СПЕЦИФІКА ЕТНІЧНИХ КУХЕНЬ ПРАВОБЕРЕЖНОГО ПОЛІССЯ УКРАЇНИ: ІСТОРИКОГЕОГРАФІЧНІ РОЗВІДКИ

Abstract

The article broadcasts scientific researches of Ukrainian regional gastronomy and presentations of author's researches. Actively in Ukraine began to develop gastronomic tourism. Culturological studios broadcast ethnic cuisines and food. Incredible picturesqueness and amazing power of Ukrainian gastronomic regional traditions in high-quality local products and autochthonous techniques developed over thousands of years. Variegated climatic conditions, landscapes, intercultural ties prompted the narrative of Ukrainian regional gastronomy in the world. The unique culture of the Right-bank Polissya is revealed through the upgrade of the culinary heritage of the Poleschuks. In the current realities, the principles of a healthy lifestyle and the safety of the life of ethnic groups living also in the affected Chernobyl territories are at the forefront. These territories have formed unique features of life, recognizable architecture, traditions, as well as ethnically marked culinary preferences. Goal. Explore the specifics of the ethnic cuisine of the Right-Bank Polissya of Ukraine. Based on their own expeditionary research, to present the uniqueness of the nutrition of the ethnic groups of the Right-Bank Polissya of Ukraine. To popularize the traditional Polissya cuisine, the basis of a healthy diet, and to increase the potential of the region's tourist attractiveness. Method. An interpreted method of field ethnographic research was applied, which made it possible to study the historiography of the food prints of the Poleshchuks of the Right-Bank Polissya of Ukraine, to identify gastronomic studios of various ethnic groups. Results. The cuisines of ethnic groups living in the studied region have been studied in depth. The gastronomic information about the autochthonous products of local residents in the study area has been clarified. A databank with real recipes and cooking technologies has been created, which is necessary to popularize gastronomic tourism and promote the unique tourism product of the region. Scientific novelty. For the first time, a separate region is considered from the angle of gastronomic tourism through the translation of ethno-cultural meanings - national cuisine. For the first time, gastronomic field studies of local specialists from the Right-Bank Polissya were carried out, followed by the creation of a bank of autochthonous recipes for Poleschuk. A thorough revision of the ethnic groups of residence, with their food preferences and traditions, was carried out. Practical significance. Gastronomic tourism glocalizes the cuisines of ethnos in the Middle Ages and inspires the Russian identity and uniqueness. The leather national cuisine is based on tired concepts, which are blamed on the process of communication. For Ukrainians, such a concept is stravy, as if identifying an ocremic region, evoking the relish of tourists. The ethnicity of the Pravoberezhny Polissya of Ukraine can present a wide range of national cuisines with local restaurants, as if to remind tourist destinations with gastronomic content and attract tourist flows.