CC BY
53
UDC 379.85
DOI: 10.24412/1995-0411-2021-4-50-61
Valeriya Sh. KHETAGUROVA
Russian State Social University (Moscow, Russia)
PhD in Geography, Associate Professor; e-mail: vhetag@yandex.ru
Elena M. KRYUKOVA
Russian State Social University (Moscow, Russia)
PhD in Economics, Associate Professor; e-mail: lena-krukova@yandex.ru
COMPLEX DEVELOPMENT OF ETHNO-GASTRONOMIC TOURISM IN RUSSIA AS A FACTOR OF PRESERVING ETHNIC IDENTITY
Abstract. Ethnic tourism, combined with elements of gastronomic tours, is one of the possible directions of the ethnocultural revival of the small peoples of Russia, and maintaining the integrity of the ethnic cultural space. Ethno-gastronomic tourism is able to help small regions of the Russian Federation to create their own unique trade offer in the tourism market during the post-pandemic crisis and contribute to the creation of new jobs in the tourism industry for the indigenous autochthonous population. Analysis of socio-economic factors in the development of ethno-gastronomic tourism in the context of preserving the identity of the small peoples of Russia and the development of practical recommendations aimed at diversifying the tourist product and ethnic self-identification of small peoples, contains the following tasks: an overview of the theoretical and methodological foundations of the development of ethno-gastronomic tourism; research of the most popular Russian tourist destinations and the prospects for their development; analysis of the target audience and the degree of demand for ethno-gastronomic tours at the present stage; development of practical proposals for the modernization of the organizational and economic mechanism of ethno-gastronomic tourism. Ethno-gastronomic tourism can draw attention to the problem of preserving the identity of the small peoples of the Russian Federation, as well as contribute to the infrastructural and economic development of sparsely populated regions of the country. Based on the theoretical and methodological foundations of the formation and functioning of ethno-gastronomic tours, the study of their influence on the creation of a regional tourist product in the period of world globalization made it possible to give a general description of the tourist resources of the regions of Russia, contributing to the integrated development of ethno-gastronomic tourism; assessment of the state and development trends of tourist potential in areas with small population groups; to develop recommendations for its development in the regions of the Russian Federation.
Keywords: ethnographic tourism, ethno-gastronomic tours, tourism industry, small peoples of Russia, ethnic identity
Citation: Khetagurova, V. Sh., & Kryukova, E. M. (2021). Complex development of ethno-gastronomic tourism in Russia as a factor of preserving ethnic identity. Service and Tourism: Current Challenges, 15(4), 50-61. doi: 10.24412/1995-0411-2021-4-50-61.
Article History Disclosure statement
Received 29 September 2021 No potential conflict of interest was reported by
Accepted 3 December 2021 the author(s).
© 2021 the Author(s)
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@_0@
УДК 379.85
DOI: 10.24412/1995-0411-2021-4-50-61
ХЕТАГУРОВА Валерия Шотаевна
Российский государственный социальный университет (Москва, РФ) кандидат географических наук, доцент; е-mail: vhetag@yandex.ru
КРЮКОВА Елена Михайловна
Российский государственный социальный университет (Москва, РФ) кандидат экономических наук, доцент; E-mail: lena-krukova@yandex.ru
КОМПЛЕКСНОЕ РАЗВИТИЕ ЭТНО-ГАСТРОНОМИЧЕСКОГО ТУРИЗМА В РОССИИ КАК ФАКТОР СОХРАНЕНИЯ ЭТНИЧЕСКОЙ САМОБЫТНОСТИ
Этнический туризм, совмещенный с элементами гастрономических туров, является одним из возможных направлений этнокультурного возрождения малых народов России, и поддержания целостности этнического культурного пространства. Этно-гастрономи-ческий туризм способен помочь малочисленным регионам РФ создать свое уникальное торговое предложение на туристском рынке в кризисный постпандемический период и способствовать созданию новых рабочих мест в туристской отрасли для коренного автохтонного населения. Анализ социально-экономических факторов развития этно-га-строномического туризма в контексте сохранения самобытности малых народов России и выработка практических рекомендаций, направленных на диверсификацию туристского продукта и этническую самоидентификацию малых народов, содержит следующие задачи: обзор теоретических и методологических основ развития этно-гастрономического туризма; исследование наиболее востребованных российских туристских дестинаций и перспектив их развития; анализ целевой аудитории и степень востребованности этно-гастрономических туров на современном этапе; разработку практических предложений по модернизации организационно-экономического механизма этно-гастрономического туризма. Этно-гастрономический туризм способен привлечь внимание к проблеме сохранения самобытности малых народов РФ, а также способствовать инфраструктурному и экономическому развитию малонаселенных регионов страны. Опираясь на теоретические и методологические основы формирования и функционирования этно-гастрономических туров, исследование их влияния на создание регионального туристского продукта в период мировой глобализации позволил дать общую характеристику туристских ресурсов регионов России, способствующих комплексному развитию этно-гастрономического туризма; оценку состояния и тенденций развития туристского потенциала на территориях с малочисленными группами населения; выработать рекомендации по его развитию в регионах РФ.
