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Gastronomy is a great asset in tourism. It is part of the culture and tradition of these countries. Good cuisine is fun for everyone, because everyone wants to taste good and tasty food. Many people travel only for gastronomic purposes. Food is a basic human need and it can be the main motivation in the decision to travel. Therefore, the study examined gastronomy and its role in tourism.

  • Read count 35
  • Date of publication 30-11-2023
  • Main LanguageIngliz
  • Pages111-117
Ўзбек

Gastronomiya turizmda katta boylik hisoblanadi. Bu mamlakatlar madaniyati va an'analarining bir qismi. Yaxshi oshxona hamma uchun qiziqarli, chunki hamma yaxshi va mazali taomni tatib ko'rishni xohlaydi. Ko'p odamlar faqat gastronomik maqsadlarda sayohat qilishadi. Oziq-ovqat insonning asosiy ehtiyojidir va u sayohatga qaror qilishda asosiy turtki bo'lishi mumkin. Shuning uchun tadqiqotda gastronomiya va uning turizmdagi rolini o'rganildi

Русский

Гастрономия является большим преимуществом в туризме. Это часть культуры и традиций этих стран. Хорошая кухня – это удовольствие для всех, потому что каждый хочет попробовать хорошую и вкусную еду. Многие люди путешествуют только с гастрономическими целями. Еда – это основная потребность человека, и она может стать основным мотиватором решения о путешествии. Поэтому в исследовании рассматривалась гастрономия и ее роль в туризме.

English

Gastronomy is a great asset in tourism. It is part of the culture and tradition of these countries. Good cuisine is fun for everyone, because everyone wants to taste good and tasty food. Many people travel only for gastronomic purposes. Food is a basic human need and it can be the main motivation in the decision to travel. Therefore, the study examined gastronomy and its role in tourism.

№ Author name position Name of organisation
1 Nurullayev H.H. -- Oriental univeristeti
№ Name of reference
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2 Alonso, A. D. (2010). Olives, hospitality and tourism: a Western Australia perspective. British Food Journal, 55 - 68.
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8 Henderson, J.C. (2009) Food tourism reviewed. British Food Journal, 111, 317–326.
9 Kivela, J. & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
10 Kivela, J. Jakša, Crotts C. John (2009). Understanding Travelers' Experiences of Gastronomy Through Etymology and Narration. Journal of Hospitality and tourism research, 33(2), 161-192
11 McKercher, B., Okumus, F., Okumus, B., (2008). Food tourism as a viable market segment: it’s all how you cook the numbers, Journal of Travel& Tourism Marketing, 25,(2);137- 148.
12 Sánchez-Cañizares, S.M. & López-Guzmán, T. (2012). Gastronomy as a Tourism Resource: Profile of the Culinary Tourist. Current Issues in Tourism, 15 (3), 229-245.
13 Shenoy, S., (2005). Food Tourism and The Culinary Tourist, a Thesis Presented to the Graduate School of Clemson University, USA.
14 Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland. British Food Journal, 721 – 734.
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16 Yuncu, H.R., (2010). Surdurulebilir turizm acısından gastronomi turizmi ve Persembe yaylası, Congress of Aybastı-Kabatas 11, Ankara
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