Українська кулінарна книга Галичини міжвоєнного двадцятиріччя: видання і постаті

Abstract

Not only scientific, but also public interest is caused by the cookbook of the interwar twenty years with the statement of its experience of food practices and gastronomic culture of that time which till now remained on the margins of bibliographic studies. Meanwhile, it continued the best traditions of Ukrainian culinary book publishing in the early twentieth century (published by Emilia Levytska and Leontyna Luchakivska). The emergence of numerous Western Ukrainian culinary publications during the 1920s and 1930s demonstrated a tendency to strengthen and popularize Ukrainian culinary discourse with its national traditions in their organic combination with the best examples of European cuisine, highlighting food culture with an emphasis on healthy and balanced nutrition. All this became possible due to the intensification of the process of forming the national identity of Ukrainians, increasing interest in the native language, culture, as well as modernizing the structure of all public and private life. The analyzed array of book editions is 25 titles, of which — 18 units of cookbooks and 7 editions of the auxiliary segment (technological food direction). Books on purely culinary topics are classified into encyclopedias, textbooks, cookbooks and manuals in terms of their genre affiliation. Geographically, only Lviv (9 editions) and Kolomyia (8 editions) are represented as the main publishing centers of Galicia. The authors of a number of books were extraordinary figures of their time: writers, politicians, publishers, journalists, teachers, representatives of famous Galician families (O. Kysilevska, O. Zaklynska, O. Franko, O. Lishchynska), who left a noticeable mark in the history of Ukrainian culture. Other personalities were less fortunate, they left their descendants only their culinary world, and their names and destinies due to lack of documentary evidence are unknown not only to the general public but also to researchers of the subject (M. Horbacheva, M. Velychkovska, P. Slyuzarivna, H. Onyshkevych). The Ukrainian cookbook of Galicia of the interwar twenty years is interesting not only for its selection of recipes and translation of culinary experience in our time; as one of the nation-building elements, it shows an interesting perspective for the conceptual understanding of the historical past. Everyday things, such as food, reveal not only the past (Ukrainian culinary traditions), but also the fact that in our culture it is worth respecting, returning or renewing. Keywords: cookbook, Galicia, interwar twenty years, gastronomic culture, Ukrainian.