Ключевые слова: этнографический туризм, этно-гастрономические туры, туринду-стрия, малые народы России, этническая самобытность.
Для цитирования: Хетагурова В.Ш., Крюкова Е.М. Комплексное развитие этно-гастрономического туризма в России как фактор сохранения этнической самобытности // Современные проблемы сервиса и туризма. 2021. Т.15. №4. С. 50-61. DOI: 10.24412/1995-0411-2021-4-50-61.
Дата поступления в редакцию: 29 сентября 2021 г. Дата утверждения в печать: 3 декабря 2021 г.
1 Introduction
Tourism, being a key sector of the economy for many states, at the same time remains the most important form of interpersonal relations. It allows you to satisfy the need for travel and recreation, is an effective method of recreation, allows you to explore the world from a cultural and historical point of view. Acquaintance with the traditions and way of life of different countries, the creation of new economic and political unions, the strengthening of cultural contacts between representatives of different states are only a small part of the goals of tourism. The desire to get acquainted with the cultural traditions and customs of other regions is considered a key social function of the tourism sector. It allows you to create trusting relationships between representatives of different peoples, cultural and religious backgrounds.
On the world tourist market, there is an active development of the segment of eth-no-gastronomic tours, which form a unique understanding of the characteristics of the region through the prism of studying the ethnic traditions of small peoples in the context of the peculiarities of food culture. In the context of the development of the trend towards world globalization, separate, extremely close, ethnic tourism deserves attention, which is often combined with elements of gastronomic tours [10]. It is successfully developing as an independent direction of the tourism industry, it is promising and significant in the context of the dialogue of cultures.
Despite its popularity and indisputable advantages, in the modern classification of tourism, the ethno-gastronomic category is rarely considered as an independent one, its place in the tourism industry is ambiguous. This is largely due to the fact that gastronomic tours rarely act as independent ones, more often they are integrated into other types of tourism. It is customary to consider them as an accompanying, but not a fundamental element of the tour. At the same time, in recent years, gastronomic tours have become in demand precisely as an independent component, about 40% of tourists show interest in them. Acquaintance with the national traditions of different cuisines of the world becomes for them the fundamental motive of
the trip. Such tourists spend about 30% of the budget allocated for travel on gastronomic entertainment1. Unlike the gastronomic centers of the European civilization, ethno-gastro-nomic tourism in Russia is rather poorly developed. There are no full-fledged gastronomic tours as such, but there are only some elements of the main tour program. As in any other country, Russia has its own factors that restrain the formation of a new tourist segment. Nevertheless, the country's potential for the development of ethno-gastronomic tourism is very large, the main resource of which is the diversity of regional structures and ethnic groups. On the territory of the state, 85 independent subjects of the federation are allocated, and the number of small ethnic groups are more than 190 units. Most of the ethnic groups belong to the category of the so-called autochthonous peoples, who are aborigines of authentic territorial regions. The vast territory of Russia, where representatives of various ethnic groups live, is a treasure trove of a multifaceted and incredibly interesting culture. The cuisine in the country is varied and interesting, the gastronomic traditions of many regions are more than a thousand years old [12]. In the process of the formation of new tourist products in Russia, gastronomic tours continue to be combined with other, more popular and demanded by Russian tourists, types of recreation and entertainment. Ethno-gastronomic tours have become a widespread addition to excursion and educational, ecological and event tourism. Catering is an obligatory part of all tourist programs, but in the case of tours with a gastronomic bias, it is special. Participants are offered not just traditional types of food, but the opportunity to taste unique products and dishes of the region in which they are located. Accompanied by the organization of food, traditional for the region elements of hospitality, as well as other customs. This approach allows the tourist to get new unforgettable impressions, as well as a new unique travel experience.
