До питання формування кулінарної культури
To issues culinary culture

Summary/Abstract: The article is devoted to the study and analysis of the culinary culture that reveals the essence of culinary tourism. The problem of creating long-term tourism product is the key to the rapid development of the tourism market. Tourism development plays an important role in solving social problems. In many countries it is through tourism and creating new jobs, supported by a high standard of living, are prerequisites for improving the balance of payments. The need for the development of tourism promotes education, improvement of health services, the introduction of new means of disseminating information, etc. Tourism has a positive effect on the preservation and development of cultural heritage, leading to the harmonization of relations between countries and peoples, forcing governments, NGOs and businesses to actively participate in the preservation and improvement of the environment. Research was based on a theoretical result known domestic and foreign scientists of the twentieth century, the problems of the service sector and tourism industry. Every scientist examines the functioning of individual tourism market, which in his opinion are the most important, and in any aspect concerns the problems of restaurant and hotel management, or finds its intensive development in other countries. However, no new research in tourism, which every year becomes popular not only in Ukraine but also in other countries – a culinary tourism. The importance of culinary tourism is the ability rozpredmetyty value-semantic supermarket culture of individual peoples and in this perspective is presented as a means of intensification of cross-cultural communication, it is a manifestation of cross-cultural contacts and as such facilitates multidisciplinary communication links. As a result of various cultural contacts are exchanged mental, spiritual and material values, experience in interpersonal, ethnic, national and general civilizational level. Tours for food lovers, connoisseurs of fine cuisine of different nations emerge in the last decade of the last century, though, as we know, the first fans like dishes known since ancient times. However, culinary tourism as a separate branch of tourism appeared recently. Among the range of cultural studies scholars now a growing interest in nutrition. Cooking beyond the routine activities of private and public is an act. Receives spread is the tourism industry, as culinary tourism, aimed at getting to know people of different cuisine. This interest is like cooking, and its consumption. All this suggests that food is considered not only as a way to meet the biological needs but also as a phenomenon of culture. However, the degree of practical interest does not coincide with the theoretical problem is developed in this field. First of all, remains ambiguous concepts that describe the existence of cultural aspects of food. Another problem is the lack of a proper theoretical understanding of the concept of food. He studied mainly on the empirical level and as a result there is a set of rules and disparate phenomena. Not studied mechanisms of food culture. Konventsionalnist nutritional standards and dietary habits no doubt. However, historically and culturally changing not only the rules of gastronomic culture, but their mechanisms of representation and distribution. The study of these mechanisms is not possible without a complex analysis that takes into account not only the empirical realities of a given specific food, but also the values and meaningful context in which the concept of a meal. Formation of human knowledge about the field of food was very similar to the overall logic of the research culture of everyday life. Interest in food as part of the culture of the people there in the historical and ethnographic science in the second half of the XIX century. The specificity of these branches of knowledge defined features of earlier studies and the field of view on the problem. Research gastronomic culture in this period are fragmented and are used in auxiliary purposes, to illustrate the main provisions of historical or ethnographic research. Mostly factual descriptive approach. The first attempts to move from record certain facts gastronomic culture to its analysis are members of school "Annals", which appealed to the study of everyday culture in its relationship with socio-cultural system. The concept of food culture in everyday life – a specific system of rules, principles and models, which is embodied in the way of cooking, set adopted in this culture products and their combinations, practice, food consumption, and reflection on the processes of cooking and eating. The concept of food culture in everyday life following functions: regulatory, function marking social and cultural status of the individual, communicative, translational, feature identification and integration. The most important is to recognize regulatory function and labeling function of social and cultural status. Thus, the study of the problem field "Food and Culture" in cultural studies, everyday life can give a structured description of food standards in their ethnic, cultural, psychological and social conditioning, as well as to analyze the mechanisms of their development and functioning in various cultural and historical conditions.

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