Gastronomic tourism and its other varieties, including culinary tourism, has increasingly become the object of scientific research. However, there are a number of unresolved theoretical and methodological issues on these aspects of tourismology, to date. The notions of gastronomy, degustation, food, culinary and other types of tourism are systematized. We also reveal the methodology of state estimation and analyze the strengths and weaknesses of culinary tourism in Dagestan, and leading experts in the field of gastronomic tourism and practical cooking were invited to the republic for this. The expedition researches involve the condition assessment of gastronomic tourism in Dagestan in comparison with situations which are in Norway, Montenegro, Slovenia, China, Sweden, Croatia and Denmark now. The most striking objects and phenomena, related to culinary tourism in the country, are characterized. It is important to stress that some types of food industry tourism, despite the huge possibilities of development in Dagestan, lost prospects because of the religious situation in recent years. The study shows the design contours of the culinary tourism in the region. Dagestan still tags behind other countries in the development of culinary tourism. Therefore, the authors believe that fundamentally and in some non-standard steps to organize such tourism in the country will be useful. One of these steps is the combination of the gastronomic tours with the possibility of billet products for tourists' homes. The article outlines the main problems and future directions for the improvement of culinary tourism as part of the agro-tourist cluster of the Republic.

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