Abstract: The article substantiates the essential characteristics and factors of the development of tourism activities based on gastronomy, as a form significant in the promotion of territories and their branding. Our research is significant for understanding this issue in the Republic of Sakha (Yakutia). The form of tourism we have mentioned plays a significant role in the branding of territories, as it allows regions to stand out and attract tourists through unique culinary offerings. The object of the study is the branding of territories. The subject is gastronomic tourism as a form of socio-cultural branding of territories. The authors consider such aspects of gastronomic tourism as cultural immersion, economic impact, importance in the formation of the territory's brand, its sustainable development and educational opportunities. These aspects emphasize the importance of gastronomic tourism as a multifaceted and significant area in international tourism, contributing to cultural exchange and economic development. The work uses a culturological approach, descriptive and the method of included observation, reception of analysis and synthesis, induction and deduction. The SWOT analysis method was aimed at understanding the strengths and weaknesses, opportunities and threats to the development of the tourism industry in the region. The relevance of the study is due not only to the growing interest in gastronomic tours in world practice, but also to the importance of this type of tourism in positioning regional culture and promoting the territory. Recommendations have been developed aimed at developing and strengthening gastronomic branding in the Yakutia, the implementation of which will allow the formation of a strong gastronomic brand of Yakutia, contributing to attracting tourists and supporting the local economy. The article emphasizes that the gastronomic brand is a powerful tool for the development, strengthening and promotion of regional territories, contributing to their economic growth and strengthening cultural identity.

Abstract: The article examines the content of human nutrition, based on an axiological approach to understanding culture: food can become a carrier of spirituality and cultural value meanings. In this connection, the semantic meanings of such concepts as "food culture" and "gastronomic culture" are revealed. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each regional culture. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this study is the peculiarities of everyday food culture in the Republic of Sakha (Yakutia). To identify possible gastronomic brands of Yakutia, a pilot survey was conducted among residents of the Republic of Sakha (Yakutia). The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. The topic of food covers all areas of popular culture. Many books and periodicals on culinary topics are published. Exhibitions and competitions of culinary art are held. The catering system is actively developing. And these issues seem relevant today from the point of view of cultural knowledge and deserve close theoretical study.

Abstract: The goal of this research is the examination of the peculiarities of development of gastronomic culture in the Sakha Republic (Yakutia) and formulation of recommendations for its future advancement. The subject of this work is the foodservice in Yakutsk. The object of this article is the gastronomic culture. The author considers the scientific approaches towards the concept of “gastronomic culture”. Special attention is given to the resources of Sakha Republic (Yakutia) in the context of advancement of gastronomic culture. Brief characteristic of the resources is provided. For solution of the set objective was conducted pilot survey, involving 104 residents of the city of Yakutsk. Based on the results, the author formulated recommendations for further development of gastronomic culture in the Sakha Republic (Yakutia). The sociological methods, such as semi-structured interview and questionnaire, were applied in the course of this research. In order to learn the relation of Yakutsk residents to national cuisine and prospects for development of gastronomic culture in the region, the author carried out sociological survey. This article is relevant due to the fact that modern culture demonstrates growing interest in the sphere of food culture. The food theme grasps all areas of mass culture; festivals and competitions of culinary art gain popularity, so as the foodservice. Therefore, these questions are relevant from the perspective of culturological knowledge and deserve careful theoretical study.