Approach to formation of enogastronomic tourism based on the geographical indication system

Changes in the tourism sector are the reasons for the development and implementation of adequate approaches to formation of unique enogastronomic tourist routes, related to the use of geographical indication system as a means of individualizing subjects of tourism. Currently, there are counterfeit tourism products labeled with well-known names of geographical regional objects. The significance of the geographical indications in enogastronomic tourism becomes increasingly apparent in terms of intense competition between the regions in the country and on the international tourism market. The objective of the research was to develop theoretical and methodological foundations, scientific and practical recommendations for creating a formation approach to enogastronomic tourist routes based on the geographical indication system. In the research, we used the comprehensive method- ological approach, based on the application of the following research methods: generalization and systematization (to determine the essentials of geographical indications); calculation and analytical (to analyze the conditions of geographical indications registration); process approach (for development of new enogastronomic tourist routes); program-targeted approach (for the algorithm of formation of enogastronomic tourist routes); tabular methods (for presentation of the material). We analyzed the definition of «ethnographic tourism», identified the key problems of registration of geographical indications in Ukraine, proposing a formation approach to enogas- tronomic tourist routes based on the system of geographical indications. In our study, we considered using the European experience in the effective implementation of geographical indications in the Ukrainian regions. The formation approach to enogastronomic tourist routes based on the geographical indications system is proposed, which allows combining national history and culture, traditions of preparing local dishes and drinks, presenting them as a complex tourist product of a certain region.