National Cuisine Research Articles

ПЕРСПЕКТИВИ РОЗВИТКУ ТРАНЗИТНОГО ТУРИЗМУ В УКРАЇНІ

The article analyzes the problems of the tourism industry in modern conditions. Apart from the COVID-19 pandemic, climate change has recently become an obstacle to tourism development. The potential negative impact of the tourism industry on the planet's climate negatively affects the decision to travel. The travel and aviation industry is faced with changing the perception of customers that the industry has a negative impact on the climate. In modern conditions, against the background of massively unified technologies in the field of tourism, happens a counter-standardization of services, transit tourism can be such an individual product. It is determined that from all the variety of types of transit tourism for Ukraine can be promising the following areas: cultural and event tourism, for the development of this area it is necessary to form a calendar of attractive activities; such a component of tourism as national cuisine is interesting as well, transit tourist actively uses the services of restaurants, bars, cafes due to necessity. These needs can be used for offering short guided trips related to national cuisine; border tourism, the so-called small border traffic within a few tens of kilometers, or several settlements can be included in border tourism. the practice of modern tourist movement shows that cross-border tourism gives rapid economic results; cultural programs as part of business tourism. Against the background of quarantine restrictions in the world, Ukrainians started to travel inside the country more than before, long journeys in Ukraine can be a reason for the development of transit tourism.The article reveals the prerequisites for the development of transit tourism, namely, the mandatory availability of appropriate infrastructure: a developed road network that would connect tourist facilities, information base.To promote the development of transit tourism next measures can be proposed: the creation or active promotion of already established cultural and tourist areas with regional centers; deve-lopment of the roadside network of tourist infrastructure; creation of tourist centers in the area ofone-hour transport accessibility along the main transport corridors; strengthen the information base; create a system of attractive and user-friendly roadside signs that can attract travelers and make them adjust the path and see the point of interest.Keywords: cultural and social needs, border tourism, cultural and event tourism, infrastructure, cultural potential of the regions

ТРАДИЦІЇ ПРИГОТУВАННЯ СТРАВ ГРЕЦЬКОЇ НАЦІОНАЛЬНОЇ КУХНІ І ГАСТРОНОМІЧНИЙ ТУРИЗМ РЕГІОНУ

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.

THE PHENOMENON OF GENERATIONS IN THE FAMILIES OF ETHNIC MINORITIES: A SOCIO-PSYCHOLOGICAL ANALYSIS

The article sheds light on the results of a theoretical study of the problem of the generational phenomenon in the families of ethnic minorities: sociopsychological analysis. The author of the article sheds light on the psychological characteristics of people of different nationalities in multi-ethnic families, and considers such concepts as the phenomenon of generations and the concept of generational change within the framework of a socio-psychological approach, namely, in the family, the foundations of the individual’s relations with representatives of other ethnic communities are laid, and from what these relations will be, which depends on the life of a person and society as a whole. Concepts are revealed: multi-ethnic family, concept of family of ethnic minorities. The socio-psychological characteristics and features of relationships are analyzed, which allow us to identify such psychological conditions for the harmonization of relationships in the families of ethnic minorities as the commonality of family values, respect for the older generation, the consistency of the child-rearing model, and the spiritual level of compatibility of spouses. The concept of a generation as a socio-age group of people, equally distant in terms of kinship from common ancestors (parents, children, grandchildren), forming in relation to them the same degree of kinship in a direct line, as well as the offspring of spouses by the level of kinship, is considered. It reveals the presence of intergenerational transmission of culture from the older generation to the younger and back, how the youth’s interpretation of the current situation and cultural heritage affects the older generation – parents and forefathers. The article emphasizes that in the course of historical development, significant changes occur in relations between different generations of people. The main results of the theoretical study of the problem of the generational phenomenon in the families of ethnic minorities are the conclusions that in modern society, which is developing at a rapid pace, with completely changed living conditions of people, circumstances and laws – the situation in families is also changing. Meanwhile, in the families of ethnic minorities, their own national traditions and customs are revived, preserved and passed down from generation to generation, the native language is used, national cuisine is used, and national culture is valued.