One of the priority directions of tourism development in Russia is to support the
1 Association for Cultural and Gastronomic Tourism. URL: https://gastronomicassociation.ru (Date of access: 09/09/2021).
distinctive traditions of various regions of the country, as well as work to attract ethnic groups to participate in tourism programs. Ethnographic villages, theme parks and cultural centers, as well as other ethnographic objects are the key reference points of eth-no-gastronomic tours. Nevertheless, not all regions of the country have sufficient resources for the development of ethno-gastronom-ic tourism, one of the main obstacles to the development of which is financial and infra-structural instability.
The development process of ethno-gas-tronomic tourism largely depends on regional contributions and active promotion. The popularity of this or that tour is due to the success of the gastronomic brand developed in the region. That is why in most of the regional programs aimed at promoting ethno-gastro-nomic tours, the emphasis is on the development of an authentic gastronomic brand. The following indicators are important for each brand: product uniqueness; availability; the belonging of products and dishes to traditional culture; customization of products and dishes; relevance of modern gastronomy [7]. Gastronomic multicultural brands have already been created in many regions of Russia. They are based on historical regional traditions, and the achievements of modern gastronomy are used only as an auxiliary link.
2 Methodology
The methodological basis of the research consists in a systematic approach to studying the problems of the organization and functioning of ethno-gastronomic tourism, includes methods of empirical and theoretical research - synthesis, comparison, comparison, generalization, analysis of scientific literature and regulatory documents, study of information on tourist sites, methods of economic and organizational modeling, systemic, comparative and statistical analysis. Also, during the study, we used such sources of information as: cartographic materials due to the recreational development of the territory of Russia, its ethnographic geography and transport network; regional, scientific, and tourist literature, which contains various data on the recreational and ethnographic geography of Russia; statistical data of state organizations and the results of expert assessments of the
development of gastronomic tourism in the country. After analyzing the current state of theoretical approaches to the development of ethno-gastronomic tourism, systematizing the research methodology on the basis of foreign and Russian experience, the prerequisites for its development on the territory of Russia are determined, the place and specificity of ethno-gastronomic tourism in tourist flows is revealed and the place and role in the development of the tourism industry in RF.
3 Results 3.1 Rerourcepotentialofethao-gastronomictourisminRussia
The ethnic diversity characteristic of Russia is the most important and irreplaceable resource that allows you to be confident in the successful development and popularization of ethno-gastronomic tourism. The versatility of the national composition of the Russian Federation allows you to create unique regional products based on the individual ethnic and gastronomic component of each region.
Before proceeding with the creation of specific practical proposals aimed at the development of ethno-gastronomic tourism, it became necessary to identify the key prerequisites for such development:
1. The diversity of ethnic groups in the country with individual territorial integration. A wealth of ethnic formations with unique culture, natural, historical and religious resources.
2. A rich ethnocultural base, which has developed through the interaction of different national complexes. In the formation of this aspect, long-term coexistence of different ethnic groups in the same territory, as well as interethnic integration, are important.
3. The desire to strengthen interethnic relations, to make harmonious and friendly relations between representatives of different ethnic groups.
4. The growth of the level of urbanization in all regions of the Russian Federation and widespread globalization, which entail the loss of unique cultural values, the individuality of social and social groups. The flip side of urbanization is the desire of people for self-knowledge, expanding cultural boundaries, studying the historical heritage.
5. The need to promote Russian tourism at the international level. Creation of
new unique travel products that have no analogues in the world.
Widespread urbanization, which has affected absolutely all developed countries, is one of the main prerequisites for changing tourist preferences. Travelers are more and more attracted by objects located outside of large metropolitan areas, poorly studied and known only to a few people regions. The trend towards the creation of new attractive products of this specificity is common for the tourism market in most countries [19].
