Gastronomic Tourism in the Russian Arctic: Territore Tourism Resorses

Aim. The purpose of the article is to consider current development trends of gastronomic tourism in the Russian Arctic, study the tourist resources of this type of tourism.
Methodology. The article explores the theoretical foundations of gastronomic tourism, gives its definition, shows the main objects of gastronomic tourism, its types and subtypes, gives details of the main consumer segments, concepts, shows the historical stages of the formation of this direction, examines the state of gastronomic tourism in the Russian Federation, with the main emphasis made for the regions of the Russian Arctic. To solve the problems, the following scientific research methods were used: descriptive, comparative, historical-geographical, statistical, analysis of sociological data, cartographic and systems approach method.
Results. At the current stage of the development of the tourism industry, the gastronomic tourist resources of the regions of the world are becoming more and more important. However, the theoretical and methodological basis of gastronomic tourism is poorly developed: there is no generally recognized interpretation of this concept, there is no unified system for statistical ac counting of tourist flows of gastronomic tourism. In the Russian Federation, gastronomic tourism is a new direction. This type of tourism accounts for about 10% of all purchased excursion programs, the annual increase in demand for such trips is 17%. The leaders in the development of gastronomic tourism in Russia are large economic and cultural centers (St. Petersburg, Kazan, Kuban, Kaliningrad region), attracting tourists with traditional dishes of Russian, Tatar and Caucasian cuisines, as well as culinary traditions of the Baltic region. The Russian Arctic is also rich in gastronomic resources, which attract more and more tourists every year. The leaders in the development of gastronomic tourism in the AZRF (Arctic zone of the Russian Federation) are the Murmansk region and the Republic of Sakha (Yakutia), on the territory of which thematic gastronomic festivals are held annually, the regions actively promote local gastronomic brands.
Research implications. The scientific novelty of the study lies in the fact that it allows a deeper understanding of the essence and methodological foundations of modern gastronomic tourism, and to reveal the tourist potential for the development of this type of tourism in the Russian Arctic. The results of this study can be used within the framework of scientific and practical activities related to the development of strategies for the development of Arctic tourism in countries and regions of the world. The article continues the research of Associate Professor Tatiana M. Valkova, begun in the previous articles, which examined the theoretical foundations of the Arctic tourism and peculiarities of its development in Svalbard.

1. Alekseevsky N.I., Dobrolyubov S.A., Tikunov V.S., Magritsky D.V. [Arctic territories]. In: Alekseevsky N.I., Dobrolyubov S.A., Tikunov V.S. Arktika v XXI veke: prirodnyye usloviya i riski osvoyeniya [Russian Arctic in 21st century: natural conditions and risks of development]. Moscow, Feoriya Publ., 2013, pp.11–12.

2. Bolina Z.N. Ezzuuy – sled narty [Ezzuuy – the trail of the sled]. Dudinka, 2014. 155 p.

3. Valkova T.M., Shumkov D.S. [Arctic tourism: Spitsbergen]. In: Geograficheskaya sreda i zhivyye sistemy [Geographical environment and living systems], 2020, no.4, pp.87–107.

4. Vinokurova M.A. [Features of the development of gastronomic culture in the Republic of Sakha (Yakutia)]. In: Filosofiya i kultura – nauchno-issledovatelskiy zhurnal [Philosophy and culture – scientific research journal], 2018, no.12, pp.18–27.

5. Gordin V.E., Trabskaya Yu.G. Gastronomicheskiye brendy destinatsiy: podkhody i primeneniye [Gastronomic brands of destinations: approaches and application]. St.Petersburg, Levsha – St.Petersburg, 2014. 208 p.

6. Goroshko N.V., Patsala S.V. [Gastronomic brand as a tool for the development of regional gastronomic tourism]. In: Vestnik PNIPU. Sotsialno-ekonomicheskiye nauki [Bulletin of PNIPU. Socio-economic sciences], 2022, no.4, pp.377–400.

7. Dracheva E.L., Hristov T.T. [Gastronomic tourism: modern trends and prospects: information system]. In: Rossiyskiye regiony: vzglyad v budushcheye [Russian regions: a look into the future], 2015, no.3, pp.67–78.

8. Egorova E.A., Lyakh O.A. [Gastronomic tourism as a promising direction for the development of tourism]. In: Lyakh O.A., ed. Problemy, opyt i perspektivy razvitiya turizma, servisa i sotsiokulturnoy deyatelnosti v Rossii i za rubezhom [Problems, experience and prospects for the development of tourism, service and socio-cultural activities in Russia and abroad], Chita, 2016, pp.188–193.

9. Zamyatina N.Yu. Arktika – eto otkrytoye pole [The Arctic is an open field]. Abstract at: https://scientificrussia.ru/articles/arktika-eto-otkrytoe-pole-intervyu-s-n-yu-zamyatinoj (accessed: 02.28.2023).

10. Ivanov V.D. [Gastronomic tourism as a popular direction in the tourism industry]. In: Fizicheskaya kultura. Sport. Turizm. Dvigatelnaya rekreatsiya [Physical culture. Sport. Tourism. Motor recreation], 2018, vol.3, no.2, pp.105–113.

11. Nekhaeva N.E., Terekhova Yu.S. [Gastronomic tourism as a promising direction for the development of Russian regions]. In: Yestestvennyye i matematicheskiye nauki v sovremennom mire [Natural and mathematical sciences in the modern world], 2015, no.34, pp.82–87.

12. Plowman V.V. [State and directions of development of gastronomic tourism in the world and in Russia]. In: Mezhdunarodnyy nauchno-issledovatelskiy zhurnal [International scientific research journal], 2021, no.7, pp.138–142.

13. Patsia E.Ya. Kolskoye zastolye [Kola feast]. St.Petersburg, Gelikon plyus Publ., 2020. 248 p.

14. Chimitdorzhiev Zh.Zh., Veretennikov A.N. [Far Eastern cuisine: the possibility of forming a regional brand]. In: Vlast i upravleniye na Vostoke Rossii [Power and management in the East of Russia], 2019, no.2, pp.150–161.

15. Kivela J., Crotts J. Gastronomy Tourism. In: Journal of Culinary Science and Tourism, 2005, no.4, pp.39–55.

16. Long L.M. Culinary Tourism. University Press of Kentucky, 1998. 287 р.

17. Mulcahy J.D. Historical evolution of gastronomic tourism. In: Dixit S.K., ed. The Routledge Handbook of Gastronomic Tourism. Routledge, 2019. pp.24–31.

18. Wolf E. Culinary tourism: A tasty economic proposition. Portland, Oregon: International Culinary Tourism Association, 2002. 27 p.

19. Wolf E. Culinary Tourism: The Hidden Harvest: a Dozen Hot and Fresh Reasons how Culinary Tourism Creates Economic and Community Development. Kendall Hunt Publishing, 2006. 59 p.