Keyword: «national cuisine»

The authors discuss the concept of gastronomic tourism and gastronomic tours structure, distinctive features of this type of tourism, as well as the factors influencing the development of this tourism trend both in the world and in Russia. The authors draw the special attention to the study of culinary merits of Russian regions and their attractiveness for foreign tourists and identify the problems in the development of gastronomic tourism in Russia and the ways of their solution.

In this article the cultural and economic potentials of the national cuisine, known as «gastro-diplomacy» are discussed. The issue of popularizing culinary traditions, improving the national and gastronomic image of the country is raised. The article also provides theoretical justification for the use of gastro-diplomacy in order to improve intercultural communication and the personal experience of the author.

The article discusses the features of the tourism potential of the Republic of Benin. The main historical and cultural attractions of Benin are listed. The general problems of the development of the tourism industry are noted, which include environmental and social factors that hinder the development of tourism in West Africa.