promoting the brand “Voskresensky cheese maker” in the context of the design of a series of consumer packaging, as well as the development of gastronomic tourism in the Kostroma region. The analysis of the project situation for the brand “Voskresensky cheese maker” in comparison with competitors of the dairy market of the Kostroma region is given, the target audience is considered, promising directions of brand development are noted. The presented design concept of the development of the brand “Voskresensky cheese maker” is based on the history of the development of the cheese business in S. Sunday, images of the village, Russian fairs and creativity of B. M. Kustodiev. A series of author's illustrations has been created, the results of graphic work on the project, layouts of packaging of a series of dairy products are presented.

ГАСТРОНОМІЧНИЙ ТУРИЗМ ЗАКАРПАТТЯ: РОЗРОБКА ТУРИСТИЧНОГО МАРШРУТУ

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.

Conceptual model for establishing a gastronomic brand of tourist destinations

With a growing demand for authentic experiences from consumers, travel markets are constantly looking for innovative approaches to actively promote the benefits of their products and services. Gastronomy is a way of getting to know the social, cultural, religious, historical and economic characteristics of a given geographical area. The purpose of the proposed development is to design a universal conceptual model that will contribute to the creation of a unique gastronomic brand for each tourist area and enhance their image in a gastronomic context. Research objectives include: defining the concept of gastronomy; study of the role and importance of gastronomy in international tourism; development of a conceptual model for the development of a territorial gastronomic brand; identification of key directions for the development of gastronomic tourism. The conducted research showed that gastronomy is that component of the tourism product that corresponds to modern trends in the consumption model of tourists who are looking for authenticity, creativity and experience. Quality gastronomy is a decisive criterion for the satisfaction of visitors, as it creates a lasting emotional experience associated with their stay in a particular tourist area. Approbation of the proposed conceptual model for building a gastronomic brand of the territory can provide a competitive advantage to tourist destinations and increase interest in them.

ГАСТРОНОМИЧЕСКИЙ ТУРИЗМ КАК ПЕРСПЕКТИВНОЕ НАПРАВЛЕНИЕ РАЗВИТИЯ ВНУТРЕННЕГО ТУРИЗМА В РОССИИ

This scientific article is devoted to the study of the prospects for the development of gastronomic tourism in Russia. The characteristics of the main types of gastronomic tourism are given. A gastronomic review of some regions of Russia has been carried out. The components of the potential of Russian gastronomic tourism are highlighted and their characteristics are presented. Conclusions are drawn about the significant potential of gastronomic tourism and that it can become a significant sector of the tourism industry, attracting a large number of tourists. The connection of gastronomic tourism with other types of domestic tourism is shown. Some proposals for the development of gastronomic tourism and ensuring its accessibility are substantiated.

КРАФТОВЕ ВИРОБНИЦТВО ЯК ДЖЕРЕЛО РОЗВИТКУ ТУРИСТИЧНОЇ ГАЛУЗІ РЕГІОНУ

Due to pandemic and full-scale war in Ukraine the work of shops, shopping centers, catering companies is restricted; also many enterprises are closed, unemployment rate is too high. This situation results in decreasing the quality of recreation and stopping tourist travelling. However, tourist industry enables people to receive positive impressions, broaden outlook, learn new culture and history. Moreover, it fosters the income of population, region and country to grow. The development of craft business can help to reach the pre-war and pre-quarantine returns from the tourist business. That is why the study of peculiarities, features and activities of craft production is relevant. The purpose of research is to analyze the range of goods in craft production available in the south of Ukraine. The research is aimed for defining impact of above-mentioned goods on the advancement of other spheres of economic activity. From SWOT-based analysis of craft business the fact arises that the demand on natural and unique products is increasing with the competition between craft producers. It should be stressed that there are some legislative restrictions; and certification approving the product quality is needed. Craft production is characterized by flexibility, usage of high-quality raw materials, original recipe, high level of quality control, fast response on changes in consumers’ demand, possible business relocation. But there exist some problems: manual labor, lack of technological processes automation, prevailed creative process over commercial one. The most developed trends of craft production in the south of Ukraine are bread and bakery, confectionery, alcohol drinks, dairy, meet, vegetable products and cheese. The region has a potential to provide the raw materials base for the production of these goods. The production of craft goods positively affects the development of gastronomic tourism. In craft brewery one can try tasteful beer and authentic Ukrainian cuisine. Visiting wineries and historical places, small museums, for example, museums of old agricultural implements, machines, rural kitchen utensils will promote the advance of eno- and ethnotourism. It is common knowledge that wine is served with sweets, cheese, sausages, bakery. This will encourage craft producers to gain profits and attract new tourists to the region. Production of craft goods is the key to the development of other economic spheres.