Trends of changes in the Mongolian national cuisine of the trans-border region

Trends of changes in the Mongolian national cuisine of the trans-border region

КОНЦЕПТУАЛЬНЫЙ ПОТЕНЦИАЛ ХУДОЖЕСТВЕННОЙ КУЛЬТУРЫ КАК ФОРМЫ ЭТНИЧЕСКОЙ МАНИФЕСТАЦИИ КОРЕННЫХ СЕВЕРНЫХ НАРОДОВ

The article is aimed at studying the strategies of reproduction and retransmission of the ethnicity of ethno-cultural groups in public representations carried out in the cultural field of the indigenous small-numbered peoples of the North of Russia. Of course, one of the key forms of ethnic manifestation of cultural identity is the national language, holidays, cuisine, traditional economic and commercial activities, etc. However, this article focuses on the importance of artistic culture as a key form of representation of the ethnic narrative, its capabilities in the issue of preserving the traditional culture of the Northern peoples in the era of intensification of globalization processes. The current processes of transformation of global culture have intensified the development of two opposite trends in the issue of ethnic identity — the desire for self-determination, the preservation of traditional economy and the assertion of ethno-cultural characteristics, on the one hand, and for integration, for higher standards of quality of life, on the other. The increasing momentum and expanding spheres of influence on the modern processes of development of the world community affect ethnic self-consciousness by involving in the global monoculture, which leads to changes in ethnicity, which in turn affects the totality of those cultural mechanisms that help ethno-cultural groups to self-represent identity. From the point of view of K. Girts interpretive model of culture, we can say that the artistic culture of a certain ethnic group is a set of meaning-bearing texts representing the social ideals of this ethno-cultural community. The specificity of the works of artistic culture of the northern small indigenous peoples lies in the fact that they record the real experience of human interaction, and therefore the entire ethno-cultural group, the ideals of their community. Thus, ethnic artistic culture acts as a social regulator of the life of an ethno-cultural community and one of the main spheres of ethnic manifestation.

Mari of Udmurtia: Factors of Preserving Traditional Culture in Modern Conditions

The factors of preservation and intergenerational transmission of the traditional culture of the local group of Mari living in the territory of Udmurtia in a different ethnic environment is examined in the article. The source basis of the article was the field ethnographic materials collected in 2007 among the Mari of the Karakulinsky region of the Udmurt Republic and introduced into scientific circulation for the first time. The socio-economic situation of the respondents, the established mechanisms of adaptation to market relations, the preservation of traditional rituals and holidays, material and spiritual culture, the use of the native language, ethno-demographic processes, the activities of the Mari community to support ethnic culture are showed in the work. The author notes that the historically formed mechanism for ensuring the viability of the Mari society includes practices of demographic behavior, ethnic socialization of youth, reproduction of elements of spiritual and religious culture (prayers, family and calendar rituals, songs) and the material world (national costume, elements of architecture, musical instruments, national cuisine), the use of the Mari language. It has been proven that the ritual sphere of the Mari is undergoing transformations, but at the same time it continues to remain an inseparable part of the life of the people. In the course of the work, it was also revealed that the local group of Mari in modern conditions for self-preservation needs to constantly generate ethnic markers based on traditional culture. The key role in this is assigned to the village community, educational institutions and public organizations.

