scholarly journals NATIONAL CUISINE SERVICES ON THE TOURIST MARKET OF VLADIVOSTOK

2021 ◽  
Vol 10 (36) ◽  
Author(s):  
L.O ERMOLOVICH ◽  
◽  
E.V SHEMETOVA ◽  
Keyword(s):  
National Cuisine

scholarly journals We Will Feed Our and a New World: Several Cases of Food Ways of Frontier Regions. Part 2

2021 ◽  
Vol 6 (3) ◽  
pp. 161-184
Author(s):  
Serguey N. Yakushenkov
Keyword(s):  
Ethnic Diversity ◽  
Food System ◽  
Global Trends ◽  
Large Cities ◽  
The Creation ◽  
The Republic ◽  
The Government ◽  
National Cuisine ◽  
Object Of Study ◽  
Cultural Types

This article is the second part of the study of regional foodways. If the first part is devoted to the analysis of the foodscape of Astrakhan, the second part analyzes the food system of the Republic of Peru. The choice of this object of study is based on the frontier nature of the region, the diversity of economic and cultural types, and hybridity. All these factors allow us to compare the ways of formation of the foodways of these regions. The Peruvian alimentary landscape began to form in the 16th century, after the conquest of Peru by the Spanish conquistadors. As a result of mutual influences and struggles between elements of autochthonous and alien cultures, a new "hybrid" phenomenon takes shape. The turning point in the development of national cuisine was in the 1930s, when, as a result of gastropolitical strategies, the government managed to create a food system accessible to the workers of large cities. The opening of “people's restaurants” allowed workers to have calorie-dense food. It also contributed to the creation of a national food system. The search for national identity among the Peruvian elite led to the “discovery” of their national roots. The fact that Peruvian culture was based on natural and ethnic diversity made the country's alimentary system diverse and rich. This process coincided with global trends in the approach to food in the sense of a focus on “simple” and “healthy” peasant foods, as opposed to foods undergone of maximum processing. Ultimately, this was manifested in the creation of a “new Andean cuisine” that embraced Peru's centuries-old traditions and the country's natural diversity. In doing so, Peruvian restaurateurs used both familiar approaches to business and invented new ones that went beyond the culinary arts. As a result of the efforts of many culinary masters and restaurateurs, in competition with internationally renowned culinary brands, a new global culinary brand has been created, recognized around the world.

Some socio-economic aspects of gastronomic tourism study

2021 ◽  
Vol 39 (6) ◽  
Author(s):  
Nilufar K. Komilova ◽  
Aybibi E. Matchanova ◽  
Nasiba I. Safarova ◽  
Mashrab R. Usmanov ◽  
Mukhammadismoil M. Makhmudov
Keyword(s):  
Medical Tourism ◽  
Regional Analysis ◽  
Social Aspects ◽  
Tourism Management ◽  
Current State ◽  
Economic Basis ◽  
Tourism Sector ◽  
National Cuisine ◽  
Theoretical Issues ◽  
Socio Economic Factors

As far as Uzbekistan is implementing a number of reforms to develop the tourism sector, it is very important to identify natural, socio-economic factors and objects that are the basis for the development of tourism in the Khorezm region. The article aims to cover the theoretical issues of gastronomic tourism, its current state, its role in tourism of different countries and regions, as well as the features of the Uzbek national cuisine, cooking. The study used statistical, questionnaires, geographical comparisons, regional analysis, extrapolation, ecological and systematic approaches, and expert evaluation. The article also describes gastronomic travel and its types, economic and social aspects. The article does not take into account the specific features of the types of tourism, such as medical tourism, business tourism, etc., and focuses on gastronomic tourism. Particular attention is paid to the opportunities for the development of gastronomic tourism and the work of foreign scientists who have contributed to the development of the socio-economic basis of gastronomic tourism management. It was concluded that Khorezm region is one of the most ancient and beautiful regions of Uzbekistan, which has long been distinguished by gastronomic tourism.

The Pizza of Love

2017 ◽  
Author(s):  
Nicole Tarulevicz
Keyword(s):  
National Identity ◽  
Social Status ◽  
Food Preparation ◽  
Traditional Values ◽  
The Government ◽  
Racial Harmony ◽  
National Cuisine

This chapter examines how cookbook authors tried to use food and food preparation to define a Singaporean national identity by looking at cookbooks that claim to represent authentic Singaporean cuisine. The range of recipes—specifically, their method and explanation—across time reveals a shifting national cuisine, reflecting demographic and class shifts yet working to establish rules about what constitutes national food. However, in a society where the kitchen has a diminished role, the purchase of a cookbook takes on a new meaning. When a cookbook is not being used to provide recipes, its function as an indicator of social status or of aspirationalism and as a signifier of traditional values becomes more prominent. The chapter then shows how food gives people an illusion of cultural connection that ultimately serves the government by endorsing a notion of racial harmony based on multiracialism, not multiculturalism.

