Yıl 2020, Cilt 3 , Sayı 1, Sayfalar 141 - 149 2020-06-30


Ian PATTERSON [1] , Hamid TURAEV [2]

Gastronomic tourism is creating increased interest as a new and emerging niche market. It is attracting large numbers of tourists (or foodies) who want to sample local cuisine and this is one of the major reasons for travelling to new and exotic locations. One of the motivating forces to travel both globally and locally is to gain in-depth knowledge of a country’s local and rural cuisine. Many local dishes have been prepared according to traditional recipes which have been handed down over many centuries and have become an important means of learning about a region’s culture and heritage. Gastronomy is also an important element of Uzbekistan’s local culture and identity. The preparation of traditional dishes dates back to the ancient times of the ‘Great Silk Road’. This paper concludes with suggestions to promote the importance of gastronomic tourism and to raise its profile as an emerging niche market in Uzbekistan (150 words).
Gastronomy tourism, culture, heritage, Uzbekistan, traditional dishes, Great Silk Road, niche market
  • Abduvakhidova, N., & Yunusova, M. (2019). Gastro tourism as an important factor of tourism development in Uxbekistan. Proceedings of the International Conference ‘Tourism and Education: Ways of their Interaction and Development’ Silk Road International University of Tourism, Samarkand, Uzbekistan 25-26 November, 2019 (pps. 101-105).
  • Abduvakhidova, N., & Sherzod, S. (2019). Gastronomic traditions in Uzbekistan. Proceedings of the International Conference ‘Tourism and Education: Ways of their Interaction and Development’ Silk Road International University of Tourism, Samarkand, Uzbekistan 25-26 November, 2019 (pps. 170-173).
  • Banjac, M., Kalenjuk, B., Tesanivic, D., Gagic, S. & Cvetkovic, B. (2016). Gastronomic tourism in rural areas of Vojvodina (Serbia). Turizam, 20(4), 180-191.
  • Bessire, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. European Society for Rural Sociology, 38(1), 21-34.
  • Bjork, P., & Kauppinen-Raisanen (2014). Culinary-gastronomic tourism-a search for local food experiences. Nutrition and Food Science, 44(4), 294-309. Chang, R., Kivela, J., & Mak, A. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989-1011.
  • Clave, S. A. & Knafou, R. (2012). Gastronomy, tourism and globalization. Via (3) International Interdisciplinary Review of Tourism. Retrived at: http://viatourismreview.com/wcontent/uploads/2015/06/Tourisme_gastronomie_mondialisation_EN.pdf (Accessed 2nd May, 2020)
  • Dann, G. (1996). The language of tourism: a sociolinguistic perspective. Wallingford: CABI.
  • Du Rand, G., Heath, E., & Alberts, N. (2003). The role of local and regional food in destination marketing. Journal of Travel and Tourism Marketing, 14(3-4), 97-112.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546–559.
  • Gheorghe, G., Tudorache, P., & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary Tourism. Cactus Tourism Journal, 9(1), 12-21.
  • Grigorova, Z., Shopova, I., & Timareva, S. (2016). Rural food tourism, Balkan and Near Eastern Journal of Social Sciences.
  • Gyimothy, S., Rassing, C., & Wanhill, S. (2000). Marketing works: a study of restaurants on Bornholm, Denmark. International Journal of Contemporary Hospitality Management, 12, 371-379.
  • Hasanovich, M. H. (2017). Tourism in Uzbekistan: Opportunities and new challenges. Section 17: Economics and Management Retrieved at: https://cyberleninka.ru/article/n/tourism-in-uzbekistan-opportunities-and-new-challenges (Accessed 19th March, 2020).
  • Hegarty, J. A., & O’Mahony, G. B. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management, 20(1), 3-13.
  • Hjalager, A.-M. (2002). Repairing innovation defectiveness in tourism. Tourism Management, 23(5), 465–474.
  • Hjalager, A-M. & Richards, G. (eds.). (2002). Tourism and gastronomy. London: Routledge.
  • Ignatov, E., & Smith S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235–255.