Ethnic Festivals of the Mid to Late 20th – Early 21st Century as a Component of the Folklore Culture of Bulgaria

The article is dedicated to the study of folklore festival culture in Bulgaria in the mid to late 20th – early 21st century. The characteristic features of the folklore festival culture of Bulgaria are considered, the main functions of the folklore festivals are determined, a number of well-known international, national and local ethnic folklore festivals taking place in different cities and villages of Bulgaria are classified. The first ethnofestivals in Bulgaria are described, such as the Festival of Folk Art and Animal Husbandry in Rozhen, the Festival of Folk Art in Koprivshtitsa, the International Folklore Festival in Burgas, the Festivals of Folk Art Pirin Sings, Balkan Sings and Tells, which are held from the 1960s till nowadays. They have started the development of the folklore-festival movement in Bulgaria. The ethnic festivals, held in Bulgaria, are classified. According to the time of holding, there are short-term and long-term festivals. According to the venue, Bulgarian ethnofestivals are stationary or mobile. According to geographical criteria, Bulgarian ethnofestivals can be divided into local, national, international and world. According to the age criteria of the participants, among the ethno-festivals there are children’s, youth, mixed festivals. Among the ethnofestivals the holidays of folk art, festivals of calendar and ceremonial holidays, festivals of authentic folk clothing, festivals of national cuisine, festivals of folk instrument ensembles, festivals of folk dances, festivals of folk crafts and trades etc. can be distinguished.

Tipping the Scales

Research Article| November 01 2021 Tipping the Scales David Szanto David Szanto David Szanto takes an experimental approach to food studies through projects including meal performances, immersive installations, and cross-disciplinary pedagogy. He has taught in Canada and Europe and writes extensively on food, art, and performance. An associate editor with the journal Canadian Food Studies, David is also co-editor of Food Studies: Matter, Meaning & Movement. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2021) 21 (4): 72–73. https://doi.org/10.1525/gfc.2021.21.4.72 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation David Szanto; Tipping the Scales. Gastronomica 1 November 2021; 21 (4): 72–73. doi: https://doi.org/10.1525/gfc.2021.21.4.72 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search nav search search input Search input auto suggest search filter All ContentGastronomica Search Within the many realms that food entangles, the issue of scale plays a critical role. Our food systems encompass the very large and the very intimate, from networks of global markets, trade routes, and national cuisines, to fridges, fermenting crocks, stomachs, and stamens. All of these are connected, parts of an ecology of ecologies, and elements of each bring influences upon the others. Yet when scale is overlooked in our writing, teaching, and research, food issues tend to become siloed, problematizing the outcomes and understandings we produce. Depending on the scaling of time and space that we take, implications of and for “sustainability,” “health,” “culture,” and “justice” become very different. Pull back on a foodscape or research context, and suddenly we see the ways in which food matter and symbolic meaning are co-produced. From a high-level view, a holistic... © 2021 by The Regents of the University of California2021 You do not currently have access to this content.

Culinary lexicon in the dialects of Spanish language

This article discusses the peculiarities of linguistic consciousness of the representatives of ethnoses of Latin American countries through the modern dialects of Spanish language. Analysis is conducted on the lexicon of the national cuisine of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. The article includes the analysis of linguistic zones of the Spanish language. The goal lies in examination of the lexicon of national cuisine of Latin American countries and, and creation of culinary dictionary of Spanish-speaking countries. The author aims to determine the national-specific gastronomic realities of Latin American countries through the prism of ethno-cultural space, and establish correlation between the uniqueness of gastronomic realities with the mentality and fragments of the linguistic worldview of Latin American countries. The conclusion is formulated on the impact of loanwords upon the national culinary lexicon of Latin American countries. The author draws a chart with the lexemes of national cuisines of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. In accordance with the linguistic zones of Spanish language, the national culinary lexicon is divided into three groups of indigenisms; considering the influence of other languages on the formation of the vocabulary of the regional Spanish language, the national culinary lexicon is divided into the following loanwords (Africanisms, Arabisms, Gallicisms, Anglicisms, and Italianisms). Lexical units, which are widespread in the territory of two, three, or four national dialects of the Spanish language are referred to as regionalisms. Lexical units that are characteristic to one national dialect of the Spanish language are referred to as variantisms. The proper names are allocated into a separate group. The scientific novelty consists in examination of the poorly studied national culinary lexicon of such Latin American countries as Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay.