Analyzing the features and trends in the development of ethno-gastronomic tourism in Russia, one cannot fail to note the global fame of the original Russian cuisine, which has gained fame in many countries of the world. The gastronomic features of Russian cuisine can vary significantly depending on the region. In the restaurant sector in Russia, new chains have become widespread, specializing in the cuisine of the indigenous population. In the Krasnodar Territory, cafes and restaurants are widespread, where you can taste traditional dishes of the Adyghe, Georgian and Armenian cuisine. Guests of Astrakhan have the opportunity to visit restaurants of Kazakh and Tatar cuisine, and in the central region of Russia there are restaurants with classic Russian cuisine. Some of the best traditional restaurants are located in the Ivanovo region. A wide selection of tours to historical village farms is available to travelers in Suzdal and its environs. In addition to ancient farms, there are apiaries, poultry yards and farms where medicinal plants are grown. A significant part of these tours is tasting the best regional products and traditional dishes prepared from them. The emphasis is on organic products and authentic gastronomic ingredients. One of the first regions in Russia to receive state support for the development of gastronomic tourism was the Altai Territory. The administration has created a new ethnographic center "Cheese Village" in the region, the central object of which is a thematic museum.
The emergence of new ethnographic reserves has become an important element in the development of ethno-gastronomic tourism in Russia. They unite special regions and settlements in which the traditions of
indigenous peoples are considered the most interesting and distinctive. In such cultural and ethnographic centers, you can get acquainted not only with culinary, but also with craft, as well as historical traditions of local residents. Ethnographic reserves have become a permanent venue for thematic cultural programs and festivals, whose visitors have the opportunity to fully immerse themselves in the unique atmosphere of the region of residence. The gastronomic component in such programs remains one of the key ones. A large selection of ethnographic reserves is presented in the Far East, in the Kamchatka and Khabarovsk Territories.
In recent years, weekend tours have become the most relevant for Russian travelers; they attract tourists with a short duration and lack of unnecessary material expenditures [8]. A key component of such tours is visits to thematic museums and restaurants, tasting, as well as excursions to modern agricultural and food industry facilities. In many regions, tours include visits to farms. Typical sites that make up popular ethno-gastronomic tours are:
S Bread Museum (Moscow, Izmailovsky Kremlin);
S Porridge Museum (Kashin, Tver region);
S Museum of Russian Dessert (Zvenigor-od, Moscow Region);
S Museum «Tula Gingerbread» (Tula);
S Oil Museum (Semenkovo settlement, Vologda region);
S Cheese Museum (Altai Territory).
These museums have an interesting collection of exhibits dedicated to the production of a particular product or cooking. Museum guests are told about the history of traditional regional products and dishes, the process of their preparation is demonstrated, and then invited to a tasting. Many museums conduct unusual theatrical excursions, guides use beautiful traditional costumes and accessories, which make the programs even more exciting and spectacular. During the excursions, you can learn a lot of facts about the gastronomic traditions of the past centuries, take part in culinary master classes and other entertainment programs. Each of the above-mentioned museums is the most valuable object of the country's cultural, historical
Fig. 1 - Gastronomic brand of Tula - Tula gingerbread
and gastronomic heritage. In addition, the educational component remains an important element of ethno-gastronomic tourism.
Monogastronomic cities are very attractive for travelers, the symbol of which has become a particular culinary product (Figure 1). Such promotion of ethno-gastronomic tourism increases the attractiveness of a particular region, and also makes the development of a tourist destination tangible for the country as a whole. According to statistical indicators, this particular approach is the most cost-effective and successful in promotion (Table 1). Table 1 - The most recognizable gastronomic brands in Russia
The range of works carried out in Russia to identify potential resources allows us to say that the development of ethno-gastronomic
tourism in the country is not only possible, but is one of the most promising areas for the tourism sector as a whole. The necessary resources for the systematic development of ethno-gastronomic tours in the regions of the Russian Federation are presented in Fig. 2.
Within the framework of the UNWTO assembly, which took place in 2017, the first gastronomic card in Russia was presented2. This multifaceted project fully outlined the culinary features of various regions of the country, with emphasis on the most promising gastronomic regions and brands. The Gastronomic Map of Russia is an intersectoral tourism development project that unites thousands of chefs, restaurateurs, hoteliers and manufacturers in the regions of Russia. Since the start of the project in 2017, with the support of 28 participating regions, 23 mobile festivals of regional cuisine have been held, including the festivals "Cuisine of the Peoples of Russia" as part of the celebration of the National Unity Day, design and training laboratories of regional cuisine and expeditions, as well as published 9 culinary books by the largest publishing houses in Russia. In 2018, the Federal Agency for Technical Regulation and Metrology (Rosstandart) registered the country's first voluntary certification system in the field of gastronomic tourism "Gastronomic Map of Russia". Of the main criteria for evaluating a tourism object and the hospitality sector, declared as a catering enterprise specializing in Russian regional cuisine: the presence of a permanent menu of regional cuisine, the use in the preparation of regional products and Russian culinary techniques.
