Abstract
This scientific study analyzes the establishment of the Gastronomic Tourism Association of Uzbekistan, the Chefs' Union, and the International Center of Uzbek Culinary Art, using the Surkhandarya region as a case study. The research examines the role of these institutional structures in developing gastronomic tourism, promoting national cuisine on an international scale, and enhancing regional gastronomic potential. The gastronomic resources of Surkhandarya, traditional culinary schools, and ethno-cultural heritage are analyzed in relation to the activities of these organizations. Using systemic, comparative, and institutional approaches, the study evaluates the effectiveness of gastronomic governance mechanisms within the tourism industry. The results demonstrate that these institutions play a crucial role in shaping national cuisine as a strategic brand in the global tourism market.References
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