THE METHODOLOGY OF TERRITORY ZONING OF THE UKRAINIAN RIGHT-BANK POLISSIA FOR THE GASTRONOMIC TOURISM DEVELOPMENT PURPOSES

Scientific research is devoted to the problem of the gastronomic zoning methods of the Ukrainian Right-bank Polissia. The authors use the scientific facts of landscape, ethnographic, and soil science approaches to the gastronomic zoning of the Ukrainian Right-bank Polissia. The methodological basis of the scientific research is the methods of analysis and synthesis, information, classification, cybernetics, and geographic information mapping. The systematic approach is applied in the course of the scientific development, which presents a designed cartographic model of zoning for the purposes of gastronomic tourism. A territory zoning algorithm is created for the gastronomic tourism development, based on the gastronomic potential indicator of physical and geographical areas, taking into account the selected principles. The developed areas are combined on the principle of neighborhood as a result of integrated zoning, and are mostly homogeneous. A synthetic cartographic model of recipe territory zoning of the Ukrainian Right-bank Polissia has been created according to the level of gastronomic tourism development in the scale of 1: 3,500,000.

PROSPECTS FOR THE POST-WAR RESTORATION OF GASTRONOMIC TOURISM IN UKRAINE

The purpose of the article is to find out, outline the prospects for revival and develop a strategic plan for the development of gastronomic tourism in the postwar period using the example of the use and generalization of foreign experience. The research methodology consists in the application of methods of analysis, synthesis, comparison, generalization, forecasting, as well as in the use of systemic and activity-based approaches. The scientific novelty lies in the fact that this article presents the prospects for restoration and further in-depth study of the main global trends in the development of gastronomic tourism, which will make it possible to use them for the revival and development of the domestic tourist market of gastronomic tourism in Ukraine. Conclusions. As a result of the study, it was established that the need to actively create and develop new tourist products that correspond to modern popular currents and trends in gastronomic tourism, which will contribute to changing the structure of demand and the volume of tourist flow, attract funds to the country, create opportunities for increasing the attractiveness of tourist destinations. Keywords: gastronomic tourism, gastronomic travel, post-war recovery, types of tourists.

Local gastronomic business - premise for the development of Romanian gastronomic tourism

Currently, most tourist destinations in the world are establishing strategies to develop the culinary identity of their territories and to promote local cuisine, based on the fact that gastronomy can have a great influence on the decisions of tourists in choosing tourist destinations. Therefore, the gastronomic specificity of a destination can attract tourists interested in authenticity, specificity and new experiences from a gastronomic point of view. The gastronomic businesses are some of the most successful businesses, and this is due to a constant demand, which is based on ensuring the need for food. In Romania, the concept of local gastronomic point was recently introduced. The purpose of the local gastronomic points is the integration of gastronomy and tourism in order to support the local economy. The local gastronomic points can be seen as an invitation to discover the local products, prepared in the Romanian rural kitchens. The local gastronomic points meet the gourmets, the people interested in gastronomic experiences, eager to know and enjoy the specific dishes of the local cuisine, the traditions and customs of the locals, the culture of food preparation. The gastronomic heritage on the Romanian territory is rich and varied, and represents an element of the Romanian cultural identity. Gastronomy, as part of the national cultural profile can be an engine in the development of the local economy, through local gastronomic points, and involves the practice of gastronomic tourism. In this article, the authors aim to present the current situation of local gastronomic points in Romania and their importance in the development of gastronomic tourism.

