Promotion of food culture based on gastronomic tourism technologies on the example of the Republic of Sakha (Yakutia)

Abstract

The article deals with the development of gastronomic tourism as one of the important areas of tourism. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this research is the promotion of food culture based on the technologies of gastronomic tourism on the example of the Republic of Sakha (Yakutia). The article considers the food culture of the Yakut ethnic group, the trends of the restaurant market, as well as local catering enterprises that specialize in the national Yakut cuisine. The concepts of tourism and gastronomic tourism and their state in the Republic of Sakha (Yakutia) are studied. The problems of popularization of national cuisine are touched upon. The article is devoted to the promotion of Yakut cuisine at the interregional and international levels. The necessity of promoting the food culture of the Yakut ethnic groups on the basis of participation in gastronomic festivals is identified and justified. The fundamental methodology for the study is a descriptive method, which includes the method of observation, interpretation, comparison, generalization. The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. In this regard, the term "food culture" correlates with the accumulated experience of the people, the bearer of culture, of satisfying the need for food. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each nation. The purpose of this study was to identify the features of everyday life through theoretical aspects and practical provisions that reveal the specifics of gastronomic tourism in the region, and the use of everyday food culture of the Yakut ethnic group for its further improvement and development. Based on the conducted study, the reasons for the positive impact of participating in gastronomic festivals are listed.