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The Processes of Transformation in the Ukrainians’ National Cuisine at the Turn of the 20th – 21st Centuries

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The authors of the publication:
Borysenko Valentyna
p.:
72–81
Bibliographic description:
Borysenko, V. (2021) The Processes of Transformation in the Ukrainians’ National Cuisine at the Turn of the 20th – 21st Centuries. Folk Art and Ethnology, 3 (391), 72–81.

Author

Borysenko Valentyna

a Doctor of History, a professor, a head of the Archival Scientific Funds of Manuscripts and Audio-Recordings of the National Academy of Sciences of Ukraine M. Rylskyi Institute of Art Studies, Folkloristics and Ethnology

 

The Processes of Transformation in the Ukrainians’ National Cuisine at the Turn of the 20th – 21st Centuries

 

Abstract

Processes of changes in the Ukrainian national cuisine at the turn of the 20th – 21st centuries are investigated in the article. The dependence of transformation on various social, migration and economic factors is shown.  Attention is paid to the positive feature of cookery borrowings, and also the necessity of preservation of national acquirements in the development of gastronomy. The conditions of changes evolution dependently on the location of rural settlements, the cities influence on the consuming system in the suburban area are analyzed. Importance of preservation of the specific character of the national Ukrainian cuisine as the immaterial heritage of the people for the advocacy of cultural values in the world is emphasized. The possibilities of folk cookery creative work during the period of continuous deficiencies, when the pineapple compote has been cooked out of vegetable marrows with cherry plums, are revealed. Attention is paid to the preservation of traditions to cook food in the home conditions, changing some peculiarities in the order of eating, when family dinner is postponed till common supper and family intercourse. It is remarked, that the dishes of traditional tastes predominate at a considerable number of new products and dishes. Despite of the processes of transformation, adoption of dishes from the cuisine of various nations, first of all Italian, Japanese, Turkish, the Ukrainians prefer national dishes in everyday life, especially borscht, soups, varenyky, cabbage rolls (holubtsi), etc. are kept irreplaceable. Preservation of traditional cuisine with its balanced contents of carbohydrates, proteins, fats will favour a healthy way of life.

 

Keywords

the Ukrainians, cuisine, traditions, peculiarity, borrowing, migration, transformation.

 

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