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Journal articles on the topic 'Gastronomic tours'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Averikhina, Tatiana, and Vladislava Shatskova. "COMPETITIVE ANALYSIS OF GASTRONOMIC TOURS TO LATIN AMERICA TRAVEL AGENCIES OF UKRAINE." Economics: time realities 4, no. 50 (2020): 12–17. http://dx.doi.org/10.15276/etr.04.2020.2.

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The article analyzes the proposals of gastronomic tours to Latin America, which are provided by travel agencies of Ukraine. Features of gastronomic tourism are highlighted. The most popular Latin American gastronomic tours are presented as such countries: Brazil, Argentina, Mexico, Peru and Chile. Fourteen travel agencies, which provide gastronomic and beverage tours to Latin America, were selected for the analysis. The geographic and species structure of gastronomic tours is given. The cost and duration of Latin American gastronomic tours, which are offered by Ukrainian travel agencies, have

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Tatiana, V. Averikhina, and V. Shatskova Vladislava. "Competitive analysis of gastronomic tours to Latin America travel agencies of Ukraine." Economics: time realities 4, no. 50 (2020): 12–17. https://doi.org/10.5281/zenodo.4506871.

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The article analyzes the proposals of gastronomic tours to Latin America, which are provided by travel agencies of Ukraine. Features of gastronomic tourism are highlighted. The most popular Latin American gastronomic tours are presented as such countries: Brazil, Argentina, Mexico, Peru and Chile. Fourteen travel agencies, which provide gastronomic and beverage tours to Latin America, were selected for the analysis. The geographic and species structure of gastronomic tours is given. The cost and duration of Latin American gastronomic tours, which are offered by Ukrainian travel agencies, have

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3

Nesterchuk, Inna Konstantinovna. "THE LOGIC OF OCCURRENCE AND SOME SOCIO-CULTURAL CHARACTERISTICS OF THE ESTABLISHMENT OF A NETWORK OF GASTRONOMIC TOURS OF NATIONAL RESTAURANTS." GEOGRAPHY AND TOURISM, no. 48 (2019): 83–92. http://dx.doi.org/10.17721/2308-135x.2019.48.83-92.

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This article is devoted to the one of the most promising types of tourism – gastronomic. The author defined the definition of «gastronomic tour», proposed a classification of gastronomic tourism products, and identified the conditions for its development. Goal. Popularization of national cuisine, which can tell about the history of a country or region, their past and present no less than music, architecture, literature. Along with them, she acts as the brightest monument. Promotion of gastronomic tours by national restaurants and the classification of gastronomic tourist products. Method. The

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Stavska, Uliya. "GASTRONOMIC TOURISM AS A POPULAR DIRECTION IN THE TOURISM INDUSTRY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 2(64) (August 23, 2023): 148–67. http://dx.doi.org/10.37128/2411-4413-2023-2-10.

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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 indi

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Mal'ska, Marta Pylypivna, Yuriy Volodymyrovych Zinkо, and Maria Ivanovna Fil. "POTENTIAL OF RESTAURANT GASTRO-TUR FOR DEVELOPMENT OF GASTRONOMIC TOURISM OF LVIV." GEOGRAPHY AND TOURISM, no. 49 (2019): 73–82. http://dx.doi.org/10.17721/2308-135x.2019.49.73-82.

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Goal. The purpose of the paper is to provide scientific substantiation of theoretical and practical recommendations for the development of gastronomic tourism, using the potential of the restaurant industry. Methodology: research is made up analysis and systematization and synthesis. The basic objects of gastronomic tourism are determined, the potential of restaurant business as a tourist destination is researched. Results: The concept of "restaurant tour", perspectives of development of domestic gastronomic tourism and restaurant business as an object of tourist trip in Lviv is substantiated.

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Лагусев, Юрий, Yuriy Lagusev, Кирилл Балынин, and Kirill Balynin. "Gastronomic brands as a means of promoting destinations." Servis Plus 10, no. 2 (2016): 9–16. http://dx.doi.org/10.12737/19453.

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Gastronomic tourism is a special form of cultural tourism, the main purpose of which is familiarity with a certain tourist product or a platter. Gastronomic tourism is working closely with many types of tourism, in particular with a tour, ethnographic, culinary and oenological. The organizational technology of gastro- nomic tourism involves many sectors of industry and agriculture. It should be noted that not all theorists of tourism and tourism professionals differentiate gastronomic tourism as an independent species. According to experts, tourists learn the products and dishes of

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Hodia, Ivan. "GASTRONOMIC TOURISM OF TRANSCARPATHY: CURRENT STATE AND PERSPECTIVES." GEOGRAPHY AND TOURISM, no. 45 (2018): 78–89. http://dx.doi.org/10.17721/2308-135x.2019.45.78-89.

