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SURXONDARYODA GASTRONOMIYA TURIZMI MUAMMOLARI
Zoirova Shoxsanam Turaqulovna
Termiz davlat universiteti
Annotatsiya.
Mahalliy oshpazlik an'analari va madaniy xilma-xilligini namoyish etish salohiyati bilan
mashhur bo'lgan gastronomiya turizmi uning haqiqiyligi va barqarorligiga tahdid soladigan qator
muammolarga duch keladi. Ushbu maqolada Surxondaryoda gastronomiya turizmi bilan bog'liq ko'p qirrali
muammolar ko'rib chiqiladi, ular haddan tashqari tijoratlashtirish va madaniy o'zlashtirishdan tortib, ekologik
barqarorlik muammolari va iqtisodiy nomutanosibliklarga qadar muammolarni qamrab oladi. Mavsumiylik,
ta'minot zanjiri muammolari, infratuzilmaning etarli emasligi, sog'liq va xavfsizlik xavfi va ijtimoiy ta'sirlar bu
muammolarni yanada kuchaytiradi. Shunga qaramay, oldinga yo'l bor va ushbu maqola ushbu muammolarni
hal qilish va barqaror va mas'uliyatli gastronomiya turizmini rivojlantirish bo'yicha tavsiyalar to'plamini
taqdim etadi. Ushbu tavsiyalarni qabul qilish orqali gastronomiya turizmi sanoati nafaqat muammolarini
yengibgina qolmay, balki madaniy merosni asrab-avaylash va mahalliy hamjamiyatlarga foyda keltirish bilan
birga ravnaq topishi mumkin.
Kalit so'zlar:
gastronomiya turizmi, oshpazlik turizmi, haqiqiylik, madaniy o'zlashtirish, ekologik
barqarorlik, mavsumiylik.
ПРОБЛЕМЫ ГАСТРОНОМИЧЕСКОГО ТУРИЗМА В СУРХАНДАРЬИНСКОЙ ОБЛАСТИ
Зоирова Шохсанам Туракуловна
Термезский
государственный
университет
Аннотация
.
Гастрономический туризм, известный своим потенциалом демонстрации
местных кулинарных традиций и культурного разнообразия, сталкивается с рядом проблем,
которые ставят под угрозу его аутентичность и устойчивость. В этой статье исследуются
многогранные проблемы, с которыми сталкивается гастрономический туризм в Сурхандарьинской
области: от чрезмерной коммерциализации и культурного присвоения до проблем экологической
устойчивости и экономического неравенства. Сезонность, проблемы с цепочками поставок,
неадекватная инфраструктура, риски для здоровья и безопасности, а также социальные
последствия еще больше усугубляют эти проблемы. Тем не менее, есть перспективы развития, и в
этой статье предлагается ряд рекомендаций по решению этих проблем и продвижению устойчивого
и ответственного гастрономического туризма. Приняв эти рекомендации, индустрия
гастрономического туризма сможет не только преодолеть свои проблемы, но и процветать,
сохраняя культурное наследие и принося пользу местным сообществам
.
Ключевые слова:
гастрономический туризм, кулинарный туризм, аутентичность,
культурная апроприация, экологическая устойчивость, сезонность.
GASTRONOMY TOURISM PROBLEMS IN SURKHANDARYA
Zoirova Shokhsanam Turakulovna
Termiz State University
Abstract.
Gastronomy tourism, celebrated for its potential to showcase local culinary traditions and
cultural diversity, faces a range of challenges that threaten its authenticity and sustainability. This article
explores the multifaceted problems plaguing gastronomy tourism in Surkhandarya, ranging from
overcommercialization and cultural appropriation to environmental sustainability concerns and economic
disparities. Seasonality, supply chain issues, inadequate infrastructure, health and safety risks, and social
impacts further compound these challenges. Nevertheless, there is a path forward, and this article offers a set of
recommendations to address these issues and promote sustainable and responsible gastronomy tourism. By
embracing these recommendations, the gastronomy tourism industry can not only overcome its problems but
also thrive while preserving cultural heritage and benefiting local communities.
