НАЦІОНАЛЬНА КУХНЯ ЯК СКЛАДНИК ГАСТРОНОМІЧНОЇ КУЛЬТУРИ ЕТНОСУ: СУТНІСТЬ І МЕТОДИ ДОСЛІДЖЕННЯ

The purpose of the article is to propose methods for researching national cuisine as a gastronomic ethnic coder. Methodology. In the proposed article, the national cuisine is considered through the prism of the analytical method, which makes it possible to use the authentic method of studying and identifying the multifaceted forms of its representation. The scientific novelty of the study is to consider the national cuisine as a gastronomic code of the ethnic group, that is, an ordered image of food consumption due to the habitat, cultural and historical development and religious component. The article also first proposed as a methodological basis for the study of national cuisine phenomenological, structural methods and the interpretation method, the cumulative use of which will contribute to building the original concept of studying a wide range of national cuisine issues. Conclusions. In the conclusions, it is noted that the expansion of modern gastronomic practices of people, an increase in public catering enterprises, the popularity of gastronomic tourism, the desire to join the exotic with tastes determine the expansion of research interest in the field of gastronomic culture and its component - national cuisine. Attention is drawn to problems that require learning, including the detection of the gastronomic code of the ethnos, the disclosure of the national cuisine, and also suggest the opportunity to interpret the history and culture of the people through the prism of food. The most appropriate methods of studying the gastronomic code are proposed: the phenomenological, structural and interpretation method, the use of which in the aggregate will contribute to the identification of an ordered image of the universe of the ethnos, disclosure through the practice of the unknown pages of the history of culture, interpretation of the connection of dishes with weight lifestyle and the characteristics of culture, with the help of recipes to identify features of nutrition, priority dishes and their ingredients, cooking technology.