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Purpose. The purpose of the article is to study the state of gastronomic tourism of Transcarpathia and outline ways of its further development. Method. The research methodology consisted of collecting actual data, as well as synthesizing and analyzing the collected statistical material, studying the scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism. Results The current state of gastronomic tourism in Transcarpathia is highlighted and the ways of its further development are outlined, features of national cuisines of the region are describe

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Postupna, Olena, and Andrii Liader. "THE EXPERT EVALUATION METHOD IN FORECASTING THE PROMOTION OF A GASTRONOMIC TOUR AS AN EFFECTIVE TOOL FOR MAKING MANAGEMENT DECISIONS IN THE PUBLIC SECTOR." Bulletin of the National Technical University "KhPI". Series: Actual problems of Ukrainian society development, no. 1 (July 2, 2024): 78–82. http://dx.doi.org/10.20998/2227-6890.2024.1.11.

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The article is dedicated to studying the opinions of potential consumers of tourist services regarding the possibilities of forming and promoting a gastronomic tour in Ukraine. Based on the results of an expert survey, the authors present a realistic picture of the formation and promotion of a gastronomic tour in Ukraine, which allows identifying problems and outlining necessary ways to solve them. The obtained data provide a clear view of the state and development of gastronomic tourism in Ukraine, allowing for the study of consumer opinions, understanding their perspectives on this issue, an

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AKGÖZ, Erkan, Fatih VAROL, and Merve ÖKSÜZ. "Konya'daki Gastronomi Rotalarının Belirlenmesinde Coğrafi İşaretli Ürünlerin Rolü." Journal of Yaşar University 18, no. 72 (2023): 547–68. http://dx.doi.org/10.19168/jyasar.1313808.

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Gastronomy science also affects tourism activities because it reflects the food culture of a society or geography. In today's tourism understanding, travel agencies and tour operators appeal to different types of tourists with their gastronomic tours. Businesses determine many tour routes in line with the expectations of tourists. In this process, it is necessary to take effective and fast decisions that provide competitive advantage within the scope of gastronomy tours, which include alternative routes for businesses. Many methods are used for this. The aim of the research, prepared with this

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Nesterchuk, Inna. "FORMATION OF A MODERN CONCEPT AND TERMINOLOGICAL APPARATUS OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 65 (2021): 9–19. http://dx.doi.org/10.17721/2308-135x.2021.65.9-19.

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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 apparat

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AYDIN, Melih, Hatice SARI GÖK, and Simge SALVARCI. "DOES GASTRONOMY BRAND IMAGE AFFECT THE PERCEIVED EMOTIONAL VALUE AND TOUR SATISFACTION?" ENLIGHTENING TOURISM. A PATHMAKING JOURNAL 12, no. 1 (2022): 366–97. http://dx.doi.org/10.33776/et.v12i1.6979.

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Gastro-cultural tours, which are prevalent as part of today’s experience-based travel, generate memorable gastronomy encounters for tourists. Gastronomically designed cultural tours also shed light on the past's heritage and cultural identity through the local tastes of the regions by promising distinct stories and experiences to travelers. Regions with gastronomic affluence arouse gastro tourists’ interest with their cultural and tourist attractions. One of the critical factors contributing to the awareness of visitors towards a particular destination is the creation of a gastronomy brand ima

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Wiweka, Kadek. "Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta." TRJ Tourism Research Journal 5, no. 2 (2021): 118. http://dx.doi.org/10.30647/trj.v5i2.132.

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Gastronomic tourism has been popular in various countries in the world, especially those that make gastronomy a major tourist attraction. This research objective is to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involve 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose fo

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Ni Made Sri Puspa Dewi, Roels, and Nisa Rahmaniyah Utami. "Characteristics and Motivation of the Millennial Generation to Take Gastronomic Tourism Travels." Global Research on Tourism Development and Advancement 6, no. 1 (2024): 19–28. https://doi.org/10.21632/garuda.6.1.19-28.