INNOVATIONS IN THE PROCESS OF PREPARATION OF «KHOLODNOYARSKY» BORSCH

The paper presents an analysis of the current state of Ukrainian national cuisine and considers new technologies in the preparation of Ukrainian borsch.
 The main purpose of the study is to substantiate the development of technology for cooking Kholodnoyarsky borsch, as borscht occupies one of the main places in the diet of various segments of the population.
 Research and development of new technologies in the preparation of national dishes is relevant today. Increased competition in the restaurant business in Ukraine requires from the professionals to find new ways to meet the demand, develop innovative approaches to creating new food technologies and expand the range of national dishes. The study of the nature and technology of cooking allows the use of modern ingredients in creating new flavors of famous dishes.The following methods were used during the research: systematization of scientific literature and theoretical analysis to determine the status and theoretical justification of the prospects of national cuisine and expand the range of dishes, also methods of comparison, information and analytical methods, generalization method and others were used.In this article the main directions of development of new technologies in the preparation of Ukrainian borsch as a national dish of Ukraine were identified. The necessity of developing this technology as an innovation to ensure the effective operation of the restaurant business is identified and substantiated.It is concluded that the development of innovative technologies in the process of cooking of «Kholodnoyarsky» borsch is a promising direction to expand the range of national dishes. To increase the nutritional value of borsch, marigold flowers (Imereti saffron) were added to the recipe and three types of meat were combined, namely pork, veal and chicken. All products are pre-fried in a cauldron, followed by cooking until the dish is ready. Further research into the technology of cooking national dishes will accelerate the emergence of Ukrainian national cuisine to a new level.The results of the study can be useful for employees of the hotel and restaurant industry, scientists, teachers and students majoring in «Hotel and restaurant business» and «Food technology in the restaurant industry»

Metaphorical Perception of Kazan Through the Prism of the Tatar Gastronomic Culture

The relevance of the research topic is due to the interest in urban space and its cultural and symbolic meaning. The city, perceived as a text, helps in interpreting to understand its specifics and represent it at different levels, which increases, among other things, its tourist attractiveness. The purpose of the study is to analyze the metaphor of Kazan-a woman through the prism of the gastronomic culture of the Tatars. Materials and Methods of Research. The methodological basis of the research consists of the cosmosophical ideas of G. D. Gachev, as well as the books of K. F. Fuchs, K. Nasyri, F. Ibragimova, S. Lutfullina, in which there are characteristics of the gastronomic culture of the Tatars. In the original metaphor, analyzed from the point of view of G. D. Gachev’s cosmosophy, where Kazan represents the Cosmos, and a woman represents Psyche, a missing link is found – the Logos. It is this link that, while remaining an open structure, accommodates various spheres of manifestation of the national mind in the field of culture and art, which helps to identify the feminine qualities of the city when interpreting the metaphor. Results. A stable association associated with Kazan is its Tatar national cuisine. This is no coincidence. The very history of the city according to some extant legends and legends is associated with the cauldron, which is a mandatory attribute of the cuisine. Despite the primacy of the man in the family, the mistress of the kitchen is a woman. It is on her that a huge number of duties are assigned to prepare food and create a spiritual atmosphere during the meal. Gastronomic culture, acting as a Logo, allows us to identify such qualities of Kazan, interpreted as an image of a woman-hostess, as hospitality, cordiality, respect, sensitivity, creativity, rationalism, skillful and careful handling of products. Discussion and conclusion. Clarification of the meaning of the Kazan-woman metaphor requires further study. At the same time, other spheres of culture and various texts of art can act as Logos.

