THE ROLE OF NATIONAL CUISINE IN THE DEVELOPMENT OF TOURISM IN AZERBAIJAN

Abstract

Research purpose: Culinary heritage is part of the tourist experience, and it is precisely the aspect of nutrition in tourism that has a basic ethnic-geographical approach, since the food interests the tourist not so much from the point of view of the technology of its preparation, but as a phenomenon of everyday culture which develops in certain geographical conditions. National cuisine is closely interrelated with other aspects of life, which reflect the relationship of people in society, norms, and behaviours that are traditional for a given nation. Therefore, it is necessary to study the influence of the local cuisine and culinary traditions on the development of tourism. The aim of the study is to reveal the potential of the national cuisine in the tourism sector of Azerbaijan.