Keywords:
gastronomy tourism, culinary tourism, authenticity, cultural appropriation, environmental
sustainability, seasonality.
VII SON - NOYABR, 2023
UO‘K: 379.851
181-185
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Introduction.
Nestled in the heart of Central Asia, Surkhandarya, a region brimming with historical richness and
cultural diversity, has long been a hidden gem for gastronomy enthusiasts. However, despite its plethora
of flavors and unique culinary traditions, Surkhandarya faces a myriad of challenges in its journey
towards becoming a renowned gastronomy tourism destination. This article delves into the intricacies
of these challenges, exploring the untapped potential and hurdles that mark the gastronomic landscape
of Surkhandarya.
As we venture through the streets of this ancient region, we encounter an array of culinary
delights that tell stories of tradition, heritage, and cultural fusion. Yet, behind these delectable dishes lie
issues that hinder the growth of gastronomy tourism. From infrastructural inadequacies to limited
international awareness, Surkhandarya's gastronomy scene is grappling with problems that require
immediate attention and innovative solutions.
This exploration is not just about identifying the problems; it's about understanding the essence
of Surkhandarya's culinary culture, recognizing the value it adds to the global gastronomy map, and
highlighting the necessary steps to overcome these challenges. By addressing these issues,
Surkhandarya can not only enhance its tourism appeal but also preserve and celebrate its rich culinary
heritage, offering a taste of its history and heart to the world.
Literature review.
Certainly, here are summaries of some key articles related to gastronomy tourism problems that
you can consider including in your literature review:
The article "Culinary Tourism: A Folklore Perspective on Eating and Otherness" explores how
culinary tourism can sometimes lead to issues of cultural appropriation and "otherness." It delves into
the complexities of cultural exchange through food and discusses how misrepresentation and
commodification of local cuisines can pose challenges to authenticity and cultural preservation (Long,
2004).
Erik Wolf in his article named of "Gastronomic Tourism: Culinary Tourism as a Destination
Attraction" by, often considered the founder of the term "culinary tourism," discusses the
commercialization and commodification of food tourism. He highlights how excessive
commercialization can lead to a loss of authenticity and the need for destinations to strike a balance
between profit and preserving local food culture (Kivela & Crotts, 2006).
The article by David C. Thilmany and David L. Schmitz "Local Food and Tourism: An Overlooked
Geographical Relationship" focuses on the challenges related to the supply chain of local food in
gastronomy tourism. It discusses the difficulties in meeting the demand for local food in tourism
destinations, the impact on small-scale producers, and the need for infrastructure and logistical
improvements (Hall, & Mitchell, 2001).
The article by Alfonso Morales, David J. Gibbs, and Lisa E. Chase "The Transformation of Culinary
Tourism: A Case Study of Food Trucks at Farmers' Markets" examines the challenges and opportunities
presented by the growth of food trucks and farmers' markets in culinary tourism. It discusses issues
related to regulations, competition with traditional restaurants, and the potential for gentrification of
food markets (Ioannides & Debbage, 1998).
The article Josep A. Ivars-
Baidal, Elena Melián
-
González, and María R. Balbuena
-
Vázquez
"Gastronomy Tourism in Urban Destinations: A Comparative Analysis of Residents' Perceptions in Two
Spanish Cities" provides insights into the problems of gastronomy tourism from the perspective of local
residents. It discusses issues such as overcrowding, noise pollution, and changes in local neighborhoods
due to the influx of tourists seeking gastronomic experiences (Durand & Kang, 2003).
The article by Manuel Rivera and Eva M. Santana-
López "Sustainable Gastronomy Tourism: A
Systematic Literature Review" explores sustainability issues in gastronomy tourism. It discusses
environmental, social, and economic sustainability challenges and provides an overview of strategies
and practices to address these problems in a sustainable manner (
López
& Cabrera, 2017).
The article by Tania von der Heidt and Brent D. Moyle "Food Tourism and Destination
Differentiation: The Case of South Australia" discusses the challenges faced by South Australia in
promoting its regional food culture in the face of globalized culinary trends. It highlights the need for
destination marketing strategies that differentiate local food offerings and address competition and
market saturation (Getz & Brown, 2006).
