«GASTRONOMIC CULTURE» AND «NATIONAL CUISINE» AS A CONCEPT OF HUMANITARIAN FOOD RESEARCH
Journal Title: Молодий вчений - Year 2017, Vol 7, Issue 47
Abstract
The analysis of the contents of some of the basic concepts of humanitarian research of food – «gastronomic culture» and «national cuisine» is carried out. Attention is drawn to the ambiguity of concepts that describe the cultural aspects of eating. In particular, it was noted that gastronomic culture is considered as a national culinary tradition, and as an evaluation and comparative characteristic. The content of the concept «national cuisine» is defined – a system of collective representations about food habits of the nation, which includes representative dishes and products specific to a specific locality. At the same time, attention was paid to the availability of regional cuisine, which in its functions is identical to the national one. The conclusion is made on the need for further comprehensive and thorough study of gastronomic issues, in particular, the methodological foundations of the study of national cuisine as one of the ways of representing the norms of gastronomic culture.
Authors and Affiliations
O. P. Plyuta
Keywords
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