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GEOGRAPHY AND TOURISM, Vol. 8, No. 1 (2020), 81-89, Semi-Annual Journal eISSN 2449-9706, ISSN 2353-4524, DOI: 10.36122/GAT20200807 © Copyright by Kazimierz Wielki University Press, 2020. All Rights Reserved. http://geography.and.tourism.ukw.edu.pl

Anastasiia Olegovna Vasylchenko Polessky State University, Economic Faculty, Pinsk, Republic of ORCID: https://orcid.org/0000-0001-8969-6611 e-mail: [email protected]

State and prospects of development of tourism in the Republic of Belarus

Abstract: The article discusses the main factors influencing the development of food tourism in the world and, specifi- cally, in the Republic of Belarus. It touches upon the objects of food tourism, its target audience, classification of tourist types according to gastronomic tourism, as well as types of gastronomic tours and routs. The author briefly presents the regions where the development of gastronomic tourism is viable and describes unique food and drink recipes, the prepa- ration of which is exclusively characteristic of the national of the Republic of Belarus. The key aspects concerning the development of gastronomic tourism in the Republic of Belarus are discussed, namely: available master classes and tastings, appearance, development, as well as implementation of projects pertaining to gastronomic tourism, such as, among others, “Bella Cuisine”, “Syrnaya Lavka” from Slavgorod makers, “Mukhovetska Kumora” in Kobrin. Also, the author provides a culinary map of the Republic of Belarus supplemented with the description of individual regions and national dishes. Lastly, the paper offers some recommendations for improving the development of food tourism in the Republic of Belarus. Food tourism reveals the authenticity of the destination region through culinary art, which allows a foreigner to plunge into the old traditions and life of , to feel the atmosphere of hospitality and see the unique local, natural, historical, cultural and environmental facilities. Keywords: culinary tourism, recipes, national dishes, traditions and culture, green tourism.

1. Introduction

Gastronomic tourism is a rather promising Food Tourism by G. Richards (2012), Europe is direction in the development of tourism, but one of the most popular area of tourism devel- as a large-scale phenomenon it still does not opment. First, according to research, Europe is exist in the Republic of Belarus. The history of the leading region in terms of the number of tourism has more than one hundred years. Cur- tourists visiting. It is here that a huge number of rently, one may distinguish a large number of cultural and historical monuments are concen- its types and directions. Gastronomic tourism, trated, and in addition, the industry service is which has recently been of particular interest to at a high level. Second, Europe has historically many tourists, is becoming very popular in many been the world’s largest producer and exporter countries, including Belarus’s neighbours and of high-quality wines due to its geographical, cli- other nearby countries of Central and Eastern matic, environmental, cultural and political con- Europe (e.g. Steshenko and Parfinenko, 2012; ditions. Tourists are attracted to this region not Matlovičová and Pompura, 2013; Burneika et al. only by , but also by numerous 2015; Charzyński et al. 2017; Kiráľová and - tastings and national holidays associated with arneh, 2017). According to UNWTO forecasts, the collection of grapes. The Republic of Belarus food tourism will prove to be one one of the is geographically part of Europe, but the culinary most popular types of tourism in 2020, and it tourism is still at its early development stage. is already actively developing. According to the The degree of scientific considerations on the information contained in the Global Report on research topic in question is extremely low, and 82 Anastasiia Olegovna Vasylchenko very few Belarusian authors have published their own way. There are plenty of dishes and drinks studies in relation to food tourism. However, in that are available only in this country and could recent years, the trends of tourism development impress even the most demanding . in Belarus indicate an increase in the number The study aims to identify and evaluate the of both regional and international culinary key aspects pertaining to the prospective devel- master-classes, festivals and events. Belarusian opment of food tourism in the Republic of cuisine is considered similar to Russian, Lithua- Belarus, taking into consideration both current nian, Ukrainian, Polish and Jewish ones, but it is and future trends in this field. also unique, extremely hearty and delicious in its

2. Methods and material studied

The following scientists were engaged in ality (e.g. Ermolaev et al., 2019). In Belarus, on research on tourism and its types, and food the other hand, the concept of culinary tourism tourism in particular: Chernukh (2002), has attracted little to no attention. Sycheva and Shpenkova (2014), Butsenko Methods used in this study include theoret- (2015), Dracheva and Hristov (2015), Zel- ical approach, methods of analysis and synthe- enskaya (2015). Most of the researchers who sis, classification, statistical research methods tackle the subject matter are of Russian nation- as well as the method of analogy.