Shkodrova , Albena Rebellious Cooks and Recipe Writing in Communist Bulgaria (review)

REVIEWS 787 Shkodrova, Albena. Rebellious Cooks and Recipe Writing in Communist Bulgaria. Food in Modern History: Traditions and Innovations. Bloomsbury Academic, London, New York and Dublin, 2021. x + 188 pp. Illustrations. Notes. Bibliography. Index. £85.00. As a student in the Soviet Union in the 1970s, the appearance of bottled fruit juices from Bulgaria was always a source of excitement for me. These juices were thick with pulp, rich in vitamins, and excellent in flavour. Quaffing quince or apricot juice in the midst of a Moscow winter evoked sunny climes, and Bulgaria itself represented the kind of abundance that Soviet citizens of that era could only dream of. So it was with particular interest that I turned to Albena Shkodrova’s Rebellious Cooks and Recipe Writing in Communist Bulgaria, to learn how Bulgarians viewed this perceived bounty from within. Because Bulgaria exported a large percentage of its manufactured foods, the country suffered from shortages, if to a lesser degree than the USSR. Against this backdrop, Shkodrova’s monograph examines the meaning of home cooking under Communist rule in Bulgaria. Using as the basis for her analysis interviews and twenty ‘scrapbooks’ — personal recipe collections compiled before 1989 — she explores the tension between the informants’ individual desire to feed their family well and their wish for relief from relentless labour. Women were expected to participate in society by working outside of the home; but, as elsewhere, they were also expected to cook, clean, shop and manage childcare. As a result of her interviews, Shkodrova argues for a nuanced view of Bulgarian women’s attitudes toward home cooking, demonstrating that they are not simply reflexive. Because the government failed to provide adequate access to foodstuffs even as it published cookbooks with unrealistic recipes, many Bulgarian women reverted to pre-Communist practices in order to cope with the demands of urban everyday life. Shkodrova shows how the Communist state’s aggressive promotion of public canteens to free women from daily cooking ended up serving the opposite purpose, heightening women’s desire to express their individuality and creativity by exchanging recipes and engaging in home cooking. Shkodrova sees their behaviour as acts of micro-resistance. The notion of a Bulgarian national cuisine arose belatedly, only in the 1930s, a decade that saw a ‘golden age’ of cookbook publishing (p. 17) before the establishment of the Communist state, which sought to replace home cooking with public catering. The cookbooks published in the mid 1950s, after the immediate deprivations of World War Two, promoted nutritionism over deliciousness, emphasizing ‘scientific methods’ (p. 23) that rationalized taste as a ‘prerequisite for digestion’ (p. 24), with cooking merely serving as the first phase of the digestive process. These books were written by nutritionists rather than actual cooks and were largely unappealing. Furthermore, they did not SEER, 99, 4, OCTOBER 2021 788 attempt to help consumers creatively negotiate the food shortages that plagued the economy. By contrast, the widespread practice of sharing recipes acknowledged the deficiencies of the planned economy and the significant amount of time involved in procuring food. The shared recipes also served other important purposes. They enabled women to participate actively in public life through their exchange and constituted ‘a shared body of culture’ (p. 53) that ensured the continuation and at times the renewal of culinary traditions. The recipes also enabled a certain freedom that allowed women not only to choose what to prepare for a meal, but importantly served as an outlet for individual expression. The scrapbooks reflected a woman’s personal taste, and often her thoughts, as evidenced by the numerous marginal notes. The kitchen itself became a ‘space of autonomy’ (p. 130) where women were able to indulge in sensory and intellectual pleasures not otherwise readily available. Shkodrova asserts that contrary to the official rhetoric, cooking for many women came to be seen as a privilege. In questioning whether the sharing of recipes constituted actual defiance, or at the very least resistance, she untangles the complex relationships between the individual and the various manifestations of officialdom. Her belief that the women’s behaviour in compiling the scrapbooks is ultimately subversive runs counter to current trends in post-Soviet scholarship, and at times she is...

