State and prospects of development of food tourism in the Republic of Belarus

Abstract

The article discusses the main factors influencing the development of food tourism in the world and, specifically, in the Republic of Belarus. It touches upon the objects of food tourism, its target audience, classification of tourist types according to gastronomic tourism, as well as types of gastronomic tours and routs. The author briefly presents the regions where the development of gastronomic tourism is viable and describes unique food and drink recipes, the preparation of which is exclusively characteristic of the national cuisine of the Republic of Belarus. The key aspects concerning the development of gastronomic tourism in the Republic of Belarus are discussed, namely: available master classes and tastings, appearance, development, as well as implementation of projects pertaining to gastronomic tourism, such as, among others, “Bella Cuisine”, “Syrnaya Lavka” from Slavgorod cheese makers, “Mukhovetska Kumora” in Kobrin. Also, the author provides a culinary map of the Republic of Belarus supplemented with the description of individual regions and national dishes. Lastly, the paper offers some recommendations for improving the development of food tourism in the Republic of Belarus. Food tourism reveals the authenticity of the destination region through culinary art, which allows a foreigner to plunge into the old traditions and life of Belarusians, to feel the atmosphere of hospitality and see the unique local, natural, historical, cultural and environmental facilities.