3. Results and analyses

The main indicators of tourism development The term culinary tourism was coined in in the Republic of Belarus in the period of 1998 by Lucy Long, Associate Professor of folk 2011–2017 point to a considerable increase in culture at Bowling Green State University in the tourist flow to the country, although outbound USA. In 2001, Erik Wolf wrote the world’s first tourism continues to prevail for the time being. article on culinary tourism. In 2003 he founded The number of tourists travelling abroad grew the International Culinary Tourism Associa- by 127.5% compared to the year 2011 and tion and has been its president to this day (But- amounted to 727 536 people. The number of senko, 2015). foreign tourists visiting the Republic of Belarus The International Tourism Association increased by 143.6% in relation to 2011, which continues to emphasize the importance of translates into 282 694 people (Tourism and gastronomic tourism as a highly profitable tourism resources in the Republic of Belarus. segment of the economy. Food in local cafés Statistical compendium. Ministry of statistics and restaurants belongs to one of the three most and analysis of the Republic of Belarus, https:// important forms of tourists’ leisure (along with www.belstat.gov.by/ofitsialnaya-statistika/pub- sightseeing and shopping) (Belarusian tourism, lications/izdania/index_9294/). These indica- Byfin.by – Financial portal). tors show the ratio of more than 2 outbound Many factors have recently contributed tourists per 1 inbound visitor. to the emergence and development of gas- As far as gastronomic tourism is concerned, tronomic tourism in the world (Sycheva and its development is mostly predicated on agroec- Shpenkova, 2014): otourist entities, whose number is growing by −− growing worldwide popularity of TV cook- the year (in comparison with 2011 it increased ing programs and shows; by 47.1% and amounted to 2319 units), as well −− acquisition of the world’s best restaurants by as the number of tourists served (compared to chefs; 2011 it increased by 142.3% and amounted to −− emergence of restaurant business fashion: 351.1 thousand people). This is presented in visiting trendy gastropubs maintains image Figure 1. and status in society; State and prospects of development of food tourism in the Republic of Belarus 83

146 280

557 Brest region region 468 Gomel region Grodno redion Minsk region Mogilev region

267 103

Figure 1. Number of agroecotourist entities in the Republic of Belarus by regions in 2017 (source: prepared based on Tourism and tourism resources in the Republic of Belarus. Statistical compendium. Ministry of statistics and analysis of the Republic of Belarus (https://www.belstat.gov.by/ofitsialnaya-statistika/publications/izdania/ index_9294/)

