FOOD PHENOMENON AS A CULTURAL COMPONENT:CATEGORIES AND TERMS

Abstract

The article provides a comparative description of number of terms used in cultural studies of the food phenomenon. The multidimensionality of the category «gastronomic culture» is determined. It is shown that the food concept has a generalized meaning. The question of the food culture code, which serves as a marker of belonging to a ethnic group, is considered. It is proved that the definitions of folk, national, domestic cuisine acquire certain connotations in the context of cultural interpretations of people's food poetics.