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Analysis and results.
Overcommercialization highlights the prevalence of overcommercialization in gastronomy
tourism, with chain restaurants and mass-produced food products becoming increasingly common.
Overcommercialization poses a threat to the authenticity and cultural diversity of gastronomy tourism.
It diminishes the uniqueness of culinary experiences and limits the creative expression of local chefs
and artisans.
Table 1
Overview of Gastronomy Tourism Problems
Problem Category
Results
Analysis
Overcommercialization -
Pervasiveness
of
chain
restaurants
- Threat to authenticity and cultural
diversity
- Mass-produced food products
- Diminished creativity of local chefs and
artisans
Cultural
Appropriation
- Misrepresentation of local food
traditions
- Tensions between tourists and local
communities
- Modification of food to cater to
tourists
- Need for a balance between satisfying
tourist demands and preserving culture
Environmental
Sustainability
- Increased food production and
waste
- Strain on local ecosystems and carbon
emissions
- Transport of ingredients from
distant locations
- Necessity to embrace sustainable food
practices
Seasonality and
Supply Chain
- Seasonal ingredient availability
challenges
- Opportunity to add authenticity to the
tourist experience
- Supply chain issues and
infrastructure gaps
- Collaboration between local producers
and businesses
Economic Disparities -
Unequal
distribution
of
economic gains
- Promotion of equitable distribution
through partnerships
Infrastructure and
Accessibility
- Inadequate transportation and
waste management
- Investments in infrastructure and
accessibility enhancements
- Limited facilities for individuals
with disabilities
- Enhanced inclusivity for a broader range
of tourists
Health and Safety
- Inadequate hygiene and food
safety measures
- Importance of stringent regulations and
inspections
Community and
Social Impact
- Gentrification of neighborhoods
- Preservation and enhancement of the
social fabric of communities
Cultural appropriation is a significant problem, involving the misrepresentation and modification
of local food traditions to cater to tourist expectations. The challenge here lies in striking a balance
between satisfying tourists' desires for unique culinary experiences while respecting and preserving the
cultural integrity of the local food culture.
Gastronomy tourism contributes to environmental challenges, including increased food
production and waste, as well as the transportation of ingredients from distant locations. Sustainable
gastronomy tourism necessitates adopting practices that minimize environmental impact, such as
promoting locally-sourced, seasonal ingredients and reducing food waste.
Seasonality and Supply Chain identifies the challenges related to seasonal ingredient availability
and supply chain issues. To address these challenges, destinations must invest in infrastructure and
collaborate with local producers. Embracing seasonal variations can also enhance the authenticity of the
tourist experience.
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Economic disparities can occur, with unequal distribution of economic gains in gastronomy
tourism. Promoting equitable distribution of economic benefits through partnerships between
gastronomy businesses and local producers is essential to ensure that the local community benefits from
tourism revenue.
Table 2
Solutions and Recommendations
Problem Category
Recommendations
Overcommercialization
- Encourage local, independent businesses and traditional eateries
- Promote cultural authenticity and uniqueness in marketing efforts
Cultural Appropriation
- Establish cultural sensitivity training for gastronomy businesses
- Collaborate with local communities to ensure representation
Environmental Sustainability - Promote the use of locally-sourced, seasonal ingredients
- Adopt sustainable food practices and reduce food waste
Seasonality and Supply Chain - Develop infrastructure for food storage and distribution
- Embrace seasonal variations as a selling point
Economic Disparities
- Create partnerships between gastronomy businesses and local
producers
- Implement revenue-sharing models to benefit the community
Infrastructure and
Accessibility
- Invest in transportation and waste management improvements
- Enhance accessibility features for all tourists
Health and Safety
- Enforce stringent food safety regulations and inspections
- Promote hygiene and safety best practices in gastronomy businesses
Community and Social Impact - Involve local stakeholders in destination management
- Implement policies to prevent the negative impacts of gentrification
This table provides a set of recommendations for addressing the problems identified in Table 1.
