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Vol. 13 No. 4 (2026)
International Multidisciplinary Journal for Research & Development

Articles

GASTRONOMIC TOURISM AS A FACTOR IN THE DEVELOPMENT OF REGIONAL TOURISM: THE EXPERIENCE AND POTENTIAL OF UZBEKISTAN

Published 2026-04-25 — Updated on 2026-04-25

  • D. F. Aslanova

D. F. Aslanova
Asia international university, Bukhara, Uzbekistan

Abstract

This article examines gastronomic tourism as an important factor in the development of regional tourism and as an effective instrument for promoting cultural identity, local heritage, and sustainable economic growth. The study explores the theoretical foundations of gastronomic tourism, its key structural components, and its role in shaping the tourist attractiveness of a destination. Special attention is paid to the practical potential of gastronomic tourism in Uzbekistan, a country distinguished by a rich culinary heritage, traditional food culture, and diverse regional products. The article analyzes such elements as local cuisine, culinary festivals, gastronomic tours, agritourism, digital marketing, and sustainable tourism practices. It is argued that the effective development of gastronomic tourism in Uzbekistan can contribute to strengthening the national tourism brand, increasing tourist flows, preserving intangible cultural heritage, and supporting local communities and producers.

Keywords

gastronomic tourism, regional tourism, culinary heritage, local cuisine, sustainable tourism, agritourism, tourism development, Uzbekistan, food culture, cultural tourism

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