Vujachich V.

Purpose. The purpose of this paper is not only to introduce the specifi city of national cuisine, but also to reveal the need of making national gastronomy part of tourist product of every country. Methods. Studying the current situation in gastronomy, due to applied dialectical approach to problem, analysis, synthesis and visual method, the paper considers the degree of importance of national cuisine from the point of view of choice of food, cooking methods and ritual meal, which can be used for the country’s (Montenegro’s) tourist product formation. Results. The authors come to the conclusion that national gastronomy can be considered in the context of tourism industry as an important factor of domestic economy and profi tability, but also as an important and strong factor of advertising and other tourism policies of every country. Scientifi c novelty. In 2010 the United Nations Educational, Scientifi c and Cultural Organization (UNESCO) integrated French cuisine into the World Heritage List. This list of cultural traditions, rituals and crafts under UNESCO protection for the fi rst time has been complemented by gastronomic culture. 2015 is marked as the Year of Gastronomy, which indicates that more importance should be given to gastronomy as part of cultural identity of every country, and that gastronomy is an important element of recognition, marketing and profi tability of tourist destination factors. Scientifi c contribution of research on this issue is refl ected in the updating of national cuisine, as this area has been overlooked.