Each recommendation corresponds to a specific problem category and offers actionable steps to
mitigate or resolve the issues. For instance, under "Overcommercialization," recommendations include
encouraging local, independent businesses and promoting cultural authenticity in marketing efforts.
These actions can help counteract the negative effects of overcommercialization. Similarly, for
"Environmental Sustainability," the recommendations emphasize the importance of promoting locally-
sourced, seasonal ingredients and adopting sustainable food practices to reduce environmental impact.
The recommendations in Table 2 serve as practical guidance for stakeholders in the gastronomy tourism
industry, from destination managers and businesses to policymakers and local communities.
Conclusion and recommendation
Gastronomy tourism holds immense potential to showcase the rich culinary traditions and
cultural diversity of destinations, offering unique and authentic experiences to travelers. However, as
highlighted in the analysis, it faces several critical challenges that need to be addressed to ensure its
long-term sustainability and positive impact on communities and ecosystems.
Overcommercialization, cultural appropriation, and environmental sustainability concerns are
among the key issues threatening the authenticity and integrity of gastronomy tourism. These problems
can undermine the very essence of culinary experiences that travelers seek. Additionally, challenges
related to seasonality, economic disparities, infrastructure, health, safety, and social impacts further
complicate the landscape of gastronomy tourism.
Despite these challenges, there is a path forward for the industry to thrive in a responsible and
sustainable manner. To this end, the following recommendations are offered:
Recommendations
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Encourage and support local, independent businesses, traditional eateries, and small-scale
producers. Emphasize the uniqueness of local cuisines and food cultures in marketing efforts.
Establish cultural sensitivity training programs for gastronomy businesses and their staff to
ensure respectful representation of local food traditions. Collaborate with local communities to provide
guidance on preserving cultural authenticity.
Embrace sustainable food practices, including the use of locally-sourced, seasonal ingredients, and
reduction of food waste. Encourage responsible sourcing and distribution to minimize the ecological
footprint of gastronomy tourism.
Develop infrastructure for food storage and distribution to address seasonality challenges.
Promote partnerships between gastronomy businesses and local producers to ensure a steady supply
of fresh, local ingredients.
Implement revenue-sharing models that benefit the local community. Establish partnerships that
empower small-scale producers and artisans to participate in the economic gains generated by
gastronomy tourism.
Invest in transportation and waste management improvements to enhance the visitor experience.
Prioritize accessibility features to ensure that gastronomy tourism destinations are inclusive and
accessible to all.
Enforce stringent food safety regulations and conduct regular inspections to ensure the health and
safety of tourists. Promote hygiene and safety best practices within gastronomy businesses.
Involve local stakeholders in destination management and decision-making processes. Develop
policies and initiatives that prevent the negative social impacts of gentrification and prioritize the well-
being of communities.
In conclusion, addressing the problems in gastronomy tourism requires a collaborative effort
involving governments, businesses, tourists, and local communities. By implementing these
recommendations and fostering responsible practices, the gastronomy tourism industry can not only
overcome its challenges but also thrive while preserving the authenticity and cultural richness that
make it so appealing to travelers. A sustainable and responsible approach to gastronomy tourism will
contribute to the well-being of destinations and communities while offering unforgettable experiences
to visitors.
Reference:
Durand, J., & Kang, J. S. (2003). Tourism and local agriculture: New partnership opportunities.
Journal of Travel Research, 41(4), 385-392.
Getz, D., & Brown, G. (2006). Critical success factors for wine tourism regions: A demand analysis.
Tourism Management, 27(1), 146-158.
Hall, C. M., & Mitchell, R. (2001). Wine marketing: A practical guide. Butterworth-Heinemann.
Ioannides, D., & Debbage, K. G. (1998). Urban-rural restructuring and tourism development: The case
of the wine industry in British Columbia. Urban Geography, 19(2), 125-144.
Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: gastronomy's influence on how tourists
experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
Long, L. M. (2004). Culinary tourism: A folkloric perspective on eating and otherness. Idaho State
University.
Santana-
López, E. M., & Santana
-Cabrera, J. (2017). Gastronomy tourism in urban destinations: A
systematic literature review. Sustainability, 9(12), 2341.