−− accessibility, familiarity and routine of vis- made in the Dutch cities of Gouda and iting restaurants for people experienced in Edam); nutrition; 3. Cities with special cuisine (New York, −− public concern about environmental issues London, Paris, Tokyo, Rome, Brussels, and food quality; Hong Kong, Barcelona, etc.); −− increased costs of food and recreation as 4. Individual restaurants distinguished by the a result of rising incomes of the population; quality and exclusivity of their cuisine and −− growing popularity of healthy lifestyle; original menu (holders of three Michelin −− awareness of considerable potential and Restaurant Guide stars: “La Pergola” in profitability demonstrated by gastro- Rome, Italy, “Fat Duck” in the town of Bray, nomic tourism in the world on the part of Great Britain, “Koju” in Tokyo, Japan); food production enterprises and tourist 5. Companies known for their culinary prod- organizations. ucts (for example, the world’s largest choco- The 2013 study called “The American Culi- late factory Alprose in and the nary Traveler Report”, published by Mandala famous monastery breweries Andex and Research, indicates a more than ten percent Ettal located in Upper Bavaria, Germany); increase in culinary tourism from 2006 to 2013. 6. Institutions providing educational services These statistics account for American tourists in the field of culinary and only. Gastronomic tourism globally nets $150 (French Academy of Culinary Arts “La billion a year, according to the International Cordon Bleu”, High School); Association of Gastronomic Tourism (Bon 7. Culinary events: festivals, fairs, holi- Appetit: The Rise of the cultural Traveler, 2016). days, tastings, master-classes, exhibitions, The gastronomic destinations are as follows conferences. (Dracheva and Hristov, 2015): The most famous culinary festivals in 1. Countries whose cuisine is highly popular Belarus are fruit and berry festivals. Fruits in the world (France, Italy, Spain, Japan, occur in national Belarusian dishes in fresh, China); boiled and dried form. Wine and liqueurs are 2. Regions famous for their food products often made from berries, and they are used in (for example, Bordeaux, Alsace, Burgundy the preparation of meat and ( “luninets- and Champagne in France, included in the kaya strawberry” in Luninets, “Cherry festi- Appelation d’Origine Controle classifica- val” in Glubokoe, eco-festival of blueberry in tion, known for their unique wines; Polotsk). 84 Anastasiia Olegovna Vasylchenko

Rural festivals are also gaining in popularity, rants and prefer to visit farms, participate in reviving the Belarusian tradition of celebrat- master-classes, etc; ing the harvest day in the process. Tourists are 2. In line with trends of foos tourism devel- invited to the fair, treated to the most delicious opment the experimental gastronomy and fresh , fruits, meat and fish, and tourist looks for designer cafés and restau- the hostesses share their recipes. Events in rants serving innovative dishes, their gas- question include: Motol agro-town, “Motal- tronomic preferences correspond to their skiya prysmaki” festival of culinary skills, overall lifestyle, which mostly reflects and “Gaspadarchy Syr” festival in Slavgorod, meat taps into current trends; festival in Logoisk. 3. The recreational gastronomy tourist The target audience of gastronomic tours searches for familiar and drinks. This involves (Gastrotourism, Gastronomic tour- is a more conservative type of travelers who ism, 2019): often eat on their own and avoid luxurious −− gourmet tourists for whom a good is restaurants; for them, gastronomy does not something more than just food; play any important role during the journey; −− tourists wishing to join the culture of the 4. The diversionary gastronomy tourist while country through its national cuisine; on a trip wants to escape from everyday −− tourists using a gastronomic tour for train- life, shopping and cooking for the whole ing and gaining professional skills (cooks, family. This type of tourist prefers simple restaurateurs, sommeliers, tasters, restau- chain restaurants, where the emphasis is rant critics); not so much on the quality, but rather on −− representatives of travel companies seeking the quantity of food. to expand their business and start selling This classification allows for a holistic view gastronomic tours. of tourists’ preferences in relation to food con- The authors identify four types of tourists in sumption during travels and is useful for the terms of gastronomy: segmentation of the target audience of gastro- 1. The existential gastronomy tourist is in nomic enterprises (Belarus.by. Official website search of gastronomic experiences in order of the Republic of Belarus). to learn local and and cul- Gastronomic tours are divided into two ture. They avoid well-known trendy restau- types: urban and rural (“green”). The funda-

Italian 55.6 Russian/Ukrainian 52.2 Japanese 31.3 French 27.2 Greek 23.1 China 18.8 Spanish 13.4 Mexican 10.9 Thai 9.4 Indian 8.4 American 5.3 Other 17.8