In 2021, with the support of the Federal Agency for Tourism, the project launched a mobile travel planning application called the Gastronomic Map of Russia Guide. The project is being implemented with the informational support of the Federal Agency for Tourism, the Ministry of Foreign Affairs of the Russian Federation, with the expert support of the Federation of Restaurateurs and Hoteliers. Author-methodologist and
2 "The Gastronomic Map of Russia presented the regions at the WTO Assembly." Izvestia-IZ. URL: https://iz.ru/920751/2019-09-12/gastronomiches-kaia-karta-rossii-predstavila-regiony-na-assam-blee-vto (Date of access: 09/09/2021).
Branded product Region
Altai honey Altai region
Adyghe cheese Republic of Adygea
Astrakhan watermelon Astrakhan region
Vologda oil Vologodskaya Oblast
Salmon caviar Sakhalin
Kamchatka crab Kamchatka
Ossetian pies Republic of North Ossetia-Alania
Tula gingerbread Tula region
Russian Parmesan by Oleg Sirota Moscow region
3 ADcnmniadHtmn and entering raci i tics
г
il ос mj H OevclnpedsevicE 1 infrastnjciurE
s Transpart infi Qïtnjrturc
Sulk- M-uRfJim. luiuprui" rill J M lid IK« lUJ-bl foctflHth
SlJilf к^parI Гш vnall ünd iiMÜMiii-k -■«d jjihnun
Fig. 2 - Resource potential of ethno-gastronomic tourism in the Russian Federation
project leader - E. Shapovalova. The activities of the project are aimed at the systemic promotion and introduction of Russian regional cuisine, regional products with the greatest export potential into the hospitality sector, and the development of a culture of consumption of Russian-made food products. The project is intended to draw attention to the achievements of Russian entrepreneurs, as well as to the need for official recognition by the state of the cuisine of the peoples of Russia as an integral part of Russian culture, an obligatory aspect of tourism.
A striking event aimed at attracting a large number of tourists is the organization of gastronomic festivals [18]. Such as "Smelt Holiday" in St. Petersburg, "Long Sausage Day", "Herring Day" in Kaliningrad [1], "Sviyazhskaya Ear" in Tatarstan, "Fish-Crayfish" in Syzran, "Fish my TLT" in the Samara region, "Hold the crab" and "On the crest" in the Primorsky Territory [14], etc. Based on a comprehensive study of a wide variety of gastronomic festivals on the basis of domestic and international experience, four basic models of organizing culinary festivals have been formulated: a historical model, based on the observance of traditions and customs having deep historical and religious roots (for example, Maslenitsa in Russia); ethnographic model associated with national cuisines (regional holiday of the indigenous peoples of the North of Russia, Days of Udege cuisine in the Far East of Russia); a geographical model associated with the promotion of regional crops ("Cucumber Festival" in Suzdal and "Cucumber Festival" in the Lukhovitsky District of the Moscow Region; "Russian Watermelon" and "Signor Tomato" in Astrakhan; onion festival in the town of Lukh, Ivanovo Region; "Antonovskie apples "in Kolomna;" Life-raspberries "in
the village of Novoselki near Ryazan); food / grocery model, in which the participants of the festival present food and drinks regardless of the place of production ("Birthday of Russian vodka" in Russia; interregional festival of drinks "Altayfest", etc.) [6].
3.2 Factors of the development of ethno-gastronomic tourism in Russia
The promotion and popularization of the ethno-gastronomic sphere in the domestic tourism market is constrained by the insufficiently developed tourist infrastructure and the unclaimed tourist potential of the sparsely populated regions of Russia. Their improvement would allow not only to attract new customers in the tourist market, but also to interest foreign tourists, whose demands are very high.
