GEOGRAPHICAL FACTORS IN THE FORMATION OF CULINARY TRADITIONS AS A PREREQUISITE FOR THE DEVELOPMENT OF GASTRONOMIC TOURISM

Abstract

The formation of ethnic cuisines is linked to a number of factors, among which geographical factors are decisive for the formation of an ethnic group and its culinary traditions. In gastronomy, this influence is referred to as terroir—the combination of natural conditions in a specific geographical area that affect the properties of agricultural products grown there. The influence of natural conditions on culinary traditions manifests in three main areas: the basic set of ingredients, methods of food preparation, and culinary traditions. Among the geographical factors influencing the formation of cuisine, we can highlight: climatic conditions, natural zones and landscapes, zonality, soils, vegetation, geographical location, and proximity to neighboring regions. The ethnic cuisine of every people is the result of adaptation to the resources available in its natural environment. Climate, topography, soils, flora, and fauna determine which foods are easiest to obtain and, accordingly, which dishes become staples. The influence of neighboring ethnic groups has been a key factor in the development and preservation of the culinary traditions of various ethnic groups. On the one hand, borrowing ingredients and recipes from neighboring peoples has made it possible to diversify the culinary repertoire; on the other hand, it has led to the loss of many authentic dishes. Today, the borrowing and popularization of certain national dishes has moved to the international level and shaped global cuisine. The national cuisines of France, Italy, the United States, China, Japan, and other countries with a rich variety of dishes and effective promotion of their culinary heritage have had a significant influence on the formation of global culinary trends. When evaluating the most well-known gastronomic tours, we note that these are mostly the most popular destinations known to the general tourist public. Therefore, to stimulate the development of gastronomic tourism, it is advisable to promote tours to lesser-known gastronomic regions, which will help popularize authentic dishes and provide economic benefits to these regions. Today, there is a significant imbalance in the popularity of countries for culinary tourism, influenced by both the natural conditions that shaped traditional cuisine and the global promotion of culinary traditions.