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Musiychuk V.V. [Food design as a symbiosis of aesthetic components in gastronomic culture] World of Science. Series: Sociology, Philology, Cultural Studies, 2020, Vol. 11, No. 2. Available at: https://sfk-mn.ru/PDF/08KLSK220.pdf (in Russian).

Food design as a symbiosis of aesthetic components in gastronomic culture

Musiychuk Vladimir Vasilievich
Krasnodar state institute of culture, Krasnodar, Russia
E-mail: gektor174@gmail.com

Abstract. The relevance of the problem of food design as a symbiosis of aesthetic components in culture is due to a number of provisions: the wide spread of gastro-tourism, a new form of acquaintance with cuisine as a cultural component of different peoples; historical variability of the norms of gastronomic culture and forms of representation of service reality. Food design is undergoing a process of dynamic growth and significant transformations. It is shown that the main purpose of food design is to harmonize the subject being as the basis of spiritual components of service reality.

The novelty of the author’s approach lies in the conceptual development of the concept of «food design». Food design should be represented by such basic components as: kitchen, hall, menu, catering and soft design. A number of clusters are highlighted. Cluster «kitchen» – as an object of industrial design of cooking equipment and kitchen facilities; cluster «hall» – interior design, as a room for eating, depending on the nature of the food, the subject of the feast, conditions, place and time of its eating, furniture, design and serving of the Banquet table (dishes. Cutlery in the styles – techno-style, fusion, eco-style, glamour, black and white chic, white etude with gilding, floral waltz, fresh spring Provence, etc.), interior design is developed in accordance with the gastronomic concept (Baroque and Rococo, Japanese style, loft, high tech, etc.); cluster «menu» – as a graphic design (types of menus are different: in the form of stands, catalogues, brochures, publications on the Internet, can be distributed in the form of advertising in specialized publications, etc. print advertising, etc.); the design of the environment in a catering situation, it is advisable to consider as event catering.

The article describes the author’s project of event catering on the example of the «Festival of Adygea cheese». This example illustrates the symbiosis of aesthetic components in food design as part of a gastronomic culture.

Keywords: food design; soft design; catering; gastronomy; menu; gastronomic culture; service reality

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