UDC

Authors

Abstract

The article deals with gastronomy as a key component of tourism industry. Rapid development of the tourism sector and increasing competition among tourist destinations for the target market have stimulated producers of tourist products and services to diversify their offers and find new competitive advantages. The author of this paper believes that gastronomy has great potential to make a tourist product and a destination as a whole more attractive. The gastronomic component keeps in line with the current consumption trends, such as demand for authenticity, creativity and new experience. The paper analyses the works of Russian and foreign scholars that have researched the role of gastronomy in tourism and indicates key advantages of using gastronomy in tourist activities from the point of view of the main stakeholders. These advantages are: enhanced competitive potential of a territory and its gastronomic products; diversification of local economy; flexibility towards globalization and unification; reduction of environmental hazards of tourist activities; raised profitability; increased tourist flows, etc. The paper emphasizes the importance of gastronomy for all types of tourism, not only for the gastronomic one, and suggests a classification of tourists in terms of their gastronomic preferences. Having analysed the experience of a number of destinations in France, Austria and Norway, the author makes a conclusion on the possible use of gastronomy on the Russian tourism market. The research suggests that gastronomy can form the basis for the marketing strategy of Russian tourist destinations with unique gastronomic traditions.

Keywords

References

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