We Will Feed Our and a New World: Several Cases of Food Ways of Frontier Regions. Part 2

This article is the second part of the study of regional foodways. If the first part is devoted to the analysis of the foodscape of Astrakhan, the second part analyzes the food system of the Republic of Peru. The choice of this object of study is based on the frontier nature of the region, the diversity of economic and cultural types, and hybridity. All these factors allow us to compare the ways of formation of the foodways of these regions.
 The Peruvian alimentary landscape began to form in the 16th century, after the conquest of Peru by the Spanish conquistadors. As a result of mutual influences and struggles between elements of autochthonous and alien cultures, a new "hybrid" phenomenon takes shape. The turning point in the development of national cuisine was in the 1930s, when, as a result of gastropolitical strategies, the government managed to create a food system accessible to the workers of large cities. The opening of “people's restaurants” allowed workers to have calorie-dense food. It also contributed to the creation of a national food system.
 The search for national identity among the Peruvian elite led to the “discovery” of their national roots. The fact that Peruvian culture was based on natural and ethnic diversity made the country's alimentary system diverse and rich. This process coincided with global trends in the approach to food in the sense of a focus on “simple” and “healthy” peasant foods, as opposed to foods undergone of maximum processing. Ultimately, this was manifested in the creation of a “new Andean cuisine” that embraced Peru's centuries-old traditions and the country's natural diversity. In doing so, Peruvian restaurateurs used both familiar approaches to business and invented new ones that went beyond the culinary arts. As a result of the efforts of many culinary masters and restaurateurs, in competition with internationally renowned culinary brands, a new global culinary brand has been created, recognized around the world.

Оцінка якості життя в дітей та підлітків із цукровим діабетом 1-го типу, які перебувають на помповій інсулінотерапії, з урахуванням вуглеводної цінності страв узбецької національної кухні

Актуальність. Цукровий діабет 1-го типу в дітей і підлітків залишається складною проблемою в усьому світі. Початок хвороби в ранньому віці і загроза розвитку гострих і хронічних ускладнень вже в молодому віці зумовлюють пошук найбільш оптимальних методів лікування цього тяжкого захворювання. Мета — оцінка якості життя в дітей і підлітків із цукровим діабетом 1-го типу, які перебувають на помповій інсулінотерапії, з урахуванням вуглеводної цінності страв узбецької національної кухні. Матеріали та методи. Використовувалась російська версія опитувальника Diabetes Quality of Life for Youth Pediatric Quality of Life (DQOLY-SF). Результати. Застосування сучасних технологій супроводжується поліпшенням не тільки глікемічного конт­ролю, а й якості життя. Використання структурованих програм із навчання ефективне для поліпшення ступеня компенсації вуглеводного обміну і покращання якості життя в пацієнтів, які використовують помпову інсулінотерапію. Висновки. Помпова інсулінотерапія позитивно впливає на всі аспекти якості життя за опитувальником DQOLY-SF. У хворих, які використовували функцію квадратного болюса і болюса подвійної хвилі з урахуванням таблиць хлібних одиниць у стравах узбецької національної кухні, відзначалася тенденція до поліпшення якості життя порівняно з тими, хто користувався тільки простим болюсом.

National kitchen as a component of the gastronomic culture of the ethnos: Essence and methods of research

