Scientific and methodological approaches to creating the gastronomic tourism territorial systems

The article considers scientific and methodological approaches to creation of territorial systems of gastronomic tourism. Gastronomic tourism is understood as a specialized type of tourism, including visits to destinations to get the impression of acquaintance with traditional cuisine, attending specialized gastronomic events, and improving qualifications in gastronomy and culinary arts. The analysis of scientific information showed the insufficient elaboration of the issue of spatial development of gastronomic tourism directly by geographers. In the present study, the gastronomic tourism system is considered as a particular type of territorial tourist and recreational system, the main subsystems of which are: consumer (tourists), infrastructure, organizational and managerial, natural and recreational, historical and cultural, recreational and activity (main functional), material and household (accommodation, food), personnel (attendants). Territorial systems of gastronomic tourism are formed under the influence of a combination of factors of the internal and external environment, the key of which are demand factors. Sociological studies of tourist demand made it possible to identify the main motives for trips, among which the gastronomic component prevails. In the processes of formation of territorial systems of gastronomic tourism, the image of the territory, the brand of places, plays a significant role. The use of the territorial marketing approach made it possible to identify the characteristics of the demand for gastronomic travel, their role in the formation of territorial systems of gastronomic tourism.