  • Kapiki, S., & Tarikulov, M. (2014). Development prospects of Uzbekistan’s tourism and hospitality industry by utilizing the EU experience. Proceedings of the “International Conference on Tourism Milestones - Preparing for tomorrow”, Sharjah, United Arab Emirates. Retrieved at: https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2546187 (Accessed 25th March, 2020).
  • Kapner, Z. (1997). Understanding. Restaurant Business, July 15.
  • Kantarci, K., Uysal, M., & Magnini, V. (2014). Tourism in Central Asia: Cultural potential and challenges. Apple Academic Press.
  • Kivela, J., & Crotts, J. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
  • Long, L. M. (1998). Culinary tourism: A folkloristic perspective on eating and otherness. Southern Folklore 55(3): 181-204.
  • Meyer-Cech, K. (2005). Regional co-operation in rural theme trails. In D. Hall, I. Kirkpatrick, & M. Mitchell Rural Tourism and Sustainable Business. Channel View Publ.
  • MFA Uzbekistan (2020). Tourism in Uzbekistan. Retrieved at: https://mfa.uz/en/uzbekistan/330/ Accessed 5th June, 2020.
  • Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management 25(3), 297-305.
  • Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption? In A. Hjalager & G. Richards (eds.), Tourism and gastronomy (pp. 3-20). London: Routledge.
  • Richards, G. (2012). Food and the tourism experience: major findings and policy orientations. In D. Dodd, (ed.) Food and the Tourism Experience. OECD, Paris, (pp. 13-46).
  • Ritchie, J. R., & Crouch, G. (2003). The competitive destination. A sustainable tourism destination. Oxfordshire, UK. CABI.
  • Robinson, R. N., & Getz, D. (2012, March). Getting involved: 'Foodies' and food tourism. In CAUTHE 2012: The new golden age of tourism and hospitality; Book 2; Proceedings of the 22nd Annual Conference (p. 176). La Trobe University, Victoria, Australia.
  • Sahin, G. (2015). Gastronomy tourism as an alternative tourism: As assessment of the gastronomy tourism potential of Turkey. International Journal of Academic Research in Business and Social Sciences, 5(9), 79-105
  • Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
  • Tregear, A. (2003). From Stilton to Vimto: Using food history to re-think typical products in rural development. Sociologia Ruralis, 43(2), 91–107. Retrieved at: https://doi.org/10.1111/1467-9523.00233. (Accessed 2nd May, 2020)
  • UNWTO (2012). Global Report on Food Tourism, AM Reports, 4, 10-11. Retrieved at: http://dtxtq4w60xqpw.cloudfront.net/sites/all/files/pdf/food_tourism_report.pdf (Accessed 2nd May, 2020).
  • Williams, H., Williams, R., & Omar,M. (2014). Gastro-tourism as destination branding in emerging markets. International Journal of Leisure and Tourism Marketing, 4(1), 1-17.
  • World data (2018). WorldData. info Retrieved at https://www.worlddata.info/ (Accessed May 2nd, 2020).
  • World Tourism Organization (2017). Affiliate Members Report, Volume sixteen – Second Global Report on Gastronomy Tourism. UNWTO, Madrid.
  • Xidirova, G., & Turaakulov, F. (2019). Establishment of a new stage of development of gastronomic tourism in Uzbekistan. Proceedings of the International Conference ‘Tourism and Education: Ways of their Interaction and Development’ Silk Road International University of Tourism, Samarkand, Uzbekistan 25-26 November, 2019 (pps. 146-151).
  • Yeoman, I., McMahon-Beattie, U., Fields, K., & Meethan, K. (eds). (2015). The future of food tourism: Foodies, experiences, exclusivity, visions and political capital (Vol. 71). Bristol: Channel View Publications.
Birincil Dil en
Konular Otelcilik, Konaklama, Spor ve Turizm
Bölüm Araştırma Makalesi

Yazar: Ian PATTERSON (Sorumlu Yazar)
Kurum: Silk Road International University of Tourism
Ülke: Uzbekistan

Yazar: Hamid TURAEV
Kurum: Silk Road International University of Tourism
Ülke: Uzbekistan


Yayımlanma Tarihi : 30 Haziran 2020

APA Patterson, I , Turaev, H . (2020). GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN . Journal of Gastronomy Hospitality and Travel , 3 (1) , 141-149 . Retrieved from https://dergipark.org.tr/tr/pub/joghat/issue/55375/759908