FUNCTIONS OF GASTRONOMIC HERITAGE AND PRINCIPLES OF FORMING ITS POTENTIAL IN TOURISM

Abstract

The article examines the functions of gastronomic heritage and substantiates the principles of forming its potential in tourism as an important factor in the socio-economic and cultural development of territories. The relevance of the topic is due to the growing role of gastronomic tourism in the context of globalization, increased competition between tourist destinations and the need to preserve intangible cultural heritage. The aim of the article is to study the functions of gastronomic heritage and to substantiate the principles of formation and use of its potential in tourism in order to increase the tourist attractiveness of territories, ensure sustainable development of tourist destinations, preserve cultural identity and strengthen the competitiveness of regions. Gastronomic heritage is considered as a complex of traditional dishes, cooking technologies, food practices and local products that have been formed historically and are carriers of the cultural identity of regions. The paper analyzes the main functions of gastronomic heritage, including social, economic, and competitive. It is substantiated that the economic function is realized through income generation, a multiplier effect on the development of related industries (HoReCa, craft production, transport) and the investment attractiveness of regional gastronomic clusters. Social functions contribute to the preservation of culinary traditions, the development of small territorial communities, and the creation of quality jobs. The competitive function of gastronomic heritage is to form a unique identity of tourist destinations and ensure legal protection of authentic products, which opens up opportunities for entering premium international markets. Particular attention is paid to the principles of forming the potential of gastronomic heritage in tourism. It is determined that the effective use of gastronomic heritage is based on the principles of authenticity, locality and seasonality, integration into tourist products, sustainable development, innovation, legal protection and educational and cognitive orientation. Compliance with these principles ensures a balance between the preservation of traditions and their adaptation to the modern needs of the tourist market.