CULINARY ETHNOLOGY AND GASTRONOMIC HERITAGE AS FACTORS IN THE DEVELOPMENT OF INCLUSIVE TOURISM IN THE HORECA SECTOR

Abstract

Relevance of the Research is determined by the need to identify new mechanisms for socio-economic development of Ukrainian regions under conditions of globalization, cultural unification, and wartime challenges. Culinary ethnology is conceptualized as a strategic resource for reproducing local identity that can simultaneously generate economic value, support communities, and foster sustainable tourism. It has been established that regions with high ethnocultural diversity – particularly Zakarpattia – possess strong potential for creating a competitive gastronomic product that combines cultural continuity with modern business models. The purpose of the article is to develop a conceptual and applied model for transforming the local culinary heritage of Zakarpattia’s ethnographic groups into a sustainable economic asset of the HoReCa sector (Hotel–Restaurant–Café) and an inclusive tourism product that harmoniously integrates authenticity, cultural memory, and social benefit for local communities, thereby contributing to economic growth, cultural revitalization, and the mental well-being of consumers. Research methodology is based on an interdisciplinary approach that combines the methods of culinary ethnology, economic anthropology, tourism management, and institutional analysis. A system-structural and comparative analysis was applied to identify the patterns of gastronomic transformation, while the case-study method was used to explore practical models within Zakarpattia communities. Research results include the identification of the main problems of gastronomic tourism development: menu unification, loss of knowledge bearers, commercialization without cultural context, limited participation of local producers in value chains, and lack of inclusivity in representing ethnocultural groups. It has been demonstrated that overcoming these barriers is possible through the implementation of the integrated “Authenticity–Economy–Inclusion” (AEI) model, which unites authentic culinary practices, HoReCa economic mechanisms, and principles of social equity in gastronomic tourism. Conclusions confirm that integrating culinary ethnology into HoReCa practices enhances regional competitiveness, stimulates small business development, and preserves intangible heritage. It has been established that Zakarpattia can serve as a pilot region for testing the AEI model, given its ethnocultural diversity, gastronomic uniqueness, and growing tourism dynamics. Prospects for further research involve developing quantitative methods for assessing the socio-economic effects of the AEI model, creating indicators of gastronomic authenticity, and establishing national certification standards for culinary heritage to strengthen inclusive gastronomic tourism in Ukraine.