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Information × Registration Number 0215U006186, 0113U001075 , R & D reports Title Scientific and practical aspects of Ukrainian cuisine popup.stage_title Head Krainuk Ludmila, Registration Date 10-03-2015 Organization Kharkov State Academy of Food Technology and Management popup.description2 The paper feasibility study status and trends of Ukrainian cuisine, show the feasibility of using scientific and ethnographic approaches in the study of these issues, consideration of any NA-flax as food supply system that combines a variety of factors influence the pho-rmuvannya, developing kitchens as part of the culture of the nation. The paper considers theoretical and methodological aspects of research Ku linarnyh traditional Ukrainian cuisine, namely the concepts studied rd "tradition" used economic and psychological methods of identification for-kitchen-ethnic traditions. A model of Ukrainian ethnic cuisine as an open system of food people, dynamic over time, with its historical periods of state. Studied cultural specificity food Sloboda Ukraine. Based on analytical, theoretical, historical, ethnographic, sociological and engineering research in the OS-defined ten- ways of cooking traditions and their use and initiation-tion in the restaurant and tourism business, the influence of ball-Narni traditions of the behavior of domestic and foreign tourists. Technological documentation and design recipes for modern cuisine, a glossary of terms and definitions used. Intro-provided a new form of document information for local and foreign tourists, these "Culinary Guide" which in a concise, visual and reliable provides basic information about food, culinary traditions of Ukrainian, and so on. The research results can be used in teaching "cultural history", "ethnic cuisine", "National Technology Ku hon." Technology modern Ukrainian dishes introduced in schools resto-early hospodarsta. Product Description popup.authors Ботштейн Б.Б. Коршунова І.П. Смірнов В.В. Терещенко Л.В. Федак Н.В. Яцун Л.Н. popup.nrat_date 2020-04-02 Close