Gastronomic Identity of Regions: Specifi cs and Examples

Abstract

The purpose is to consider the importance of gastronomic tourism as a sign of the regional identity of territories. The object of the study is gastronomic tourism. The authors have analysed the spatial diversity of food products originating from a combination of culinary culture and geographical location of the region. The main factor in the popularity of gastronomic tours is the culinary component. The development of gastronomic tourism has been analysed as an important indicator of destination development. Scientifi c novelty consists in the practical approach of analysing gastronomic tourism through the regional identity of territories. Attention is paid to the typology of gastronomic tourists, directions, stages and types of gastronomic tourism. Materials and methods. The research is based on methods of analysis and comparison of information. The work adopted an inductive approach using exploratory data. Scientifi c works of both domestic and foreign scientists were used. Results and discussion. As a very important tourism product, traditional products are included in the categories of intangible cultural heritage. In recent years, competition between territories has increased rapidly and this has provoked an emphasis on traditional dishes and the tourism experience is shaped by the presentation of local food and drink, especially within gastronomic tourism. It is local food, based on gastronomic identity, that is an important component of memorable moments. Conclusions. All countries have prerequisites for the development of gastronomic tourism and this is a distinctive characteristic of this type of tourism. The authors have shown the importance of gastronomic identity, which depends on the economic and climatic conditions of the region, the greening of agriculture, the religious affi liation of the ethnic group, the growing of diff erent products (geographical location), the habitats of animals and fi sh, etc.