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The millennial generation's travel patterns are starting to like gastronomic tourism. Djejak Rasa Yogyakarta is here as a forum for the millennial generation as well as media while getting to know more about the gastronomy contained in the culinary offerings. The purpose of this study is to get an overview of the characteristics and motivations for choosing Djejak Rasa for gastronomy tours. The research method uses distributing questionnaires on the Google form which can be filled out by tourists after a tour of 50 people. Data analysis was carried out interactively models. The results of this

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Rubish, Maryna, Myroslava Choriy, and Lilia Zelenska. "GASTRONOMIC TOURISM AS A MEANS OF ACTIVATION TOURIST DESTINATIONS." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 61–66. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-61-66.

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Trends in tourism development of the XXI century suggest that one of the promising areas related to the acquaintance with the production, cooking technology and tasting of national dishes and drinks is gastronomic tourism. The concept of forming a tourist product in the form of a gastronomic or culinary tour combines economic, social and cultural values of the territory, covers the climate, traditional agriculture and crafts, art, national customs, traditions and life. That is, gastronomic tourism fully contributes to the development of the tourism sector and is a means of activating the touri

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NESTERCHUK, Inna, Anna OSIPCHUK, Eduard BONDARENKO, Оksana TRUSIJ, Valentyna IVANENKO, and Lyudmyla CHYZHEVSKA. "RELOADING OF GASTRONOMY TOURS IN THE CONDITIONS OF USING THE RIGHT-BANK POLISSIA GASTRONOMY POTENTIAL." GeoJournal of Tourism and Geosites 34, no. 1 (2021): 170–76. http://dx.doi.org/10.30892/gtg.34122-633.

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The article is devoted to the development of methods for creating and updating gastronomic tours in terms of realizing the tourist potential of the Right-Bank Polissia and in connection with the demand of potential domestic and foreign tourists. The method of calculating the gastronomic potential of the Right Bank Polissia has been shown, the geovisualization of which is carried out by developing a series of author 's thematic cartographic models. The map "Gastronomic tastes of the Right-Bank Polissіa festivals" will help to show the route to the Right-Bank Polissia, which contains popular gas

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Selivanov, Victor, and Anastasiya Kriukova. "Development of Gastro Tourism in Southern Resort Areas of Russia." Regionalnaya ekonomika. Yug Rossii, no. 4 (December 2024): 209–15. https://doi.org/10.15688/re.volsu.2024.4.20.

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Gastrotourism is characterized by positive dynamics in the Black Sea resorts of Russia. This type of tourism is actively progressing in the economy of many countries. Ecotourism, which also includes gastronomic tourism, is a complex promising economic phenomenon that has a number of perspective development paths. The following types of tourism are directly connected with ecological tourism: nature tourism, ethnographic tourism, gastronomic tours, etc. Gastronomic types of travel have been gaining popularity for a long time and are attracting more and more tourists. The relevance of research to

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17

Lepetiuk, Viktoriia, and Oksana Travkina. "APPLICATION OF GIS TECHNOLOGIES FOR THE FORMATION OF THE GEOSPATIAL DATABASE OF GASTRONOMY TOURISM OF UKRAINE." Management of Development of Complex Systems, no. 51 (October 7, 2022): 69–80. http://dx.doi.org/10.32347/2412-9933.2022.51.69-80.

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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

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Pushka, Olga, Larisa Sharan, Oksana Arpul, and Andrey Sharan. "ETHNIC UKRAINIAN CUISINE AS AN ELEMENT GASTORONOMIC TOURISM IN UKRAINE." GEOGRAPHY AND TOURISM, no. 59 (2020): 29–35. http://dx.doi.org/10.17721/2308-135x.2020.59.29-35.

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Goal. The purpose of the article is to substantiate the expediency of studying the ancient culture of the Ukrainian people, in particular, acquaintance with the customs and recipes of the ethnographic region in the framework of gastronomic tours throughout Ukraine. After all, statistics show that holding such events inspires young people to study the culture of their ancestors. Method. The methodological basis of this work are the works of domestic and foreign scientists in the field of hospitality, scientific periodicals, Internet resources. The methodology includes generalizing and statistic

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Dewi, Roels Ni Made Sri Puspa, Elzishilla Aline Yovanca, and Nisa Rahmaniyah Utami. "GASTRONOMIC TOURISM STUDY OF DJEJAK RASA AS A TOURIST ATTRACTION IN THE CULINARY EXPLORATION IN YOGYAKARTA." Abdi Dosen : Jurnal Pengabdian Pada Masyarakat 8, no. 1 (2024): 293–304. https://doi.org/10.32832/abdidos.v8i1.2249.

