SOME PHILOSOPHICAL ASPECTS OF GASTRONOMIC PREFERENCES
https://doi.org/10.18384/2310-7227-2022-2-93-99
Abstract
Aim. To analyze the current state of gastronomy and determine the vectors of its further development.
Methodology. The article considers the reasons for the transformation of gastronomy from a philosophical standpoint. During the study, methods of observation, generalization, interpretation of the results and discursive analysis were applied.
Results. The research has revealed the main reasons for the transformation of gastronomy. The vectors for gastronomy development are considered. The scientific substantiation of the socio-economic impact of gastronomy on cultural relationships in society is given. It can be said that gastronomy has been integrated into the world of art and, in some judgments, it is at the center of processes that are of particular importance in the current discussions not only about education, but also about artistic research and about creativity adaption to the post-institutional era.
Research implications. The results of the study contribute to the theory of gastronomy in the broadest sense of the term. Vectors of gastronomic potential development can be used in practice when assessing gastronomic preferences.
About the Author
V. A. Ermolaev
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Vladimir A. Ermolaev – Dr. Sci. (Technology), Prof., Department of Biotechnology and Food Production
5 Markovtsev ul., Kemerovo 650056
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