World practices of gastronomic tourism come to Russia

World practices of gastronomic tourism come to Russia

Gastronomic tourism should become an important part of the development of domestic tourism in Russia. How gastronomy helps different cities and countries to advance in the tourism market was discussed at a business breakfast organized by ATOR within the framework of the International Cultural Forum.

According to the World Tourism Organization (UNWTO, research Global Report on Food Tourism), every third tourist in the world considers national cuisine as an important component of motivation to travel, with food accounting for about 30% of total travel costs. 79% of travelers plan their route after studying the calendar of gastronomic events and the peculiarities of local cuisine. The gastronomic tourism market is estimated at more than $ 45 billion.

NORWAY: GASTRO TOURISM AS A WAY TO DEVELOP AND SUPPORT LOCAL PRODUCTION

The importance of national cuisine in terms of tourism is also discussed in Norway. In this northern country, a special program Norwegian Food Prints has been created, the purpose of which is not only to popularize local cuisine, as one of the elements of Norway's tourist attraction, but also to support local producers.

Olga Filippenko, director of the Norwegian Tourism Board in Russia, said that Norwegian cuisine is often associated with fish and seafood, but in fact it is more diverse. These are mutton, lamb, potato dishes and much more. “Even in a small village, brown cheese or apple cider is made according to their own recipes,” said Ms Filippenko.

According to her, the understanding of the importance of gastronomic tourism prompted Norway to launch a program to promote local cuisine restaurants, the participants of which would be marked with a special logo and presented on the official tourism resources of Norway.

A restaurant can become a member of the national program for free, but it must: prepare national dishes according to local traditions and recipes, be sure to use local products, and all dishes must have Norwegian names

The program was organized by Innovation Norway (VisitNorway platform), the Ministry of Agriculture and Food Industry and the Union of Local Farmers. The Norwegian Food Prints project enables the development of local food production, including the production of organic products grown in the regions of Norway. A restaurant can become a member of this program for free, however, having fulfilled a number of conditions. Among them - the preparation of national dishes according to local traditions and recipes, the obligatory use of local products, while the dishes must have Norwegian names. In addition, the establishment should have a friendly staff who is able to tell about the specifics of the dish. Finally, the restaurant itself must be open for at least 3 months a year.

“Today, a lot of the focus is on making Norway a year-round destination. And in order to solve this problem, the correct positioning of local cuisine is of great importance, ”emphasized the head of the Norwegian Tourist Office in Russia.

KOREA: KITCHEN AS AN INTANGIBLE HERITAGE OF UNESCO

The basis of gastronomic tourism is not only historical roots and national characteristics, but also local products and even whole dishes, the name of which is associated with the country. Take kimchi for example. At the mention of this specialty, the tourist immediately recalls Korean cuisine.

World practices of gastronomic tourism come to Russia

Gastronomic tourism is a bright, promising direction that allows you to look at any state through the prism of national culinary traditions. Any gastronomic tour can be organized independently, without the help of travel agencies. All you need to do is choose a route, buy a plane ticket and set out on an adventure. We will tell you about the best destinations for gastronomic tourism and about “delicious travels” that will delight your taste buds and will definitely cheer you up.

What is gastronomic tourism?

Gastronomic tourism is a type of tourism in which the traveler visits various regions of the world, gets acquainted with local culinary traditions, tastes national dishes and drinks, and learns the secrets of their preparation from local chefs. The main goal of such tourism is to get the most complete picture of the region (country, city), learn how to cook new dishes, discover a whole palette of taste sensations.

Who are the food tours for?

It is a mistake to believe that only overweight gluttons who are ready to chew hamburgers and cutlets all day go to gastronomic tours. The consumers of such tours include:

  • travelers who love delicious food, but are not ready to give up other delights of rest for the sake of a hospitable table;
  • chefs and catering owners who want to get a new one experience, discover the secrets of cooking dishes from around the world;
  • gourmets who do not just eat, but enjoy every ingredient in the dish, appreciate unusual combinations of products;
  • tourists who used to traveling on their own and do not want to depend on other group members.

As you can see, the range of consumers of gastronomic tours is quite wide.

Types of food tours

There are the following types of gastronomic tours:

  • Restaurant. They involve visiting branded restaurants that are distinguished by the high quality and national orientation of their cuisine.
  • Rural. They include the participation of tourists in the harvest in vineyards, orchards and berry plantations, acquaintance with the technology of processing agricultural products and tasting local dishes.
  • Educational. They offer acquaintance with the technology of food production, training in special educational institutions with a culinary specialization, participation in master classes.
  • Event. Includes participation in social and cultural events with a gastronomic focus.
  • Environmental. They invite you to get acquainted with the technology for the production of organic products, taste eco-products, attend master classes on the preparation of organic dishes.
  • Specialized. Introduce the technology of cooking one dish in different locations. An example is cheese, beer, wine and other tours.
  • Combined. Combine several of the listed areas.