Figure 2. Preferences pertaining to national among visitors to the website abc-gid.ru (%, up to three choices) (source: prepared based on research “Have you tried crocodile?”, ABC Journal, 2009) State and prospects of development of food tourism in the Republic of Belarus 85 mental difference lies in the fact that the tour- magazine “ABC”, decided to establish what ists going to the countryside seek environmen- routes conquer not only the hearts but also the tally friendly products devoid of any additives stomachs of travelers from around the world. (Gastrotourism, Gastronomic tourism, 2019). To the question “Which national cuisine do you In the Republic of Belarus, the second type of prefer?”, with the possibility of choosing three gastronomic tours has become widespread. options, most respondents answered “Italian”, ”Green” tours predetermine eventful rest in then “Russian / Ukrainian” (Fig. 2). agro-estates: culinary master-classes, visiting A distinctive feature of the Belarusian cui- gastronomic festivals, picking fresh berries sine is a wide range of dishes, as well as and in the forests, fishing, horse the use of various , , mushrooms riding, cycling and hiking. Communication and . Since the time of the Grand Duchy with nature enhances a person’s creativity and of Lithuania, Slavic, Baltic, Jewish, and partly provides relaxation and recreation. German roots have been closely intertwined in One of the most famous online hotel book- the national cuisine. ing site Hotels.com, in collaboration with the

4. Discussion

Among the entire range of Belarusian national −− krambambulia – tincture on and dishes and drinks, there are several that are the ; hallmark of the Republic of Belarus, its ”culi- −− zubrovka – tincture on . nary brand”, namely (Food of the world, Portal While some of these dishes are also common about food, 2010): in Poland and Lithuania, old Belarusian recipes −− draniki – potato pancakes; have survived to the present day and arouse −− – prepared with potatoes and ever growing interest among those who visit minced meat, formed into balls and boiled, the country. In restaurants with the national served with sour cream; flavor, tourists can be offered not only tradi- −− – a dish made with grated tional cuisine, but also delicious dishes that potatoes and brisket, baked in the oven; were once served at the residences of Belarusian −− – a dish based on and meat; magnates. One may also explore the national −− machanka – can be dairy and meat; the cuisine as served at agro-estates, where the former is made from cottage cheese, freshest village products are used for cooking. and cream and is used as a kind of It may be an opportunity to, for instance, bake for dipping pancakes or boiled vegetables, according to old recipes and methods, the latter is a variety of meat scraps that are cook homemade meat delicacies, make cheese baked and served as a separate dish; from cow’s or goat’s milk, or try sweets made −− holodnik – cold cooked on with honey, apples and cranberries (Belarus.by. kefir; Official website of the Republic of Belarus). −− kolduny – resembles small ; Unique dishes and recipes preserved from −− home-made sausages; the ancient times are on the list of intangi- −− foreshank- part of a pork leg, cooked with ble heritage of the Republic of Belarus. One special sauce; of them is an Easter dish, ram, which −− knysh – a pie with cottage cheese, jam or reflects over 200 years of history. Ram is pre- cracklings; pared with homemade oil, cooked in a wooden −− Belarusian soured brown bread; churn, with salt. Butter is squeezed through −− zeppelins – potato dumplings with meat or two layers of gauze to imitate curly “ram’s wool”. mushrooms; The tradition of cooking this dish is recognized −− smazhnia – a meat pie; by UNESCO as an intangible cultural heritage. −− pancakes made from ; The dish is common in the Glubokoe district of −− kulaga – a sweet dish made from fresh the Vitebsk region. berries. 86 Anastasiia Olegovna Vasylchenko