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Djejak Rasa is a business built to introduce Yogyakarta culinary tourism from a gastronomic perspective. This business is a place to get to know more about Yogyakarta specialties. Therefore the purpose of this research was to study Djejak Rasa in introducing culinary tourism to tourists. Djejak Rasa has programs that have been implemented so far, namely Kelana Rasa, Ruang Rasa, and Curation Rasa. The research method used is descriptive qualitative research. Methods of data collection through participant observation, interviews, and documentation. The informant determination technique used purp

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Uliganets, S., S. Batychenko, L. Melnik, and Yu Sologub. "FEATURES DEVELOPMENT OF GASTRONOMIC TOURISM: FOREIGN EXPERIENCE." Bulletin of Taras Shevchenko National University of Kyiv. Geography, no. 78-79 (2021): 48–52. http://dx.doi.org/10.17721/1728-2721.2021.78-79.7.

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In the modern world, gastronomic tourism is gaining popularity as an alternative to all the usual holidays. Gastronomic tourism is a type of tourism-related to acquaintance with the production, technology of preparation and tasting of national dishes and drinks, as well as with the culinary traditions of the peoples of the world. A gastronomic journey is a way of expressing a traveller’s understanding of a country. There are well-known gastronomic destinations in the world, including Spain, France, Italy, Greece, Belgium, Portugal, the United States (especially California in the Napa and Sonom

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Seyitoğlu, Faruk. "Tourists’ perceptions of the tour guides: the case of gastronomic tours in Istanbul." Anatolia 31, no. 3 (2020): 393–405. http://dx.doi.org/10.1080/13032917.2020.1735462.

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Samilyk, Maryna, and Oleh Kubrak. "Features of Gastronomic Tourism Development of Ukraine in the Conditions of the COVID-19 Pandemic." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 4, no. 1 (2021): 99–107. http://dx.doi.org/10.31866/2616-7603.4.1.2021.235157.

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The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food

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Samilyk, Maryna, and Oleh Kubrak. "Features of Gastronomic Tourism Development of Ukraine in the Conditions of the COVID-19 Pandemic." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 4, no. 1 (2021): 99–107. https://doi.org/10.31866/2616-7603.4.1.2021.235157.

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The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food

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Shashlo, Nina V. "Wine and Gastronomic Tourism as a Tool for Popularizing the Cultural Heritage of Crimea as a Region of the Northern Black Sea Region." Science Almanac of Black Sea Region Countries 10, no. 4 (2024): 25–30. https://doi.org/10.23947/2414-1143-2024-10-4-25-30.

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Introduction. Today, there is an increased interest in culinary, wine or gastronomic tours among tourists. Enogastronomic tour is a new tourist product, a set of activities for tasting traditional cuisine and drinks in a certain region. The purpose of the article is to study the peculiarities of the functioning of enogastronomic tourism in the Republic of Crimea as a form of intensification of preservation and a tool to popularise the cultural heritage of the region.Materials and Methods. To achieve the goal, both general scientific methods of research as well as special ones were used: struct

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Nesterchuk, Inna. "APPLIED GASTRONOMIC DOSSIER OF THE RIGHT-BANK POLISSYA." GEOGRAPHY AND TOURISM, no. 46 (2019): 48–63. http://dx.doi.org/10.17721/2308-135x.2019.46.48-63.

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In the article, an audit of gastronomic proposals for the territory of the the Right-bank Polissya study was carried out in order to attract and promote local autochthonous dishes and food traditions. Goal. The substantiation of the theoretical and methodological approach to the issues of promotion of local food and wine through a retro-innovative perspective. Therefore, the creation of immersive ethno-gastronomic experience requires an innovative approach, starting with the inventions of traditional dishes and recipes, but without the risk of loss of authenticity. Method. Based on the retro-i

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Aktymbaeva, B. I., and T. V. Trifonova. "GASTRONOMIC TOURISM AS A WAY TO ATTRACT ATTENTION TO A TOURIST DESTINATION." Central Asian Economic Review, no. 1 (May 20, 2021): 73–83. http://dx.doi.org/10.52821/2224-5561-2021-1-73-83.