APPLICATION OF GIS TECHNOLOGIES FOR THE FORMATION OF THE GEOSPATIAL DATABASE OF GASTRONOMY TOURISM OF UKRAINE

Gastronomic tourism as a rapidly developing type of tourism, and being a complex system, requires quality management. The use of geoinformation systems and technologies can contribute to the formation of management decisions regarding the effective development of this type of tourism. 
 The article examines the essence of gastronomic tourism and the use of GIS technologies to form a geospatial database. The cartographic method of researching the presented phenomenon is applied and the possible cartometric operations in the work of the tourist GIS of the gastronomic direction are described. In this study we have developed a technological scheme for creating gastronomic tourism routes using GIS technologies. We present the conceptual and structural-logical model of the geospatial database of gastronomic tourism developed by us. A geospatial data base of gastronomic tourism for Odesa region, which is distinguished by its gastronomic colour and is in great demand among travelers, has been created and visualized. Local specialized objects of gastronomic tourism of this region were found and the database tables were filled with reliable attributive data. The locations of the concentration of gastronomic objects in Odesa are visualized with the help of a heatmap, and typical requests of users regarding the identification of objects of interest when designing gastronomic routes are given. The city of Odessa was identified as the most attractive place for gastronomic tourism in Odesa region, as it is the one around which the vast majority of various objects of gastronomic tourism is concentrated. Various gastronomic routes through Odesa region and Odesa with buffer zones along them have been designed, which can be of interest to both tourists and tour operators when creating gastro tours. The proposed methodology can be used for a similar analysis of other regions and, in our opinion, will contribute to increasing the number of tourist trips to the region and the development of gastronomic tourism in Ukraine as a whole.

Impact of Locavorism on the Gastronomic Tourism Development in Sumy Region

The purpose of the study is to determine the impact of locavorism on the development of gastronomic tourism the Sumy region. The research methodology is based on the collection of factual data, the synthesis and analysis of information material, and the study of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism. Locavorism as a model of food consumption, features of this concept, reasons and history of its occurrence are analyzed. The main signs of locavorism and the connection with gastronomic tourism have been studied. Examples of reflecting the principles of locavorism in the Sumy region through authentic dishes and gastronomic festivals are presented. Five basic principles of locavorism are identified: consumption of only local food (grown and produced in the region of human habitation), seasonality (characterized by consumption of fruits and vegetables according to the season, refusal of imported food), environmental friendliness (due to reduced globalization and logistics costs load on the environment), naturalness (rejection of products grown by genetic engineering technologies), support for local producers (use of products made by local producers). The analysis showed that locavorism has many positive features. These are, in particular, the revival and popularization of traditional regional cuisine, the development of local producers of agricultural products and producers of organic products, the creation of local craft enterprises, the reduction of imports, the positive impact on ecology, and the improvement of the population health, which in the long run will contribute to the health of the nation. It has been established that the development of locavorism will make it possible to establish a direct connection between urban consumers and rural producers, which will enable craft producers to sell their products at decent prices and will contribute to the development of rural areas, and increase the rural population employment.

Bibliometric Analysis of Postgraduate Thesis Studying Regional and Local Themes in The Field of Gastronomy

The rapid development of gastronomic tourism in recent years has led to numerous studies in the literature. Various studies discuss the topic of gastronomic tourism from different aspects. The study of such studies with the help of bibliometric analysis makes clear the course of development of the relevant literature and helps to determine the topics dealt with in this field and the target groups included in the research. These studies are important in identifying which topics are not covered in the literature and in suggesting research topics in this regard. The results showed that most of the researched theses were postgraduate dissertations, that the dissertations were mostly written in 2020, that more qualitative methods were used in the research methods, that the dissertations were mostly published in the Department of Tourism Management, and that the terms of gastronomy and culture were used the most among the keywords. Finally, it was found that the research data in the dissertations were mainly related to Gaziantep cuisine. It is expected that the study will reveal the developments in the relevant literature and help academics to identify the gaps related to the topic.

Improvement of the Restaurant Business Management System in the Republic of Belarus

The research subject is the state of the restaurant business in the Republic of Belarus (RB) as an important part of the country’s hospitality industry. The purpose of the work is to form proposals in the prospects and current trends in the development of this industry, including considering the improvement of the restaurant business management system in the RB. The authors examined the specifics of its interaction with several industry complexes (detailed with tourism). Also, the paper identified the prospects and directions for its development, studied the features of management in this area, determined areas for improving the restaurant business management system in the country. The authors used statistical and comparative types of analysis, a systematic approach, and the use of a categorical apparatus in the food industry as a methodological basis of the study. The practical significance of the work spreads in the development of proposals that contribute to the effective development of this industry in the future and to overcome certain difficulties that currently exist in this market. As follows, the formation of professional management, the application of modern methods of work in this market beginning from implementing marketing concepts to the use of Internet marketing tools, as well as gastronomic tourism development and intensive interaction with the tourist infrastructure.