Transmission ethnic-cultural senses throught national cuisine

Abstract

Global society requires acceleration and diversification of ways data’s transmission, erasing the boundaries between people and nations. However, there always will be a certain sign that distinguishes one ethnic group among others. Ethno­cultural specificity is kept and transmitted by various means. Cuisine as one of the most important everyday realities is also transmitting ethnic and cultural meanings. Moreover, each dish is a kind of special semiotic text content. Are there reasons that motivate each of us to choose the dishes? Do our choices genetically depend on our ancestors? Or just have a set of personal culinary preferences? The national dish is one of the cultural and historical features. Every national cuisine established concepts that have appeared in the process of communication. Borsch is such a concept and the ethnic mark for Ukrainians at the same time. Cooking and eating is a synthetic type of communication that produces transmission and perception of information kinesthetic, auditory and visual methods. Except the usual everyday dishes there are festive that are becoming solemn, not average.

Keywords

• їжа
• сенс
• національна кухня
• паремії
• комунікація
• етноспільнота
• концепт