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This article examines the main aspects of gastronomic tourism as a modern type of tourism. This work also tells about the history of gastronomic travel. Analyzed the main problems and prospects for the development of gastronomic tourism, as a way to attract the attention of tourists to tourist destinations in Kazakhstan. The role of this type of tourism in the formation of a tourist destination brand is revealed. The analysis of the development of gastronomic tourism in various countries is carried out and its contribution to the development of tourist destinations in these countries is evalua

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Wijaya, Tony, Nurhadi Nurhadi, Andreas Mahendro Kuncoro, and Penny Rahmawaty. "Qualitative study of Yogyakarta palace culinary gastronomic tourism." Global Journal of Business, Economics and Management: Current Issues 11, no. 1 (2021): 58–68. http://dx.doi.org/10.18844/gjbem.v11i1.5115.

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This study aims to explore in-depth information on the factors that become gastronomic tourist attractions of the Yogyakarta palace culinary. This research is qualitative research and data collection was carried out by interviews. In this study, the informants were the Yogyakarta palace’s gastronomic tourists and the Yogyakarta palace’s culinary managers. The data analysis technique used is a descriptive interactive model. These research results show that each restaurant has different concepts and segments serving culinary tourism services. The concept is presented with traditional and modern

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Zavyalova, Darya D., Natalia V. Krasilnikova, and Lyudmila V. Sotova. "Development of a gastronomic map of the Volga Federal District." Vestnik of North-Ossetian State University, no. 2 (June 25, 2025): 175–85. https://doi.org/10.29025/1994-7720-2025-2-175-185.

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One of the most attractive tourist destinations in recent years has been the development of gastronomic tourism, which is considered as a synthesis of economic geography, an assortment of traditional products and their production, to actively attract foreign and Russian tourists who have the desire and opportunity to comprehensively explore the traditions of the regions and the peculiarities of the local population, as well as to destroy persistent stereotypes. The article is devoted to the study of the peculiarities of the technology of developing a gastronomic map of the Volga Federal Distri

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САВЕЛЬЕВА, О. В. "ГАСТРОНОМИЧЕСКИЙ ТУРИЗМ КАК ИНСТРУМЕНТ РАЗВИТИЯ БРЕНДА РЕГИОНА". Экономика и предпринимательство, № 11(172) (12 жовтня 2024): 624–31. http://dx.doi.org/10.34925/eip.2024.172.11.108.

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Статья отражает необходимость развития гастрономического туризма в странах и регионах с целью формирования бренда территории. Гастрономический туризм в последнее время становится необъемлемым инструментом социально-экономического развития, а также популяризации национальных традиций различных этносов, проживающих в той или иной местности. Особенностью данного вида туризма является его узконаправленность, что оказывает существенное влияние на сформирование спроса на гастрономические туры. The article reflects the need to develop gastronomic tourism in countries and regions in order to form a br

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Kydyraliev, N. A., N. K. Turganbaeva, and A. A. Amangeldieva. "State and development directions of gastronomic tourism in Kyrgyzstan." Services in Russia and Abroad 17, no. 3 (2023): 67–76. https://doi.org/10.5281/zenodo.8111590.

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<em>This article examines the current state of gastronomic tourism in Kyrgyzstan, which is at the stage of formation, despite the growing popularity among both local and foreign tourists. The reasons for the insufficient development of gastronomic tourism in the country are revealed. Since this type of tourism has been observed in Kyrgyzstan recently, there are no separate gastronomic tours yet. Factors such as outdated infrastructure, inadequate organization of advertising campaigns and promotion of national products, insufficient material and social support from the government and the popula

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Charisia, Vlachou, and Savvinopoulou Maria. "Food Tours Businesses: Main factors in designing a gastronomic experience." Open Journal of Business and Management 10, no. 06 (2022): 2996–3015. http://dx.doi.org/10.4236/ojbm.2022.106148.

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КАБЫТАЕВА, А. К., та М. А. ТИТОВА. "ПЕРСПЕКТИВЫ РАЗВИТИЯ ГАСТРОНОМИЧЕСКОГО ТУРИЗМА В КАЗАХСТАНЕ". Archivarius 7, № 9(63) (2021): 25–28. http://dx.doi.org/10.52013/2524-0935-63-9-7.

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В статье рассматривается современное состояние гастрономического туризма, целью которого является путешествие и ознакомление с национальной кухней страны, фирменными блюдами, обучением, повышением уровня профессиональных знаний в области кулинарного мастерства. Рассматриваются теоретические аспекты гастрономического туризма, влияние гастрономических событий на формирование бренда туристского региона. Выявлены проблемы развития гастрономического туризма в Казахстане, прогнозы его дальнейшего развития. Собраны популярные гастрономические туры по самым выгодным ценам. Раскрывается роль гастрономи

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MIHAILUK, E. L., and A. A. KHUMAROV. "DEVELOPMENT OF FOOD TOURISM PERSPECTIVES IN UKRAINE." Economic innovations 22, no. 2(75) (2020): 71–81. http://dx.doi.org/10.31520/ei.2020.22.2(75).71-81.