To highlight ethno-gastronomic tourism as a separate area, it is necessary to focus on the following primary conditions:
> the presence of unique tourism resources, which are a necessary platform for the development of the tourism industry and the creation of unique offers in the tourism market. The diversity of ethnic groups and the unique cultural traditions of ethnic groups can act as those necessary resources that can attract potential tourists;
> variety of objects and phenomena of natural, ethnic, cultural and historical nature. The ability to include their combinations in the formation of specific tourist offers;
> the fact of many years of coexistence in one region of several ethnic groups with unique cultural traditions and peculiarities of the way of life. The ability to create combined tours covering multiple ethnic groups, different cultures and historical sites. Such ethno-gastronomic tours all over the world are especially popular and attract the largest number of travelers [3];
Table 2 - Factors in the development of ethno-gastronomic tourism
The main types of factors Subdividing factors Component factors
Cultural and historical Ethnic factors The multinationality of the peoples of the earth, the diversity of cultures, traditions, customs, religions and gastronomic preferences
Historical static factors Presence of historical and architectural monuments, objects of culture and art
Socio-spiritual factors Level of education, cultural and aesthetic needs of the population, cognitive interest
Natural and geographical Geographic factors Relief, landscape features, richness and uniqueness of flora and fauna, the presence of exotic natural objects, the presence of natural healing resources
Natural climatic peculiarities Climatic zone, climate features, favorable ecological situation
Political Political Political stability, calm crime situation, simplified procedure for tourist formalities, state. policy on cooperation in the field of tourism and international economic relations
Political and geographical Border position
Mass migration of peoples
Financial and economic The economic situation in the country Financial stability, high level of income of the population, stability of the price level
Investment projects
Socio-demographic Socio-demographic Age and sex composition, family presence and number of children in the family, income level, educational level, duration of paid leave, urbanization, ratio of material and spiritual needs in society
Material and technical Accommodation facilities Material base with varied and high-quality services, level of service, service culture
Catering industry
Trade sphere Price level, high culture of service
Transport infrastructure Multilevel modes of transport, continuity, safety, and comfort of transport communication
Advertising -organizational Strategic Development and promotion of a well-organized marketing strategy, advertising campaign for ethno-gastronomic tours
Image of the territory Building a strong brand that meets the needs of tourists
> great territorial potential, the ability to conduct ethnic tours in various regions of the country and region. One of the main features of ethno-gastronomic tours is the attraction for tourists living far from the regions declared in the tour. People are guided by the desire to learn something new, and therefore visiting distant regions is always the most attractive for them. In Russia, a sales market can be found for each tour, regardless of the location of the region in which it is based, and all thanks to the huge area of the country;
> availability of restaurants of national cuisine. In order to attract the interest of travelers to each specific ethnic group, a cultural base is very important, designed to visually demonstrate the unique characteristics of a particular ethnic group.
The most important components of such a base are a clearly defined territory in which representatives of a certain people live, a unique history and cultural traditions that have developed over the centuries. A particular language or dialect, interesting traditions and gastronomy - all components are important characteristics of each particular ethnic group. It is the gastronomic traditions of the ethnos that become the most interesting to study; many unique traditions are always revealed in the national cuisine;
> availability of qualified personnel and direct participation of representatives of a particular ethnic group in the formation of tours. For travelers, it is important not only a high-quality service during the trip and a well-formed tourist product, but also
the opportunity to get acquainted with representatives of an ethnic group. Observing everyday life and everyday business activities is just as important as tasting new dishes. Such a formation of tours allows participants to better immerse themselves in the culture and atmosphere of the region in which they are located.
One of the large-scale studies of The World Food Travel Association was devoted to the popularity of the new tourist destination. Within its framework, it was possible to find out that about 46% of travelers during their holidays prefer the authentic cuisine of the region in which they are located. About 44% of respondents opted for an eclectic cuisine, and 35% indicated an interest in local products. For 22% of respondents, budget food was relevant. The fact that gastronomy allows you to remove cultural and social barriers generated a positive response from 81% of survey participants3. Thus, the study allows us to conclude that the development of ethno-gastronomic tourism will be relevant in any region of the world, however, for its development, one should take into account the groups of factors that directly affect the feasibility of the formation of ethno-gastronomic tours.
In general, there are a large number of factors that directly affect the strategic development of ethno-gastronomic tourism in a particular region. The main factors that have a direct impact on the formation and development of ethno-gastronomic tourism are presented in Table 2 [2].
4 Discussion
A special impetus for the development of ethno-gastronomic tourism was the transition of the tourism sector from a purely economic to a cultural and educational category. The need for travel has increased significantly in recent years, more and more people strive to learn the culture and traditions of other countries and peoples. The peculiarities of the way of life, centuries-old traditions, rich cultural and historical heritage, as well as the traditions of national gastronomy attract millions of travelers. To accurately characterize
3 TravelHunter. URL: https://thunter.ru/novosti/ vsyo-chto-vi-hoteli-znat-o-gastroturizme-no-boya-las-sprosit. (Date of access: 09/09/2021).
the concept of "ethno-gastronomic tourism", it is worth giving a detailed definition of its key components - ethnic and gastronomic tourism.