Rye bread is a unique recipe preserved in About 18 thousand euros was allocated from the Vitebsk region. The recipe for yeast-free the EU funds for these purposes. Home-made bread has been around for several centuries. Its cheeses have been sold in the town of Slavgorod main secret lies in a special sourdough of rye in the Mogilev region since 2016. Currently, flour and water. Women make such bread on the aforementioned town offers an outlet, mas- a maple leaf, sometimes add lard, or an ter-classes, animation programs and tours for egg. The tradition of baking is also tourists. The , UN represen- recognized by UNESCO as an intangible cul- tatives and the French delegation were treated tural heritage. to Slavgorod cheeses – the cheeses received the Gastronomic tourism as a large-scale phe- highest ratings. These days, efforts are focused nomenon in the Republic of Belarus does not on establishing exhibition devoted to the his- exist as of yet. Master-classes and tastings of tory of Slavgorod cheese in the ”Syrnaya Lavka” national dishes are held in the museum com- (Maslenitsa lives under the Columns…). plex ”Dudutki” and the estate ”Martinova Gus” The ”Bella Cuisine” project – a network of in the Minsk region, as well as the estate ”Svi- culinary heritage of the Vitebsk region – aimed tizyanka” in the Grodno region. In terms of to systematize available information pertain- prospective development, it is worth mention- ing to the culinary offer, advertising materials, ing projects such as ”Bella Cuisine”, ”Syrnaya as well as a tourist routes featuring the most Lavka” from Slavgorod cheese makers, ”Muk- popular sites in selected and hovetska Kumora” in Kobrin to name a few . The program had a budget of 483.195 (Kivela and Crotts, 2006; Butsenko, 2015). thousand euros and was carried out over “Mukhovetska Kumora” is an agrotourist a period of 18 months with the support of the cluster that brings together a number of estates European Union, which contributed 90% of its in the Kobrin and Zhabinka districts, as well value. The total annual contribution from the as tourist complexes, craft clubs, military his- region is 1000 euros. In the case of the Vitebsk torical reconstruction clubs in the region, folk region, the membership agreement was signed groups, mass media representatives and other by the representatives of the regional Executive active, creative individuals. The cluster was Committee. Subsequently, the initiative was created by the public Council for the Develop- joined by estates, cafés and other catering enter- ment of Agroecotourism in the Kobrin district prises. From 2014 to 2015, two complete test of the Brest region in November 2012. The tours were conducted along with visits to gas- organization of the strategic planning process tronomic sites in the Verkhnedvinsk, Polotsk, for tourist destinations was carried out within Miory, Lepel and Glubokoe districts, as well as the framework of the USAID project “Local the Latgale district of Eastern Latvia. A full tour Entrepreneurship and Economic Develop- takes two days and involves visiting 25 agro-es- ment”, implemented by the UN Development tates and local enterprises. As part of the tour, Program. ”Mukhovetska Kumora” (Mak- tourists may not only taste products and dishes ovetska Cumorah. Destination of “Makovetska of national cuisine, but also visit interesting his- Cumorah“. Agrotourism in Belarus), aside from torical places: cathedrals, churches, museums weekend tours, water and bicycle routes, chil- and arboretums. Each estate offers or dren’s and ceremonial holidays, offers a gastro- dinner, and often a short tour, which is typically nomic tour known as ”Palesskiya Prysmaki” quite inexpensive – with prices starting at two for groups of tourists counting twenty to fifty euros per person (Butsenko, 2015). people, and also organizes craft and culinary One of the building blocks in the foundation master-classes (Belarusian news). of the emerging domestic gastronomic tourism The Home Cheese Creation Center project was the route “Savour of the Belarusian Vil- won the local initiatives competition in the lage”, which invites tourists to visit the Stolbtsy international technical assistance project “Pro- region and taste traditional peasant cuisine of motion of Local Development in the Republic the Central region of the country. During the of Belarus”, executed by the Ministry of Econ- trip, the participants of the gastronomic tour omy and implemented by the UN Develop- are told how the national culinary traditions ment Program funded by the European Union. were formed and can experience delicious State and prospects of development of food tourism in the Republic of Belarus 87

Belarusians dishes commonly prepared and tion required checking more than 200 places appreciated in the villages. The tourist recre- of their preparation and covering a distance of ation complex employs talented artists-ani- 400 thousand kilometers, which spanned over mators. Moreover, it offers a master-class on more than 10 years of data collection, including cooking and provides various forms of enter- five expeditions to the regions with students of tainment, including traditional singing and the History Department at the Belarusian State dances. Visitors are then invited to enjoy a local University. meal (Maslenitsa lives under the Columns…). In 2016, a paper version of the culinary map The Belarusian public association ”Rest in of the Republic of Belarus was published (Belar- the Village” has proposed a more ambitious usian portal TUT.BY-2000). It indicates dishes project, which received the name ”Gastіnіya”. considered typical of the regions of Belarus, and Experts in the field of culinary, history and tour- accounts for objects and estates that tourists ism joined their efforts to create a guidebook may wish to visit (Fig. 3). The project gained its to old Belarusian cuisine. The project involves own identity owing to its logo: spoon and fork several hundred unique recipes. Its comple- stylized as an ornament.

