GASTRONOMIC TOURISM: THEORETICAL AND METHODOLOGICAL FOUNDATIONS

this article analyzes the theoretical and methodological foundations of gastronomic tourism, first tourism and later, gastronomic tourism. In addition, the concept of gastronomic tourism, its place in the field of Tourism and its importance in the promotion of national cultures and traditions are highlighted. Also, the issues of development factors and history of gastronomic tourism, the needs of tourists and the effective use of territorial gastronomic resources are considered. Methods of comparison, observation and generalization are used during the analysis. As a result, conclusions will be drawn about increasing the economic potential of the regions through the development of gasrtonomic tourism, promoting national cuisine internationally, and strengthening tourist attraction. It is also covered in detail about gastronomic methodological techniques and results.