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 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.