"Ethnic tourism" is an independent category of the tourism industry. Its main tasks: acquaintance with the cultural traditions and way of life of a certain ethnic group living in a specific territory, with individual cultural and linguistic components. Ethnic tourism is relevant and popular in all countries of the world, which have been affected by the stages of scientific and technological progress and urbanization4.
Gastronomic tourism, in comparison with ethnic tourism, is considered a newer direction of the tourism sector, which is rapidly gaining popularity. Although it has not yet been singled out as a separate destination, the demand for gastronomic travel is growing every year. "Gastronomic tourism" is defined as a special direction of travel, the purpose of which is to get acquainted with the national, regional or ethnic traditions of gastronomy, coupled with the allocation of their individual characteristics. During such trips, tourists are interested not only in gastronomy objects that exclusively presume to satisfy the feeling of hunger. They learn new culinary traditions of different countries, taste unique products that are not found in other regions of the world.
According to statistics, in recent years, the share of gastronomic tours in relation to the total volume of world tourism amounted to about 8,2%, the popularity of the destination is constantly growing [5]. In many ways, the rapid development is due to the fact that gastronomy is an integral part of every person's daily life. In many respects, gastronomic tourism owes its rapid spread to the fact that it develops in direct interaction with ethnic tourism. As a separate area of culture, gastronomy unites all the elements related to food culture. The latter, in turn, is an integral part of any ethnic culture. It is important to take into account that gastronomic elements are present in absolutely all tours, since gas-
4 Russian Federation. The laws. "On the basics of tourist activities in the Russian Federation: Federal Law No. 132-FZ" [adopted on November 24, 1996, as amended by from 09.03.2021].
tronomy remains an integral part of everyday life.
Thus, in a concise interpretation, eth-no-gastronomic tours are one of the most promising travel options that allow you to get acquainted with the unique traditions of eth-
nic cuisine of a particular region. In the scientific community, there are many variations in the meaning of the definition of "gastronomic tourism" and "ethno-gastronomic tourism", the most popular of which are presented in Table 3.
Table 3 - Definition of the definition of "ethno-gastronomic tourism"
Author Definition, source
E. Wolfe [4] «Gastronomic tourism is about finding and enjoying unique, unforgettable food and drinks, both on the other side of the earth and on the next street. Indeed, in addition to traveling around our country or around the world, we can also become gastronomic tourists in our region, city and even area»
E.L. Dracheva, T.T. Hristov [4] «Gastronomic tourism is tourism, when tourists and visitors who plan to taste partially or completely the cuisine of a certain area or carry out an event related to gastronomy visit certain destinations, in other words, it is a trip to get acquainted with the national cuisine of the country, the peculiarities of production and preparation of products. and dishes, as well as training and raising the level of professional knowledge»
D.I. Basyuk [11] «Gastronomic tourism is a science that studies the relationship between nutrition and culture and belongs to the branch of social disciplines»
V.D. Ivanov [9] «Ethno-gastronomic tourism is a journey to get acquainted with the peculiarities of local cuisine, culinary traditions, as well as to taste a dish or product that is unique for a newcomer. Gastronomic tourism has several directions: a tour of the countryside; restaurant tour; educational tour; ecological tour; event tour; combined tour»
T.S. Kuklina [13] «Gastronomic tourism is a type of tourism associated with movement in different countries in order to get acquainted with national dishes, products, drinks»
G.G. Vishnevskaya [20] «Ethno-gastronomic tourism is a type of tourism associated with acquaintance with the production, cooking technology and tasting of national dishes and drinks, as well as with the culinary traditions of the peoples of the world»
S.E. Salamatina [16] «Gastronomic tourism is a type of activity, the purpose of which is to get acquainted with the ethnic cuisine of a country or region, the main products, the peculiarities of cooking technology, as well as increase the level of knowledge in cooking»
N.E. Nekhaeva, Yu.S. Terekhova, O.R. Zhelezova [21] «Ethno-gastronomic tourism is a new direction in the development of world tourism, which may be one of the possible directions for the preservation and development of the economy of the traditional economy, cultural heritage and a factor in the sustainable development of territories»
N.E. Nekhaeva, Yu.S. Terekhova [15] «Gastronomic tourism is a trip to get acquainted with the peculiarities of the national cuisine of the country, culinary traditions, the peculiarities of the production and preparation of products and dishes, as well as training and raising the level of professional knowledge»
N.V. Shcherbakov, O.V. Zhdanova [17] «Gastronomic tourism is seen as a tool of intercultural interaction, respect for cultural diversity, on a par with language, religion»
The above facts and characteristics make it possible to single out ethno-gastronomic tourism as a special category for the tourism sector, including the following activities: visiting a certain region, studying the traditions of national cuisine, acquaintance with authentic gastronomic components, learning how to cook traditional dishes, tasting ready-made dishes and products.
