DEVELOPMENT OF NATIONAL CUISINE IN HARMONY WITH CULTURAL HERITAGE ON THE BASIS OF THE REGIONAL BRAND OF ANDIJAN REGION
DOI:
https://doi.org/10.37547/Keywords:
traditional brand, gastronomic tourism, historical tourism, national cuisine, tourism potential, tourism cluster, cultural heritage.Abstract
This article analyzes the importance of creating a regional brand in increasing the tourism potential of Andijan region, issues of harmonious development of national gastronomic heritage and historical resources. Also, the integration of gastronomic and historical tourism in the development of regional tourism, diversification of tourism products and their positive impact on the regional economy are scientifically substantiated. According to the results of the study, the joint development of national cuisine and historical heritage is an important factor in the formation of a regional brand and sustainable development of tourism.
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