The purpose of the article is to propose methods for researching national cuisine as a gastronomic ethnic coder. Methodology. In the proposed article, the national cuisine is considered through the prism of the analytical method, which makes it possible to use the authentic method of studying and identifying the multifaceted forms of its representation. The scientific novelty of the study is to consider the national cuisine as a gastronomic code of the ethnic group, that is, an ordered image of food consumption due to the habitat, cultural and historical development and religious component. The article also first proposed as a methodological basis for the study of national cuisine phenomenological, structural methods and the interpretation method, the cumulative use of which will contribute to building the original concept of studying a wide range of national cuisine issues. Conclusions. In the conclusions, it is noted that the expansion of modern gastronomic practices of people, an increase in public catering enterprises, the popularity of gastronomic tourism, the desire to join the exotic with tastes determine the expansion of research interest in the field of gastronomic culture and its component - national cuisine. Attention is drawn to problems that require learning, including the detection of the gastronomic code of the ethnos, the disclosure of the national cuisine, and also suggest the opportunity to interpret the history and culture of the people through the prism of food. The most appropriate methods of studying the gastronomic code are proposed: the phenomenological, structural and interpretation method, the use of which in the aggregate will contribute to the identification of an ordered image of the universe of the ethnos, disclosure through the practice of the unknown pages of the history of culture, interpretation of the connection of dishes with weight lifestyle and the characteristics of culture, with the help of recipes to identify features of nutrition, priority dishes and their ingredients, cooking technology.

Concept of multinational cuisine in the public catering modernization system of Kazakhstan

The purpose of the researchis to establish and develop effective concepts in the catering industry, their constant adaptation in accordance with modern trends is necessary for the survival of the company in a competitive market. One of the simple and popular concepts, regardless of the format of the institution, is the national cuisine. At the same time, this concept was transformed into an independent direction in Kazakhstan due to the peculiarities of the social and cultural development of the country. This concept is still not fully understood, does not have a clearly defined definition, description of the features of the components. In this regard, the purpose of the research is to study the features of the concepts of public catering establishments of various formats on the example of the Republic of Kazakhstan and the city of Taraz, in particular, and, on this basis, to study the reasons for the emergence, success factors and prospects for the development of a unique concept of multinational cuisine, taking into account global trends.Methodology. The study used a systematic analysis of the concepts of public catering establishments, analysis of the results of scientific research, Internet sources and media materials, developed a questionnaire, interview form, collected and analyzed the results of the survey with various target groups: business communities, employees and visitors of food establishments with coverage of more than 60 % of the city's establishments.Originality / value of research –complex factors influencing the development, development and success of the concepts of public catering establishments of various formats are investigated. The possibilities of developing ideas for branding based on the study of socio-cultural criteria and demand characteristics are shown.Findings –the reasons for the emergence and trends in the development of a unique trade offer in Kazakhstan – the concept of multinational cuisine. The factors that must be considered when creating and promoting the concept of public catering establishments are studied and taken into account. The features of the concept of multinational cuisine and positive factors of development corresponding to modern trends are named.

Some socio-economic aspects of gastronomic tourism study

As far as Uzbekistan is implementing a number of reforms to develop the tourism sector, it is very important to identify natural, socio-economic factors and objects that are the basis for the development of tourism in the Khorezm region. The article aims to cover the theoretical issues of gastronomic tourism, its current state, its role in tourism of different countries and regions, as well as the features of the Uzbek national cuisine, cooking. The study used statistical, questionnaires, geographical comparisons, regional analysis, extrapolation, ecological and systematic approaches, and expert evaluation. The article also describes gastronomic travel and its types, economic and social aspects. The article does not take into account the specific features of the types of tourism, such as medical tourism, business tourism, etc., and focuses on gastronomic tourism. Particular attention is paid to the opportunities for the development of gastronomic tourism and the work of foreign scientists who have contributed to the development of the socio-economic basis of gastronomic tourism management. It was concluded that Khorezm region is one of the most ancient and beautiful regions of Uzbekistan, which has long been distinguished by gastronomic tourism.