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Topicality. The development of domestic tourism is relevant today around the world, and Ukraine is no exception. One of the domestic tourism types for the country can be food tourism, which is still unequally developed within tourist destinations. Aim and tasks � to assess the condition of food tourism development in Ukraine and to outline the prospects for its further development on the basis of the European experience. Research results. A promising area of tourist services market development is food tourism - a specialized type of tourism, focused on learning about the history, technology an

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Melko, Liudmyla, and Tetiana Lytvynova. "GASTRONOMIC POTENTIAL OF THE INTANGIBLE CULTURAL HERITAGE OF UNESCO AND TOURISM." GEOGRAPHY AND TOURISM, no. 70 (2022): 3–9. http://dx.doi.org/10.17721/2308-135x.2022.70.3-9.

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The aim of the research is to analyze the gastronomic potential of the intangible cultural heritage of UNESCO (ICH), to substantiate the possibilities of its use in tourism, including the accordance with UNWTO tourism macro-regions, to improve the conceptual and terminological apparatus. The research methodology is based on the application of scientific methods, such as analysis, synthesis, comparison, classification, generalization, etc. The statistical method of information processing was used in the study of quantitative indicators regarding the gastronomic component of intangible cultural

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Cahyaningrum, Anis Okta, Tony Wijaya, Farlianto Farlianto, and Wardana Wardana. "Determinants of Gastronomic Tourism Intention to Yogyakarta Palace Culinary." American Journal of Economic and Management Business (AJEMB) 2, no. 2 (2023): 46–51. http://dx.doi.org/10.58631/ajemb.v2i2.17.

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The local wisdom of tourism, especially the culinary gastronomy of the Yogyakarta palace, is the main attraction in this study. This study aims to examine the motive factors that determine the intensity of culinary tours in the Yogyakarta palace culinary. This study also aims to examine the differences in motives based on groups of local and foreign tourists. This research is an associative research and the data is collected using a questionnaire. The population in this study is Yogyakarta tourists with a sample of some of the Yogyakarta palace culinary gastronomic tourists who come from forei

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Nesterchuk, Inna. "GASTRONOMY BRAND OF THE TERRITORY (ON THE EXAMPLE OF THE CULTURAL AND HISTORICAL HERITAGE OF THE RIGHT-BANK POLISSIA)." GEOGRAPHY AND TOURISM, no. 60 (2020): 43–56. http://dx.doi.org/10.17721/2308-135x.2020.60.43-56.

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The main goal of research is studying the regional specifics of traditional food of the ethnic groups inhabiting the Right-Bank Polissia and identifying prospects for the use of gastronomic brands in tourism. Substantiation of opportunities and ways to use the gastronomic brand of the territory in the development of hotel and restaurant business have been investigated. The theoretical significance lies in the development of the gastronomic brand of the Right-Bank Polissia - the national Ukrainian cuisine - due to tourist gastronomic tourism and brand promotion as the significance of the destin

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Vinokurova, Marfa Aleksandrovna, and Nina Alekseevna Konopleva. "Gastronomic tourism as a significant cultural form in the branding of territories." Культура и искусство, no. 10 (October 2024): 92–109. http://dx.doi.org/10.7256/2454-0625.2024.10.71972.

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The article substantiates the essential characteristics and factors of the development of tourism activities based on gastronomy, as a form significant in the promotion of territories and their branding. Our research is significant for understanding this issue in the Republic of Sakha (Yakutia). The form of tourism we have mentioned plays a significant role in the branding of territories, as it allows regions to stand out and attract tourists through unique culinary offerings. The object of the study is the branding of territories. The subject is gastronomic tourism as a form of socio-cultural

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Cárdenas Gómez, Anyi Gabriela, and Gisell Alejandra Ovalle Carrillo. "Impact of gastronomic events on the reactivation of MICE Tourism in Bogotá." International Conference on Tourism Research 6, no. 1 (2023): 51–56. http://dx.doi.org/10.34190/ictr.6.1.1220.

