Mountain gastronomy mapping of Azerbaijan and regional culinary tourism routes

Azerbaijan's mountain gastronomy varies distinctly by region, shaped by altitude, climate, transhumance practices, and local vegetation. Dairy products, qurut (fermented grain), smoked meats, and durable foods dominate highland diets, while humid, agricultural areas favor plant-based culinary traditions. The study, using geographical analysis, ethnographic research, and documentary sources, developed the 'Azerbaijan Mountain Gastronomy Routes Map,' a tool for culinary tourism, destination branding, and cultural heritage preservation. This map highlights the unique culinary identities of the Great Caucasus, Little Caucasus, and Talysh mountain ranges, emphasizing their potential to sustain traditional practices while fostering regional development.

Rizvangaya, M. (2026). Mountain gastronomy mapping of Azerbaijan and regional culinary tourism routes. BIO Web of Conferences, 257, 3004. https://doi.org/10.1051/bioconf/202625703004