CULINARY DESTINATIONS OF FRENCH AND MONACCO NATION IN GASTRONOMIC TOURISMI

Анотація

From an organizational point of view, culinary tourism involves features of local food production technologies, their history and traditions consumption, as well as possible tourist participation in the preparation of national dishes, visit culinary festivals and contests. Gastronomic tourism can also be considered an auxiliary tool in the knowledge of the cultural heritage of countries and regions of the world, since national cuisine is one of the elements that reflects the lifestyle, outlook, ethnic traditions. The phenomenon, which today is called to be called culinary tourism, is rooted in the distant past. As an example many centuries ago, merchants committed to purchase travel for different sweets, spices, wines and various beverages.

The purpose of the article’s research is to to explore the national identity of the French cuisine and the principality of Monaco. To achieve the goal we set the task of denoting the culinary borders of a nation, traditions, habits and culinary preferences, origin of dishes, their recipes. Make a grammatical analysis of the recipe text in the context of culinary discourse. Show the transformation of the culinary ideas of the French cuisine and the principality of the Monaco kitchen and how culinary discourse is reflected in the process of national formation identity.