Study of Gastronomic Tourism in the Context of Marketing in the Classroom in Business Russian

AbstractOur article will focus on gastronomic tourism. Gastronomic tourism is not only an opportunity to try new interesting dishes. It is closely related tobusiness and appeared at the end of the twentieth century, becoming much more successful already in the twenty-first, to the present day. But this isnot only a business, but there is also an opportunity to try new and interesting dishes, visit factories, wineries, and farms. Watching the production andeven taking part in it will be interesting not only for gourmets but also for all tourists.Everyone knows that the main attraction of Georgia is the national cuisine. Georgia has regional differences in local cuisine, unique dishes, andtechnologies for their preparation. All interested tourists are offered an appetizing Gastronomic Tour.Gastronomic tourism is a local universal phenomenon that: creates unique marketing opportunities for a destination by being a strategic element inbranding.Keywords: Georgia, gastronomic tourism, marketing, national cuisine, tourism

Sociocultural Dynamics of Perception of Italian Brands in Russia

Introduction. This article analyzes the specifics of the perception of Italian brands in Russia. The starting point in the paper is the understanding that the evolution of Italian culture and the image of Italy itself has led to the perception of this phenomenon through the prism of both its numerous attributes and Italian brands in particular. Today Italy is associated with national cuisine, culture and historical heritage.From a sociological perspective, brands are an important resource for the representation of national culture, especially for foreign consumers. To date, however, there has been little research into how this culture is transmitted through brands to society. In particular, little attention has so far been paid to studying the perception of brands and their relationship to the national culture of the country they represent.The socio-cultural perspective of the study implies an examination of the dynamics of attitudes towards Italian brands, reflecting the variability of society itself.Methodology and sources. The methodological basis is an interdisciplinary approach to the problem of studying and analyzing brands. The main research method in the work is the Internet survey. Thus, based on the theoretical concepts on the study of brands in sociology, in April 2020 on the platform ”Google Form” the authors conducted an empirical study. The purpose of this research was to conduct an online survey to identify the attitudes of Russian respondents towards Italian brands. The results of the sociological research conducted in the form of a questionnaire survey are presented. The sample type was random with the number of 150 respondents.Results and discussion. According to the survey results, the main associations associated with the image of Italy are: Italian food, holidays, fashion and historical heritage. At the same time, about one fifth of respondents are not familiar with any of the Italian brands or cannot name them. Among those familiar with Italian brands, 80 % responded that they know Gucci, Fendi, Valentino, Versace, Moschino, Giorgio Armani, Prada, Roberto Cavalli, Dolce & Gabbana, Lamborghini, Maserati and Ferrari.One of the key findings of the study was the conclusion that brand perception today is not directly related to its country of origin. The brand does not always represent the country, becoming multicultural. The socio-cultural model of consumption is changing, and the understanding of the Italian brand is divorced from the cultural foundation from which it originated.Conclusion. In general, the authors of the article come to the conclusion that the perception of Italian brands in Russia is conditioned by the specifics of sociocultural development. In the early nineties, when the country had just opened up to Western brands, it was vital for the consumer to purchase products from well-known brands, in particular the «Made in Italy» category, firmly associated with the country of origin. Today, in the context of globalization and multiculturalism, many brands have lost their national identity, and for the consumer the consumer properties of the product come first, and not the brand itself.

Features of Gastronomic Tourism Development of Ukraine in the Conditions of the COVID-19 Pandemic

The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food establishments for the period of quarantine are covered. It is established that sanitary and hygienic conditions and the possibility of distancing during living and recreation will be important factors in competition for the consumer during the pandemic. Measures have been proposed to minimize the consequences of the COVID-19 pandemic in the field of gastronomic tourism, including the refusal of the service ‘mastering the skills of culinary arts’ (master classes), excursions to craft shops, use only disposable utensils during gastronomic festivals and tastings. Some objects of gastronomic tourism of Sumy region, which are popular in the region, but are not included in the programs of tours, festivals, holidays, are singled out. Gastronomic tours ‘Taste of modern Sumy region’, ‘Sweet and bitter taste of Hlukhiv region’, ‘Autumn tastes of Krolevets region’ have been developed taking into account national, cultural and religious traditions, which create a basis for the formation of domestic tourism in Sumy region. The research methodology consisted of collecting factual data, as well as in the synthesis and analysis of analytical research organizations' reports, statistical material, studying of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism.