Кулінарна географія як науковий напрям нового світу туризму

Abstract

Розглянуто питання кулінарної географії, географії харчування, кулінарного туризму, географії туристичного харчування, географії видів кулінарного туризму (гастрономічного туризму, географії вина, пива, кави тощо) та їх представлення у відповідних публікаціях. З’ясовано, що трактування кулінарної географії як наукової дисципліни історично склалися різночитання в україномовній та франко-англомовній та інших мовах. Встановлено, що кулінарна географія - це системний, мультидисциплінарний, інтегрований підхід до дослідження народного харчування як важливого елементу матеріальної культури. Народне харчування – важливий елемент матеріальної культури. Проаналізовано зв'язок наявних дисциплін, а саме географія харчування, кулінарний туризм, кулінарна географія, харчування в туризмі, гастрономічний туризм є синонімами, або складовими частинами того чи іншого напряму досліджень. Розроблені перспективи розвитку цієї науки.

The article considers the importance of culinary geography in the training of specialists in the specialty 242 Tourism and recreation. Obtaining a higher education in the specified specialty in our country is directly relating ding to the activities of the departments that ensure the graduation of specialists - tourism experts for the needs of the country. The study of issues, problems and the nearest prospects of obtaining a professional higher education in tourism and recreation in Ukraine were intensifying by the authors' research due to the appearance of publications approximately since 2015. The analysis of curricula shows the introduction of culinary geography and the justification of the tourism education model at the departments of the Faculty of Geography of Ivan Franko Lviv National University, Yuri Fedkovich Chernivtsi National University, Volodymyr Hnatyuk Ternopil National Pedagogical University and other universities. As a resulting of the conducted research, new aspects of culinary geography were established. In recent years, interest in the "geography of nutrition" has grown rapidly. Reflecting the great popularity and public interest in all aspects of nutrition - from health issues, global hunger and malnutrition to climate change environmental destruction and animal welfare. The availability of a significant number of journal articles and books on various aspects of food geography creates prerequisites for teaching this subject in universities and colleges. The popularization of scientific research on the geography of food allows activating interest in the development and improvement of one's "geographic ideas" about food. Dishes and methods of their preparation are specific features of the national characteristics of each nation. Culinary geography is a systematic, multidisciplinary, integrated approach to the study of folk food as an important element of material culture. Folk food is an important element of material culture. Its composition and quality characteristics depend on many factors. These are primarily historical, socio-economic, cultural and household, geographical living conditions of the ethnic group, traditions, directions and degree of development of agriculture. Dishes and methods of their preparation are specific features of the national characteristics of each nation. A broad understanding of the study of everyday life, traditions of the material and spiritual culture of peoples, their origin (ethnogenesis) is engage ding in by a number of sciences that have their own unique research methods. In a narrow sense, culinary geography is a component of cultural geography. The geography of culture examines culture in geographic space, studies the spatial differentiation and diversity of its elements, their expression in the landscape and the connection with the geographic environment, as well as the reflection of geographic space in the culture itself. Thus, the arguments listed above for establishing the scientific direction of culinary geography allow us to outline its main definitions. First, we note that there is no single interpretation of the name of the scientific direction (academic discipline) of the problem of culinary geography. It is necessary to state that two main approaches have historically developed in the literature: 1) Food geography (quite a wide range of subjects); 2) Culinary tourism, culinary geography, nutrition in tourism, gastronomic tourism.