This thesis is devoted to the study of the peculiarities of national cuisine transformation in conditions of social and cultural changes, which makes it possible to understand the processes taking place in contemporary culture, among their number Ukrainian, contributing to the clarification of the future of national cuisine as one of the important ways of saving national traditions and values in global cultural context.
It is highlighted that the prerequisites for the emergence of national cuisine were formed in the New Age, which is characterized by significant changes in the social, economic and political spheres of existence. The image of national cuisine was shaped by the accumulation of various regional and ethnic traditions, which were local in nature. The change in the nature and content of food was significantly influenced by such new types of rationality as reflexivity, McDonaldization, etc. Significant changes in food culture are also associated with the extreme symbolization of food, reflecting the transition from consumption of things to the consumption of signs.
It is proved that national cuisine is a national specific phenomenon of culture, building the system of axiological and mental symbols that represent culture, ethnic identity of a nation, ensuring unity and diversity of its representatives. The functional aspect of cuisine is based on the representation of ideas, values, norms and rules of behavior of a society or a separate social group, providing social regulation and integration within the subjects of social culture. Cuisine is characterized by a certain representativeness: its values and meanings affect the social human behavior of a particular community in a significant way. At the same time, the traditional food culture not only supports ethnic identity, but also serves as a guarantee of the multicultural diversity of the world, which convincingly testifies to the needs of its cultural reflection.
It is defined that one of the most effective ways of expanding the interaction of representatives of different cultures on the basis of food practices is gastronomic tours and the gastronomic festival movement, allowing to develop the principles of cooperation on the international level. Culinary cinema and culinary television shows form a gastronomic culture and adapt to the needs of a definite society, explode those norms and stereotypes that make a modern culture, while allowing them to move away from unified globalization standards. These forms of gastronomic reflection are becoming increasingly important in the context of national state promotion as new ways and areas of cognition and presentation of national traditions, in particular culinary, which, at the same time, play an important role in shaping the brand of the country. Gastronomic promotion of the state becomes an important trend of cultural diplomacy and demands its inclusion as a component in the system of cultural policy.
