As world practice shows, gastronomic tourism has proven itself to be a rather profitable item of the national economy, and it is no coincidence that even those countries whose gastronomic culture was previously unknown to man have taken up its development. Absolutely all countries have the conditions for the development of gastronomic tourism, and this is a unique distinctive feature of this type of tourism. Also, gastronomic tourism is not a seasonal holiday; a suitable tour can be approved for any time of the year. Culinary tourism is, to one degree or another, an integral part of all tours. But unlike other types of tourism, acquaintance with national cuisine becomes the main motive, goal and element of a gastronomic trip. Promotion of local farms and food producers is an integral part of any gastronomic tour. Buyers of gastronomic tours need to decide on the concept of the trip in advance. You can simply go to a country famous for its centuries-old culinary traditions and get acquainted with its attractions - both edible and all the rest.

International tourism , labor productivity , economical and social activities, gastronomic tourism, gastronomic culture, national cuisine.

Marina Mironova. Food without borders. Rules of delicious travel. - Alpina Publisher, 2016. - ISBN 978-5-9614-5974-6. Archived November 16, 2016.

Briedenhann, J., & Wickens, E. (2004). Tourist routes as a tool for economic development of rural areas - hope or a pipe dream? Tourism Management, 25(1), 71-79.

Mavlyanova, G. (2021). Culinary traditions of Uzbekistan: historical and cultural context. Journal of Ethnic Food Products, 8(2), 56-62.

Richards, G. (2019). Development of gastronomic tourism. Current Issues in Tourism, 22(10), 1250-1264.

Hashimoto, A., & Telfer, D. J. (2020). Culinary tourism in Japan: Glocal implications. Journal of Tourism and Cultural Change, 18(2), 199- 216.

Matta, R. (2016). Food invasions of global heritage: The slippery slope of Peruvian cuisine in UNESCO. Social Anthropology, 24(3),

338-352.

Richards, G. (2019). Developing gastronomic tourism. Current Issues in Tourism, 22(10), 1250-1264.

Fayziyeva S. K Textbook " Interior and Landscape of the hotel»"2023 Year 2023

Fayziyeva, Sayyora Kudratovna, and Sobirjon Samatovich Ruziev.

"Opportunities to develop gastronomic tourism". Central Asian Journal of Innovations on Tourism Management and Finance 3.12 (2022): 1-7.

Kudratovna, F. S. (2022, April). THE INFLUENCE OF A GASTRONOMIC BRAND ON THE FORMATION OF A TOURISTIC REGION. In International Conference on Research Identity, Value and Ethics (pp. 124-129).