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Bogotá is one of the best MICE (Meetings, Incentives, Conferences, and Exhibitions) destinations in Latin America due to advantages in air connectivity, financial stability, industries, institutions, hotel infrastructure, and spaces for the development of large events. The city receives more than half of the foreign tourists who visit Colombia, traveling for professional reasons or to participate in congresses and conventions. Likewise, it is characterized by its cultural richness and varied gastronomic offer in products, flavours, preparation techniques, and presentations, with gastronomy bei

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Nesterchuk, Inna. "METHODS AND TOOLS FOR ASSESSING THE POTENTIAL OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 66 (2021): 18–28. http://dx.doi.org/10.17721/2308-135x.2021.66.18-28.

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The article is devoted to the development of the author's methodology for assessing the potential of gastronomic tourism in the region. But the past 2021 has changed the gastronomic preferences and views on fashion food around the world. After all, now a lot is being prepared in the home kitchen, a trip to a restaurant can be called an unusual adventure, and people are increasingly thinking about healthy eating and use products to maintain immunity. The global hospitality industry during the pandemic period supports the tourism sector in every possible way, unites to help overcome this global

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Ohiienko, Mykola, and Alona Ohiienko. "Gastronomic Festivals as a Form of Event Tourism and the Restaurant Business Development." Restaurant and Hotel Consulting. Innovations 2, no. 2 (2019): 213–22. https://doi.org/10.31866/2616-7468.2.2.2019.188204.

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Actuality. In the article the process of tourism development influence on raising the economic level of the Ukrainian regions and the state as a whole is explored, tourism is one of such budgetary factors. We have characterized the potential of event tourism. Gastronomic festivals are considered as the main form event tourism of Mykolaiv region. Income from tourism is significant, so the region benefits from a particular event. We argue that event tourism often involves a certain cognitive component, bringing tourists to the local culture. It can be categorized by event type and scale. Pu

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Widuri, Setyowati Ayu. "USEFULL OF LOCAL DRINKS (ARAK BALI) MATERIALS AS MIXED DRINKS IN TOURISM INDUSTRY IN BALI." Journal of Business on Hospitality and Tourism 2, no. 1 (2017): 168. http://dx.doi.org/10.22334/jbhost.v2i1.52.

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Bali is one of the areas that have great potential in the field of tourism. Bali island became well known internationally for its natural beauty, artistry, diversity of culture and social traditions inspired by Hinduism. Availability of facilities and infrastructure such as hotels, restaurants, travel agencies and other travel, tourist visits to Bali is increasing. Along with the development of the tourism industry and increased competition among tourist destination, local cultures becomes valuable as products and activities to attract tourists. Gastronomic food and drink is one of the local c

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Parjiati, Parjiati, Syafril Syafril, and Titin Titin. "Integrated Gastronomy Travel Patterns In Kotagede Yogyakarta." Journal Gastronomy Tourism 9, no. 2 (2022): 108–19. http://dx.doi.org/10.17509/gastur.v9i2.52379.

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Gastronomic tourism is one of the strategies in developing sustainable tourism in Kotagede, Yogyakarta. Yangko, a snack that has a unique name, is a traditional food originating from Kota Gede Yogyakarta which is currently very rare to find, even many local people do not know about the snack. This study aims to determine the concept of yangko gastronomy which includes history, philosophy, tradition, social, and to analyze how to cook traditional snacks from Kotagede, the equipment used and manufacturing standards, as well as efforts to preserve yangko. The research method used is a qualitative

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Бойко, З. В., Н. А. Горожанкіна, М. В. Корнєєв, Г. В. Щолокова, and С. О. Уманська. "PECULIARITIES OF THE DEVELOPMENT OF GASTRONOMIC TOURISM IN GEORGIA." Systems and Technologies 68, no. 2 (2024): 147–54. https://doi.org/10.32782/2521-6643-2024-2-68.17.

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The article examines the essence of gastronomic tourism and its structure, considers its various definitions developed by foreign and domestic scholars. Gastronomic tourism is one of the types of excursion and educational tourism that was formed at the end of the 20th century. This is a relatively new but extremely interesting direction of the tourism business, which is actively developing, allowing travellers to learn about the cuisine of different countries and ethnic groups. The research uses the methods of structural-logical and semantic analysis (to clarify the terminology and conceptual

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Zhunusova, A. A., N. Zh Kurmankulova, D. I. Dzhangeldina, and S. K. Kanatova. "Model of organizing events and gastronomic tourism as a factor in increasing the competitive advantages of tourism in Kazakhstan." Bulletin of "Turan" University, no. 3 (October 4, 2024): 246–57. http://dx.doi.org/10.46914/1562-2959-2024-1-3-246-257.

