Gastronomic tourism in the Republic of Tatarstan: problem aspects and development prospects

The article presents the social significance of food culture, national characteristics of gastronomic tourism, the role and problems of organizing gastronomic tours in Russia, in general, and in the region, in particular. The article explores various points of view on the concept of gastronomic tourism. The growth in demand for food tours was influenced by the growing popularity of domestic tourism amid a pandemic and borders closed. The theoretical study was carried out on the basis of an analysis of existing regulations, since gastronomic tourism requires competent control of the safety of catering due to its high social significance, as well as based on the study of the categorical apparatus proposed by various authors. The authors identified the functions of gastronomic tourism, including cognitive, social, economic, etc. The study and analysis of the existing statistical information on gastronomic tourism revealed the problem of the lack of a statistical database on cultural, educational, rural and gastronomic tourism. In general, there is a lack of information on types of tourism, which does not allow for prospective research and planning of activities. The study of the legal framework for regulating the activities of organizing gastronomic tourism showed the problem of the absence of an established categorical apparatus of gastronomic tourism in regulatory acts. Moreover, gastronomic tourism is absent in the national project “Tourism and Hospitality” as a type of tourism that needs stimulation and support. The authors have identified regional tour operators involved in the organization of gastronomic tourism. In the course of the study, we conducted a comparative characteristic and identified the problems of gastro-tourism in the region and in the country as a whole. Among the main problems identified are the lack of true authentic gastronomic tours, underdeveloped catering infrastructure, the lack of unique gastro-tourism programs, the lack of truly authentic national dishes and food products, the lack of coverage of farms and famous restaurateurs. Based on the study of various points of view, possible ways of solving the selected problems are formulated.