PECULIARITIES OF FORMATION OF FOOD TRADITIONS OF THE UKRAINIAN PEOPLE SINCE SOVIET TIMES

Abstract

Ukrainian cuisine is quite specific. Over the centuries, Ukrainian cuisine has changed and gradually defined itself as independent. The article considers the period of formation of some food traditions of the Ukrainian people in the Soviet period after the Holodomor of 1932-1933. The period of Stalin's repressions, industrialization, and construction formed a certain fear of remaining hungry. The survivors were forever "vaccinated by fear of food shortages," which was the basis for uniting the nation. Genetic memory and a certain tradition of adding sauces to food, including tomato and mayonnaise, continue to shape the food tradition of the Ukrainian people to improve the taste. This also includes the purchase of food in stock. The general components of the formation of Ukrainian cuisine are analyzed: vegetables, fruits, berries, first and second courses, meat, eggs, beverages. Over the last 30 years, their range has not changed much. The main changes occur only in prices and proportions. This means that in ordinary life Ukrainians are not ready to take risks and try something new. An analysis of the average salary of Ukrainians over the past 20 years, the level of GDP and a comparison in dollar terms of salaries of Ukrainians and Americans, which shows that the desire to please guests and show their wealth, sometimes financial, shows the hosts as hospitable people. A study was conducted on the amount of food consumed per day and the internal motives of consumers during the celebrations in different age groups (the sample is not representative, the study was conducted in Zaporizhzhia and Dnipropetrovsk regions). Trends in the formation of new food traditions of modern Ukrainians have been identified. According to the survey, the younger generation is more focused on generating a European feast culture with a minimum of food and a large share in communication and recreation. General recommendations are given to the organizers of the holidays in the formation of the feast, taking into account the age component, as well as restaurateurs in the formation of the menu. Restaurants that offer simple food are more popular with consumers.