Abstract

As far as Uzbekistan is implementing a number of reforms to develop the tourism sector, it is very important to identify natural, socio-economic factors and objects that are the basis for the development of tourism in the Khorezm region. The article aims to cover the theoretical issues of gastronomic tourism, its current state, its role in tourism of different countries and regions, as well as the features of the Uzbek national cuisine, cooking. The study used statistical, questionnaires, geographical comparisons, regional analysis, extrapolation, ecological and systematic approaches, and expert evaluation. The article also describes gastronomic travels and its types, economic and social aspects. Particular attention is paid to the opportunities for the development of gastronomic tourism and the work of foreign scientists who have contributed to the development of the socio-economic basis of gastronomic tourism management. It was concluded that Khorezm region is one of the most ancient and beautiful regions of Uzbekistan, which has long been distinguished by gastronomic tourism.