ТРАДИЦІЇ ПРИГОТУВАННЯ СТРАВ ГРЕЦЬКОЇ НАЦІОНАЛЬНОЇ КУХНІ І ГАСТРОНОМІЧНИЙ ТУРИЗМ РЕГІОНУ

Abstract

The article analyzes the traditions of Greek dishes from ancient Greece up to the present times. The role of national cuisine in the development of gastronomic tourism in the region has been studied. The Balkan Peninsula and the Adriatic Sea have been singled out as regions with increased tourist activity. It is established that Greece can become a promising food destination, given the development of the tourism industry to adopt the legendary culinary traditions and authentic regional cuisine. The sites of travel agencies of Ukraine were analyzed and it was established that travel agencies of Ukraine consider national dishes of Greek cuisine as an additional tourist attraction. A number of traditional dishes of Greek national cuisine have been singled out as authentic. It was discovered that the formation of Greek national cuisine took place in ancient Greece. It has been found that the traditions of food consumption in local seaside taverns have remained unchanged since ancient times: fish and squid from the Mediterranean and Aegean Seas are cooked with minimal costs. They are grilled whole and watered with ladholemono (lemon-oil dressing); grilled octopus makes a wonderful appetizer or main course, which is consumed with wine. The analysis of the sites of travel agencies of Ukraine shows that consumers have not formed a reliable and authentic description of the offers of Greek national cuisine in the market of gastronomic tourism. However, despite the authenticity and historicity of Greek national cuisine, recent research shows that in the Mediterranean region, cultural potential is the main tourist attraction. As the tradition of healthy food becomes more widespread, the need for gastronomic tourism in Greece is expected to grow.