What the food tour includes

The Food Tour may include the following activities:

  • visiting restaurants specializing in national cuisine, tasting food and drinks;
  • gastro shopping;
  • visiting local food industries (cheese dairy, brewery , wineries, sausage workshops);
  • acquaintance with iconic persons in the field of gastronomy;
  • attending culinary lectures, courses, master classes;
  • participation in professional competitions chefs, confectioners, brewers, winemakers;
  • visiting festivals, exhibitions, fairs with a gastronomic focus.

First-hand news

Gastronomic tourism should become an important part of the development of domestic tourism in Russia. How gastronomy helps different cities and countries to advance in the tourism market was discussed at a business breakfast organized by ATOR within the framework of the International Cultural Forum.

According to the World Tourism Organization (UNWTO, research Global Report on Food Tourism), every third tourist in the world considers national cuisine as an important component of motivation to travel, with food accounting for about 30% of total travel costs. 79% of travelers plan their route after studying the calendar of gastronomic events and the peculiarities of local cuisine. The gastronomic tourism market is estimated at more than $ 45 billion.

NORWAY: GASTRO TOURISM AS A WAY TO DEVELOP AND SUPPORT LOCAL PRODUCTION

The importance of national cuisine in terms of tourism is also discussed in Norway. In this northern country, a special program Norwegian Food Prints has been created, the purpose of which is not only to popularize local cuisine, as one of the elements of Norway's tourist attraction, but also to support local producers.

Olga Filippenko, director of the Norwegian Tourism Board in Russia, said that Norwegian cuisine is often associated with fish and seafood, but in fact it is more diverse. These are mutton, lamb, potato dishes and much more. “Even in a small village, brown cheese or apple cider is made according to their own recipes,” said Ms Filippenko.

According to her, the understanding of the importance of gastronomic tourism prompted Norway to launch a program to promote local cuisine restaurants, the participants of which would be marked with a special logo and presented on the official tourism resources of Norway.

A restaurant can become a member of the national program for free, but it must: prepare national dishes according to local traditions and recipes, be sure to use local products, and all dishes must have Norwegian names

The program was organized by Innovation Norway (VisitNorway platform), the Ministry of Agriculture and Food Industry and the Union of Local Farmers. The Norwegian Food Prints project enables the development of local food production, including the production of organic products grown in the regions of Norway. A restaurant can become a member of this program for free, however, having fulfilled a number of conditions. Among them - the preparation of national dishes according to local traditions and recipes, the obligatory use of local products, while the dishes must have Norwegian names. In addition, the establishment should have a friendly staff who is able to tell about the specifics of the dish. Finally, the restaurant itself must be open for at least 3 months a year.

“Today, a lot of the focus is on making Norway a year-round destination. And in order to solve this problem, the correct positioning of local cuisine is of great importance, ”emphasized the head of the Norwegian Tourist Office in Russia.

KOREA: KITCHEN AS AN INTANGIBLE HERITAGE OF UNESCO

Gastronomic tourism should become an important part of the development of domestic tourism in Russia. How gastronomy helps different cities and countries to advance in the tourism market was discussed at a business breakfast organized by ATOR within the framework of the International Cultural Forum.

According to the World Tourism Organization (UNWTO, research Global Report on Food Tourism), every third tourist in the world considers national cuisine as an important component of motivation to travel, with food accounting for about 30% of total travel costs. 79% of travelers plan their route after studying the calendar of gastronomic events and the peculiarities of local cuisine. The gastronomic tourism market is estimated at more than $ 45 billion.

NORWAY: GASTRO TOURISM AS A WAY TO DEVELOP AND SUPPORT LOCAL PRODUCTION

The importance of national cuisine in terms of tourism is also discussed in Norway. In this northern country, a special program Norwegian Food Prints has been created, the purpose of which is not only to popularize local cuisine, as one of the elements of Norway's tourist attraction, but also to support local producers.

Olga Filippenko, director of the Norwegian Tourism Board in Russia, said that Norwegian cuisine is often associated with fish and seafood, but in fact it is more diverse. These are mutton, lamb, potato dishes and much more. “Even in a small village, brown cheese or apple cider is made according to their own recipes,” said Ms Filippenko.

According to her, the understanding of the importance of gastronomic tourism prompted Norway to launch a program to promote local cuisine restaurants, the participants of which would be marked with a special logo and presented on the official tourism resources of Norway.

A restaurant can become a member of the national program for free, but it must: prepare national dishes according to local traditions and recipes, be sure to use local products, and all dishes must have Norwegian names

The program was organized by Innovation Norway (VisitNorway platform), the Ministry of Agriculture and Food Industry and the Union of Local Farmers. The Norwegian Food Prints project enables the development of local food production, including the production of organic products grown in the regions of Norway. A restaurant can become a member of this program for free, however, having fulfilled a number of conditions. Among them - the preparation of national dishes according to local traditions and recipes, the obligatory use of local products, while the dishes must have Norwegian names. In addition, the establishment should have a friendly staff who is able to tell about the specifics of the dish. Finally, the restaurant itself must be open for at least 3 months a year.

