The Methodology of Territory Zoning of the Ukrainian Right-Bank Polissia for the Gastronomic Tourism Development Purposes

Abstract

Scientific research is devoted to the problem of the gastronomic zoning methods of the Ukrainian Right-bank Polissia. The authors use the scientific facts of landscape, ethnographic, and soil science approaches to the gastronomic zoning of the Ukrainian Right-bank Polissia. The methodological basis of the scientific research is the methods of analysis and synthesis, information, classification, cybernetics, and geographic information mapping. The systematic approach is applied in the course of the scientific development, which presents a designed cartographic model of zoning for the purposes of gastronomic tourism. A territory zoning algorithm is created for the gastronomic tourism development, based on the gastronomic potential indicator of physical and geographical areas, taking into account the selected principles. The developed areas are combined on the principle of neighborhood as a result of integrated zoning, and are mostly homogeneous. A synthetic cartographic model of recipe territory zoning of the Ukrainian Right-bank Polissia has been created according to the level of gastronomic tourism development in the scale of 1: 3,500,000.

Gastronomic Experience as a Motivation for Tourists to Choose Tourist Destinations in Indonesia and Vietnam

“…This term is similar to culinary tourism but does not associate cultural values when traveling (Ketaren, 2021). Gastronomic tourism generally refers to the originality of a dish and its authenticity to a place, region, or country (Groves, 2001;Hall and Mitchell, 2005;Nesterchuk et al, 2022;Pavlidis and Markantonatou, 2020;Rivza et al, 2022). In addition, gastronomic tourism is a trip to primary and secondary food and beverage producers, gastronomic festivals, dining venues, and specific locales were tasting and experiencing the unique local culinary attributes is the main reason for the trip (Hall et al, 2003;Rivza et al, 2022;Seyitoğlu and Ivanov, 2020).…”