Figure 3. Food map of Belarus (Belarusian portal TUT.BY-2000)

5. Conclusions

The development of gastronomic tourism in −− developed infrastructure enabling high-qual- the Republic of Belarus requires a number of ity service to tourists (including foreign); components, including: −− qualified personnel who speaks several for- −− creative ideas for organizing various events eign languages; (festivals, holidays, tastings, master-classes) −− a comprehensive tourist product that reflects and their large-scale promotion among the local flavor and combines gastronomic, potential and real target audience of tourists; eventful and cultural-cognitive components; 88 Anastasiia Olegovna Vasylchenko

−− due to the increase in tourist flow to the All of the above determines the necessity of Republic of Belarus and the expansion of the development of food tourism. It reveals the the geography of visitors, it is necessary to authenticity of the destination region through take into account the cultural, religious and culinary art, which will allow a foreigner to historical aspects when providing a tourist plunge into the old traditions and life of the service; Belarusians, to feel the atmosphere of hospital- −− a growth in the number of car rental compa- ity and see the unique local natural, historical, nies and their geographical concentration. cultural and environmental facilities.

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Ministry of Science and Higher Education

Czasopismo Geography and Tourism uzyskało dofinansowanie w ramach programu „Wsparcie dla czasopism naukowych” na lata 2019 i 2020 (zadanie numer 300/WCN/2019/1). Program ten był ogłoszony przez Ministerstwo Nauki i Szkolnictwa Wyższego. W związku z tym, czasopismo znalazło się na Nowej Liście czasopism naukowych z liczbą 20 punktów. ------

The journal Geography and Tourism received funding under the "Support for scientific journals" program for 2019 and 2020 (task number 300/WCN/2019/1). This program was announced by the Ministry of Science and Higher Education. Therefore, the journal was on the New List of Scientific Journals with 20 points.

CONTENT Articles in pdf format are available

1. Nadiia Andrashchuk, Karolina Buczkowska-Gołąbek Culinary tourism in the Hutsulshchyna region – analysis of the current offer https://doi.org/10.36122/GAT20200801

2. Alicja Gonia, Przemysław Charzyński Food events in Kuyavian-Pomeranian Province - its recognizability and branding https://doi.org/10.36122/GAT20200802

3. Magdalena Woźniczko, Dominik Orłowski Traditional cake products as a culinary tourism attraction from the regional perspective https://doi.org/10.36122/GAT20200803

4. Dorota Świtała-Trybek New trends in culinary tourism – regional (Silesian) https://doi.org/10.36122/GAT20200804

5. Dominik Orłowski, Magdalena Woźniczko Spirits tourism (spiritourism) in Poland on the example of museums of vodka https://doi.org/10.36122/GAT20200805

6. Sylwia Kwietniewska, Przemysław Charzyński Enotourism in North Macedonia – current state and future prospects https://doi.org/10.36122/GAT20200806

7. Anastasiia Olegovna Vasylchenko State and prospects of development of food tourism in the Republic of Belarus https://doi.org/10.36122/GAT20200807

8. Paulina Śmigelska, Przemysław Charzyński North Macedonia as Food Toursim Destination – Trends and Perspectives https://doi.org/10.36122/GAT20200808

9. Donatella Privitera A view on culinary tourism - case study of Catania, Italy https://doi.org/10.36122/GAT20200809

10. Piotr Dominik Food tourism as a tool for intergenerational transfer of culinary traditions https://doi.org/10.36122/GAT20200810