TASTING AND PROMOTION OF BOYKO GASTRONOMIC HERITAGE TOWARDS A NATIONAL RECORD OF UKRAINE

Abstract

This article examines the tasting and promotion of the Boykiv gastronomic heritage in Ukraine, culminating in the establishment of a national record for the largest number of authentic Boykiv dishes presented within a single restaurant menu. The study is devoted to analyzing the possibilities of organizing the tasting and promotion of traditional Boyko dishes in the format of a cultural and gastronomic event aimed at establishing a National Record of Ukraine. It examines the region’s resource potential, the authenticity of recipes, as well as the logistical and organizational aspects of conducting large-scale tastings and the tools of cultural representation. The study substantiates the feasibility of combining gastronomic heritage with event tourism as a factor in promoting Boyko culture and enhancing its recognition at the national level. The study focuses on 32 traditional dishes, analyzing their historical, cultural, and culinary significance as part of the region’s intangible cultural heritage. By integrating these dishes into a modern hospitality context, the initiative demonstrates how regional culinary traditions can strengthen national identity, enhance gastronomic tourism, and preserve local culinary knowledge for future generations. Methodologically, the research is based on fieldwork, menu analysis, historical verification of recipes, and interviews with culinary experts and practitioners. The findings highlight the potential of gastronomy as a tool for cultural preservation, public engagement, and promotion of local heritage, offering practical implications for the hospitality and tourism sectors. Furthermore, the project underscores the role of academic-practical collaboration in documenting and disseminating regional culinary practices, providing a replicable model for other regions seeking to valorize their gastronomic traditions. Overall, the study contributes to the interdisciplinary understanding of gastronomy as a vector for cultural, social, and economic development, emphasizing its strategic importance within contemporary hospitality management and national heritage initiatives.