“Today, a lot of the focus is on making Norway a year-round destination. And in order to solve this problem, the correct positioning of local cuisine is of great importance, ”emphasized the head of the Norwegian Tourist Office in Russia.

KOREA: KITCHEN AS AN INTANGIBLE HERITAGE OF UNESCO

The basis of gastronomic tourism is not only historical roots and national characteristics, but also local products and even whole dishes, the name of which is associated with the country. Take kimchi for example. At the mention of this specialty, the tourist immediately recalls Korean cuisine.

According to Yekaterina Lopukhina, Marketing Director of the National Tourism Office of the Republic of Korea in Russia, "Koreans love to eat and spend a lot of time at the table." But at the same time, overweight people are rarely found in South Korea. The secret of Korean cuisine is not only in the right ingredients, but also in the very philosophy of nutrition.

Even street food is unique in Korea: as a rule, it is affordable, from one dollar, and very quickly prepared dishes - for example, fried octopus or sweet cakes with soybean paste

Gastronomic tourism is a relatively new phenomenon in Russia and is only gaining momentum. Not surprisingly, many travelers who turn to TH ask how our tours are different from the usual tourism. To dot the i's, we analyzed world statistics, dug into history and numbers, and now we explain what gastronomic tourism is, how it came about, and why it is much more than “a vacation where you eat a lot”.

Gastronomic tourism is ...

Gastronomic tourism is a trip to get acquainted with the national cuisine of the country, the peculiarities of the production and preparation of products and dishes, as well as training and gaining professional knowledge.

Italy can be considered the homeland of gastronomic tourism: Italians were the first to combine the establishment of trade and technological industries with the attraction of tourists under the sign of tasty and healthy food. And today, according to the Italian National Tourism Board, at least 10% of tourists travel to the country through food and wine tours.

According to the World Tourism and Travel Council, in 2016 tourism accounted for 4.% of Italy's GDP (77 billion euros), by 2027 it is expected 5.% (93 billion euros). On average, about 75 million tourists come to Italy annually. About 1.3 million Italians are employed in the hotel and restaurant sector. At the same time, the share of domestic tourism in Italy is huge - 74%. According to the most conservative estimates, while on vacation at home, Italians spend about 26 billion euros on food and gastronomic activities annually, by 2027 this figure may reach 35 billion euros.

Russia also has tourism and gastronomic potential, we need to follow the example of our foreign colleagues.

History of terminology

During its existence, gastronomic tourism has improved, along with this, its names have changed.

  • culinary tourism - culinary tourism;
  • gastronomic tourism - gastronomic tourism itself;
  • food tourism - food tourism.
  • 1998, Professor Lucy Long (Bowling Green University, Ohio, USA) introduces the concept of “culinary tourism”. His idea is that local food helps to penetrate the culture of the country, and cooking makes you feel like indigenous people.
  • 2001, Founder of the International Culinary Tourism Association (ICTA) Eric Wolfe creates the first official document on culinary tourism, where he explains the essence of the phenomenon: and on the next street. "
  • But in 2012 the term "culinary tourism" is replaced by "gastronomic tourism". The fact is that most tourists considered culinary tourism to be the prerogative of the elite, believed that they could not afford it and ignored gastronomic tours. But how are things really?

Gastro tourism is not limited to a narrow circle of wealthy clients and gourmets. Only 18% of gastro-tourists choose this type of travel solely for the sake of haute cuisine. In fact, 46% of gastro-tourists choose gastronomy because of the opportunity to try authentic cuisine (and it is available to all segments of the population), another 35% go to try local products. At the same time, 22% of the respondents choose gastronomic tours, as they consider them an opportunity to relax on a budget.

In 2015, UNWTO singled out gastronomic tourism as a separate niche. This is how gastronomy has officially become a recognized element of culture and intangible heritage.

Popular posts
Architecture and design | Architectural Competitions | Totalarch

On June 16, 2020, the first All-Russian competition for the creation of tourist and recreational clusters and the development of ecotourism in Russia was launched. The competition became part of a comprehensive work on the development of ecotourism carried out by the Agency for Strategic Initiatives to solve the large-scale tasks of the national project "Ecology" and the Strategy for the Development of Tourism in the Russian Federation for the period up to 2035

  • 12-03-2021 . 16 minutes
Hiking trails in Turkey

The trails of Turkey indicated in the review were exploited by representatives of more than a dozen civilizations. Who knows: maybe Jesus walked along the one that you decided to use, the Achaean Achilles ran with a spear, or even earlier the Hittite emperor Suppilulium II moved in a chariot. But it was trampled by the first agrarian on Earth.

  • 12-03-2021 . 14 minutes