PECULIARITIES OF SPANISH MENU AND ITS TRANSLATION

2019 ◽  
pp. 103-108
Author(s):  
I. P. Nevynna
Keyword(s):  
Spanish Version ◽  
Northern Spain ◽  
Translation Analysis ◽  
The Subject ◽  
National Cuisine

Tapas as a part of menu refer to the nonequivalent lexics, which only complicates the translation of such elements, because they belong to exoticisms, words with the cultural shade. In linguistics, the realia of the subject were investigated by: R.Zorivchak, S. Vlakhov S. Florin, V. Vinogradov and others. In Spain this is one of the most popular topics for research. But some linguists and translators generally do not distinguish the term “realia”, for example, A. Popovich, doesn’t mention “realia” in the dictionary of translation analysis” at all. In order to achieve an adequate translation of the names of national cuisine, transcription and transliteration, calques, descriptive, generalized, and transformational methods of translation are used. During the study of the translation of the names of the national cuisine of Spain, it was found that it would be more appropriate to translate them in a mixed way, combining transcription, transliteration or translation, and descriptive translation (giving it in the footnote). But the most frequent are transcription, calques together with renomination (a combination of the above-mentioned transcripts with descriptive translation) (tapas-tapas, (transcription); tortilla – тортілья (transliteration); pinchos – пінчос (transcription + it is desirable to give an explanation-footnote at the bottom of the page that is a tapas , but on a spree (typical of northern Spain); pan catalán – каталонський хліб (calque), gazpacho, salmorejo – газпачо, сальморехо (transcription), paella – паелья (transliteration). In the case where there is no equivavalent in the language of the translation: fabada – фаба-да, jamón – хамон, churros – чуррос (traditional Spanish donuts, which Spaniards usually eat on Sundays), boquerones – Spanish version of the Ukrainian capalin fish, we will often encounter calques, transliteration with renomination or simply descriptive translation: chocos – кальмари, which are cut in stripes, not rings (no to confuse with the calamares fritas), and so on.

Hashiri, Sakari, Nagori

2015 ◽  
Vol 15 (2) ◽  
pp. 3-9
Author(s):  
Scott Haas
Keyword(s):  
Urban Sprawl ◽  
Global Brand ◽  
Environmental Insult ◽  
Rapid Industrialization ◽  
The Creation ◽  
National Cuisine ◽  
Zen Buddhist

Japanese gastronomy relies upon seasonality and centuries-old Zen Buddhist principles in methods of cooking, types of ingredients, and colors of food on the plate. But its practitioners and proponents have also mythologized its high-end cuisine. At the same time as Japan was undergoing the most rapid industrialization in history, fantasies about nature, and its role in cooking, developed. These fantasies exist within Japan as well as when its gastronomy is discussed with outsiders to the culture. Long ago, the fantasies served Japan's expansionist goals, and nowadays they contribute to the creation of a global brand—the idea that Japanese food has a native superiority. In addition, the fantasies distract consumers from environmental insult; the talk of Japanese love and respect of nature is at odds with the reality of its industrialization and urban sprawl. When Japanese chefs discuss the ideas behind the food they cook, they can resort to fables, and the psychology of what the food is said to be about has little to do with the pragmatic demands of what goes on in the kitchen. In fact, Japanese gastronomy, as is true of any other national cuisine, has examples of food that represent the nation, but are not rooted in myth. Such food has more to do with cooking than myth.

scholarly journals SPECIFICS OF GASTRONOMIC BRANDING OF UKRAINE

2019 ◽  
pp. 27-34
Author(s):  
Yuliya Olishevska
Keyword(s):  
Tourism Industry ◽  
Practical Significance ◽  
Scientific Publications ◽  
Culture Of Consumption ◽  
Long Time ◽  
Stable Representation ◽  
Methodological Approaches ◽  
National Cuisine ◽  
Main Components

Goal. The main purpose of this article is to determine the directions of formation of the gastronomic brand of individual regions of Ukraine and the country as a whole is the main purpose of this article. The object of the study is gastronomic branding of the territory of Ukraine, and the subject is methodological approaches to determining the gastronomic brand of the territory and the analysis of factors of its formation. Methodology. Works on a regional marketing, tourism management, as well as scientific publications on gastronomic tourism and tourist branding of the territory is methodological basis of the research. A systematic approach is used, which is the basis of geographical and tourism scientific studies, as well as methods of analysis, synthesis, descriptive and comparative geographical. Results. Determining the features of gastronomic tourism and the main factors that influence the formation of the gastronomic brand and the image of the territory are the results of the study presented in this publication. It is found that the most commonly used is the term "gastronomic tourism", proposed by the World Association of Gastronomic Tourism in 2012, which is considered to be a type of travel in order to get an authentic experience based on the culture of consumption of food or drinks, acquaintance with their unique places and culture through national cuisine. The gastronomic brand is to promote the territory as a manufacturer or exporter of unique high quality food products. Branding is an important element in the development of a country. Brand is defined as the competitive identity of a particular locality (place or region or country as a whole). The main components of the gastronomic brand: well-developed gastronomy and availability of specialists in the field of organizing food establishments using traditional products and availability of authentic food (authentic products) and gastronomic events as well as festivals, competitions. Gastronomic image is a stable representation of the population of the country and partners about the prestige, the quality of services in the sphere of services and food, the quality of life of the population and the culture of consumption of products. The factors of formation of the general image of the country and the image of individual regions are different. The image of the region is a more dynamic characteristic of the activity a local territory. It form in society over a long time and based on personal beliefs of the people. It is a result of prevalence of diverse information about the region, living conditions, work and recreation. Forming a positive image of Ukraine by promoting gastronomic tourism will increase the country's competitive advantages in the tourism industry at the global level. Scientific novelty of the research is the definition of the gastronomic brand of the territory, its main components and the discovery of methodological approaches to geobranding of the territories. Practical significance. Pleasure the tourist needs by diversifying the tourist offer and creating new tourism products, including gastronomic brands and tours, determines the applied value of the study. Expanding the range of tourist offers at the expense of gastronomic attractions will provide a strong development of both individual regions and the country as a whole.

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