Abstract: The article deals with the development of gastronomic tourism as one of the important areas of tourism. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this research is the promotion of food culture based on the technologies of gastronomic tourism on the example of the Republic of Sakha (Yakutia). The article considers the food culture of the Yakut ethnic group, the trends of the restaurant market, as well as local catering enterprises that specialize in the national Yakut cuisine. The concepts of tourism and gastronomic tourism and their state in the Republic of Sakha (Yakutia) are studied. The problems of popularization of national cuisine are touched upon. The article is devoted to the promotion of Yakut cuisine at the interregional and international levels. The necessity of promoting the food culture of the Yakut ethnic groups on the basis of participation in gastronomic festivals is identified and justified. The fundamental methodology for the study is a descriptive method, which includes the method of observation, interpretation, comparison, generalization. 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. In this regard, the term "food culture" correlates with the accumulated experience of the people, the bearer of culture, of satisfying the need for food. 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 nation. The purpose of this study was to identify the features of everyday life through theoretical aspects and practical provisions that reveal the specifics of gastronomic tourism in the region, and the use of everyday food culture of the Yakut ethnic group for its further improvement and development. Based on the conducted study, the reasons for the positive impact of participating in gastronomic festivals are listed.

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.