Towards the study of gastronomic tourism and gastronomic tourist issues

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Ivane Javakhishvili Tbilisi State University Press
Introduction and Goal: The process of globalization has changed the world, a lot of things change with tourism, especially in gastronomic tourism. The food is changing and the trapeze culture, rituals and attitudes that are one of the characteristics of the nation's identity, are facing extinction. The majority of nations are constantly trying to use the natural, historical and cultural resources to maintain their identity. In this context, it is possible to successfully develop the gastronomic tourism capabilities. It is linked to the recent "gastronomic boom". Based on the topic's relevance, we have tried to briefly describe gastronomic tourism and who is the concept of gastronomic tourist, its importance in the country's economy and culture. Theoretical and methodological basics of the research: The theoretical and methodological basis of the thesis is the contemporary Georgian and foreign scientific works on gastronomic tourism issues, expert evaluations, materials of international conferences dedicated to gastronomic tourism issues, historical and other sources. Results and Implications: Based on the research we have determined the concept of gastronomic tourism, studying its various forms. The concept of gastronomic tourism has emerged in modern times and requires a careful study. The reflexive moment which is one of the most important points in this area, is very evolving, so the scientific part should show more activity towards the topic of tourism, economics and culture. Conclusion: Understanding the gravitational tourism as an important tourism business and the study of current events in the global world will help to develop gastronomic culture, maintain the identity of the nation, promote gastronomic tourism and enhance the economy of the country, something Georgia has the resources to accomplish
1. Tourism and Gastronomy – by Anne-Mette Hjalager and Greg Richards, Routledge (UK), 2001. (245 გვ) 2. ტურიზმი და გატრონომია, (ხელნაწერი სკრიპტი 202 A4 გვერდი)- ავტორი დალილა ცატავა. 3. Erik Wolf, Executive Director, World Food Travel Association, 2003). 4. 5. “The term ‘foodways” suggests that food is a new work of activities and systems – physical, social (communicative), cultural, economic, spiritual, and aesthetic” (Long 2004:23) 6. 7. 8. 9. М. В. Капкан, Л. С. Лихачева ГАСТРОНОМИЧЕСКАЯ КУЛЬТУРА: ПОНЯТИЕ, ФУНКЦИИ, ФАКТОРЫ ФОРМИРОВАНИЯ 10. Сохань, И.В. Особенности русской гастрономической культуры / И.В.Сохань // Вестник Томского государственного университета, 2011. – № 347. – С. 61–68. 11. (05.02.2018)
Gastronomic Tourism; Gastronomic Tourist; Gastronomic Culture; Trapeza - The process of eating meals
III International Scientific Conference: "Challenges of Globalization in Economics and Business", Tbilisi, 2018, pp. 476-481