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To date, an important component of the tourism industry is the food of the guests. Getting acquainted with the sights of the city, sightseers simultaneously want to know about the peculiarities of national cuisine. Gastronomy is a significant resource of the territory, the source of the formation of its identity.

The search for new ways of catering is based on the study of the gastronomic component of the tourist product, on the basic principles of territory branding, which form the tourist image of the area, on the process of creating an impression of the product in the minds of consumers. Local cuisine can be regarded as a tourist resource of territories, allowing to create new tourist products, to open new facets of tourist destination. It can be used to understand the social and economic lifestyle of the destination. The connection between gastronomy and tourism contributes to the increase in the influx of tourists, contributes to the lengthening of tourists' stay, increases the profit from tourism.

Gastronomic tourism in the world is becoming very popular. People buy special gastronomic tours in order to become thoroughly acquainted with the cuisine of any country.

 General characteristics of gastronomic tourism in the world

The goal of gastronomic tours is to enjoy the specialties of the cuisine of a particular country. In this case, this goal is not to try some rare, exotic dish or try countless dishes. It is important to enjoy the local recipe, which for centuries absorbed the traditions and customs of local people, their culture of cooking. A gastronomic trip is a palette with which the tourist can draw his own idea of ​​a particular country. Food reveals the secret of the spirit of the people, helps to understand its mentality.

Specific features of gastronomic tourism:

  1. Conditions for the development of culinary tourism are absolutely all countries and this is a unique distinctive feature of this type of tourism.
  2. Also, gastronomic tourism is not a seasonal holiday, for any season you can choose the right tour.
  3. Culinary tourism is to some extent a constituent element of all tours. But unlike other types of tourism, acquaintance with national cuisine becomes the main motive, the goal and element of gastronomic travel.
  4. Promotion of local farms and food producers is an integral part of any gastronomic tour.

Gastronomic tourism has several directions:

• Tour of the countryside.

• Restaurant tour.

• Educational tour.

• Ecological tour.

• Event tour.

• Combined tour.

A rural tour is a type of tour that involves a temporary stay of tourists in the countryside for the purpose of tasting local cuisine and products produced in the region, and may also include participation in agricultural work. Such tours are interesting not only for their culinary component, but also for the fact that they make it possible, through food and food, to plunge into the everyday life of local people, to learn their customs, habits, customs and other subtleties, sometimes surprising and incomprehensible to representatives of another language and culture.

Restaurant tour - a trip that includes visiting the most famous and popular restaurants, characterized by high quality, exclusive cuisine, as well as national orientation. In the first place among the "restaurant" cities, of course, Paris is the capital of fashion and cooking.

An educational tour is a tour, the purpose of which is to study in special educational institutions with culinary specialization, as well as courses and master classes. For example, the famous French culinary school Le Cordon Bleu together with the hotel Four Seasons Hotel offers a program called Opening French cuisine - 5 nights in a Parisian palace with five-day culinary courses at the school itself.

Ecological tour - a tour that includes visiting ecologically clean farms and industries, getting acquainted with organic, organic products and their production. The ecological direction is especially developed in France, Germany, England, Switzerland and the USA - accordingly, tourists are most often sent to these countries.

Event tour is a tour aimed at visiting the area at a certain time with the aim of participating in public and cultural events with gastronomic themes: exhibitions, fairs, shows, festivals, holidays. For example, the July festival of the melon Cavaillon in France, the city of Cavaillon and the August Tomatina in Spain, the city of Bunyol.

Combined tour - a trip containing several of the above directions. Combined tours are suitable for tourists "with experience" of those who are already familiar with the gastronomy of one or the country, otherwise the tour can be informationally oversaturated. An example of a combined tour in the same France: the first couple of days tourists visit the Parisian restaurants, then a couple of days they study in the cooking school of the best chefs, and then go deep into France to get acquainted with the cultivation of herbs in Provence or with the production of cider in Normandy.

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