5 Conclusions The development of a set of theoretical provisions and practical recommendations for
the formation and development of ethno-gas-tronomic tourism in large and small regions of the Russian Federation in the context of preserving the identity of the small peoples of Russia allows us to draw the following conclusions: 1. During the study of various approaches to the definition of "ethno-gastronomic tourism", the following definition of this concept was formed: "Ethno-gastronomic tourism is a special category for the tourism sector, which includes the following activities: visiting a
certain region, studying the traditions of national cuisine, acquaintance with authentic gastronomic components, training in the preparation of traditional dishes, tasting of ready-made meals and products" [11].
2. Despite its popularity and indisputable advantages, in the modern classification of tourism, the ethno-gastronomic category is rarely considered as an independent one, its place in the tourism industry is ambiguous. This is largely due to the fact that gastronomic tours rarely act as independent ones, more often they are integrated into other types of tourism. It is customary to consider them as an accompanying, but not a fundamental element of the tour. At the same time, in recent years, gastronomic tours have become in demand precisely as an independent component, about 40% of tourists show interest in them. Acquaintance with the national traditions of different cuisines of the world becomes for them the fundamental motive of the trip.
3. It is difficult to overestimate the economic and social effect of the development of ethno-gastronomic tourism. It increases the recreational attractiveness of the region, contributes to the development of modern tourist and cultural infrastructure, and attracts highly qualified specialists to the region. In some cases, the development of new tourism destinations may have an impact on local legislation.
4. The study of the situation and prospects for the development of ethno-gastronomic tourism in Russia showed that most of the regions of the Russian Federation have a high natural and ethnic potential. A wide variety of traditions, cultures, peoples and ethnic groups, on the one hand, and the desire of people to study the history and culture of their people and the knowledge of world cultural and historical values, on the other, provides great prospects for the development of ethno-gastronomic tourism in the country. But, on the other hand, there are a number of problems that require immediate solutions to promote ethno-gastronomic tourism: poor transport accessibility and the lack of a sufficient number and appropriate quality of material and technical facilities, labor resources and other complications that complicate the use of regions in order to form the development of comprehensive programs. differentiated eth-no-gastronomic tours.
5. On the basis of marketing research and analysis of supply and demand in the market of ethno-gastronomic tours, their high demand and the relevance of creating differentiated ethno-gastronomic tours were revealed. Revealed the objective need to create ethno-gastronomic centers, consolidating all the necessary and sufficient ethnic components for the organization of differentiated ethno-gastronomic tours.
6. Clear planning and development of an organizational strategy are of paramount importance in the successful development of ethno-gastronomic tourism. Implementation of the outlined plans is possible only if there is sufficient economic support. A well-coordinated organizational and economic mechanism is a set of measures, means and techniques aimed at creating, developing and further maintaining a new tourism sector in each specific region.
The successful development of eth-no-gastronomic tourism cannot be imagined without a clear structuring of the sphere. It will allow the direction not only to develop successfully, but also to gain decent competitiveness both in the domestic and in the global tourism market. Management and development programs should be created both at the state and regional levels.
7. Fundamentally important for the formation and development of ethno-gastro-nomic tourism is the issue of a reasonable choice of the region's territory for the development of ethno-gastronomic tourism, the development of an algorithm for the rational choice of a territory to promote the eth-no-gastronomic direction and a substantiated methodological approach simultaneously solving the problem of choosing a territory, choosing a variety of ethno-gastronomic tourism and the preferred priority of the region for the organization and development of eth-no-gastronomic tourism [11].
Thus, an integrated approach to creating conditions for the development of ethno-gas-tronomic tourism is an important factor in the diversification of the regional ethnic tourist product, which directly affects the preservation and popularization of the originality and uniqueness of the small and indigenous peoples of Russia.
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