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This article focuses on the popularization of a new direction in tourism in Kazakhstan – event and gastronomic tourism. This study aims to develop an organizational model and innovative ways to promote event and gastronomic tourism, increasing its attractiveness and the competitiveness of the industry as a whole. The main directions of this article are the development of gastronomic and event tourism in Kazakhstan, identification of resource potential, concepts for promoting a tourist product, based on the development of effective methods and tools, development of an innovative program for the

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Otnyukova, Marine S., and Milana A. Sadigova. "GASTRONOMIC COFFEE TOURISM HOW TOOL FOR ATTRACTING TOURISTS TO THE REGION." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 10/4, no. 139 (2023): 54–59. http://dx.doi.org/10.36871/ek.up.p.r.2023.10.04.008.

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The article discusses the basis for the development of the concept of “coffee tourism”. The authors note that, despite the continued massiveness of tourist demand for certain products and destinations, the development of niche types of tourism is a promising tool for attracting tourists and developing regional tourism. The research results show that the possibilities of coffee production in the region and the established market of consumers of coffee products set the basis for the development of such tours. Coffee tourism not only brings real experiences to tourists and creates social and econ

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Marymorych, Anna. "GASTRONOMIC TOURISM IN THE TRANSCARPATHIAN REGION: DEVELOPMENT OF A TOURIST ROUTE." GEOGRAPHY AND TOURISM, no. 73 (2023): 26–31. http://dx.doi.org/10.17721/2308-135x.2023.73.26-31.

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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

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Haponenko, Hanna, Olena Yevtushenko, Irina Shamara, and Karina Boloto. "Prospects for the development of gastro tourism in Ukraine in the post-war period." 17, no. 17 (June 30, 2023): 128–40. http://dx.doi.org/10.26565/2310-9513-2023-17-11.

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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 gastrotouris

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Olishevska, Yuliya. "SPECIFICS OF GASTRONOMIC BRANDING OF UKRAINE." GEOGRAPHY AND TOURISM, no. 53 (2019): 27–34. http://dx.doi.org/10.17721/2308-135x.2019.53.27-34.

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Goal. The main purpose of this article is to determine the directions of formation of the gastronomic brand of individual regions of Ukraine and the country as a whole is the main purpose of this article. The object of the study is gastronomic branding of the territory of Ukraine, and the subject is methodological approaches to determining the gastronomic brand of the territory and the analysis of factors of its formation. Methodology. Works on a regional marketing, tourism management, as well as scientific publications on gastronomic tourism and tourist branding of the territory is methodolog

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Sarkisian, Ganna Ovsepivna, and Lyudmila Anatolievna Tymomir. "DEVELOPMENT OF INNOVATIVE COMPREHENSIVE HOSPITALITY PROGRAM FOR IMPROVING INTERNATIONAL UKRAINIAN-FRENCH RELATIONS." GEOGRAPHY AND TOURISM, no. 50 (2019): 160–67. http://dx.doi.org/10.17721/2308-135x.2019.50.160-167.

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The aim of the work is to find ways to improve the Ukrainian-French socio-economic relations, to organize a program of hospitality for the stay of French students in Ukraine. Methodology. The object of analysis, generalizations and research is the development of measures for the development of economic relations between the countries under study through the organization of gastronomic, wine, business, scientific and cognitive, complex tours.The objective of the work is to identify the objects for cooperation, to develop a model of cooperation. Results. Based on the results of the work, a draft

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SARKISYAN, Hanna. "THE ROLE AND SIGNIFICANCE OF GASTRONOMIC TOURISM STIMULATION IN THE DEVELOPMENT STRUCTURE OF REGIONAL TOURIST MARKETS OF UKRAINE." Ukrainian Journal of Applied Economics 5, no. 1 (2020): 312–20. http://dx.doi.org/10.36887/2415-8453-2020-1-37.

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Introduction. Today, tourism has become an integral part of people's lives. Every day thousands of people make various trips. Tourism is one of the parts of the economy that can bring significant income to the country's budget. One of its types is gastrotourism, which is developing more and more. The purpose of this work is to study the role and importance of stimulating gastronomic tourism in the structure of regional tourism markets in Ukraine. The main objectives of this article are to consider the concept of gastrotourism, its features and types; research of the importance of gastro-touris

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