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Nauryzbekova Almara Erkinovna
Candidate of economic sciences, Vice-rector for educational work
M.Kh.Dulaty Taraz Regional University, Republic of Kazakhstan
Atasheva Darya Orynkhanovna
Candidate of economic sciences, Head of «Tourism and Hospitality» department,
International University of Tourism and Hospitality, Republic of Kazakhstan
GASTRONOMIC TOURISM: CURRENT TRENDS AND PERSPECTIVES
Abstract. this paper examines the role and importance of gastronomic tourism, trends
and development prospect; the relationship with other types of tourism. Also, the
article defines the importance of gastronomic tourism in the field of tourist services.
Keywords: gastronomic tourism, tourism, tourist product, industry
Food during travel is an integral need of the tourist, as, being in a dynamic mood,
spending a large amount of energy; he needs to replenish his strength. This
phenomenon should also be considered from the other side – acquaintance of the tourist
with the culture of the places visited by him through tasting national and characteristic
dishes of certain countries. Here is also a professional interest, where there is reason to
study the characteristics of production, learning and skill-building tools, and analysis
tour operators cooking foods as destinations to create new tourist product.
Thus, the presentation of their national cuisine, which expresses the distinctive
feature of different countries, is a unique trade offer for them with their own brand.
Impressions and emotions of tourists play an important role both for the place of
their trip and for themselves. In response to this, tour operators have the opportunity to
analyze requests and reviews of tourists, thereby adjusting and creating a tourist
product that is suitable for all criteria and takes into account all comments. As a result,
there is a so-called "impression economy". This theory is that in the modern world,
people are looking for new emotions, wanting to get them after purchasing a particular
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product, that is, they pay for personal feelings and perceptions. Tourist services in this
case are inextricably linked with impressions, since their implementation is invisible,
but is felt through the emotions of the tourist. So, a large number of companies,
including travel agencies, offer and focus on the market of impressions. This process
is characterized by the direct impact of goods on the buyer's senses. Based on the above
facts, it should be noted that gastronomic tours can also be personified as a service
(product) that depends on sensory perception.
Gastronomic tourism, also known as culinary tourism in the popular tourist
language, is a relatively recent practice that has led to the emergence of an offshoot
tourist niche. However, a person's love for good food arose much earlier. It is a creation
of historical and modern culture.
Culinary tourism in an organized form calls for
exploring the stories and secrets of national cuisines of the world, hidden in different
parts of the globe; it is a way to plunge into the depths of another culture and taste the
delicacies of a foreign country that are atypical for us. Undoubtedly, this is one of the
best methods of exploring a new culture.
Speaking about the history of the emergence of gastronomic tourism, it is worth
noting that despite the fact that gastronomic tourism is a relatively new direction in
the tourism industry, travelers of past centuries during their wanderings kept records
about the local flavor, and food as well. This type of tourism was most popularized
at the beginning of the 21st century. The concept was first minted in 1998 by Lucy
Long, associate Professor of folk culture at Bowling Green University (Ohio, USA)
to express the idea that people learn about other cultures through local food [1]. This
laid the Foundation for the development of gastronomic tourism as a special type of
tourism. In 2001, the President of The international Culinary Tourism Association
(1 CTA), Eric Wolf, presented a document on culinary tourism to his organization.
This document later became a book that recorded the growing interest in culinary
and wine tourism [2]. Then the term "gastronomic tourism" began to cover a wide
range of experiences, from local eateries to gastropubs, wineries and highly rate d
restaurants.
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Today, tourism is one of the most powerful industries in the world. In many
developed countries, it plays a predominant role in the formation of gross domestic
product, creating new jobs, improving the infrastructure of a particular region and its
recognition. Also, this sphere has a close relationship and has a major impact on other
sectors of the economy, such as agriculture, culture, and transport.
Gastronomic tourism, in turn, as one of the growing areas of tourism, has led to
the creation of special tours that demonstrate the features of foreign national cuisines
and familiarity with them. Thus, some elements of culinary tours can be included in
various excursion programs, where you are invited to visit certain places, make a
tasting of dishes and drinks that characterize the national flavor of the visited
destination. Here you should also pay attention to the current trend of gastronomic
tourism, which is called agrotourism. The main distinctive features of agrotourism are
the satisfaction of human needs that are associated with the rural environment: taking
a direct part in farm life, food production and tasting. In the context of the growth of
international and domestic tourism of countries with agricultural production, as well as
agrotourism in particular, its products of rural industry can attract tourists who want to
get acquainted with organic food [3].
First of all, the tourist chooses the country he wants to visit; the next goal is to get
acquainted with the cuisine of the country. Gradually, the gastronomic adventures
became more intense with the change of preferences, and the emphasis was placed on
tasting exotic cuisine and drinks for which you need to explore the country. Let's
consider the world experience and the main agro tourist characteristics in the field of
gastronomy. The range, taste, flavors and variety of cuisine offered around the world
is huge. The tour called "wine" is known in France for a variety of tourist activities,
which include visiting a winery, studying the technological process of preparing drinks
and tasting. English dishes of fish and fried potatoes are typical of the British island.
Italy is represented by an assortment of legendary pastas, pizza, spaghetti, as well as
lasagna and mozzarella cheese. Japan is notable for its exclusive sushi, seaweed and
fish. Thailand is also famous for its world-famous mix of spicy and savory dishes of
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rice, chili, chicken, bamboo shoots, herbs and seafood [4]. And Kazakhstan, in
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