SLOW FOOD AS A PHILOSOPHY AND INTERNATIONAL MOVEMENT: INITIATION, DEVELOPMENT AND ROLE IN PRESERVING UKRAINE'S GASTRONOMIC CULTURE

The article reveals the meaning of the term “slow food”. The main ideas of the “slow food” philosophy and the principles that have remained unchanged since its formulation to this day are analyzed. It is proven that the emergence of the “slow food” philosophy has become a kind of response to the acceleration of the globalization process, marked by the dominance of transnational corporations – food producers and global chains of fast food establishments, which threaten national cuisines and local cooking traditions with their activities. The history of the launch of the international “slow food” movement is highlighted, aimed at opposing globalization and supporting and preserving local gastronomic traditions, healthy eating and enjoying food, as well as being marked by concern for the environment, supporting local producers and creating added value/value for tourist destinations. It is stated that the “slow food” movement originated in Italy and from there spread to civilized countries of the world. The founder of the ideas that formed the basis of the movement was the Italian writer, public activist Carlo Petrini. This movement appeared in Ukraine in 2004, since then it has been developing steadily, and the number of its members and supporters is increasing. Based on the analysis of scientific articles and publications on authoritative Internet resources, the role of the “slow food” movement in the gastronomic culture of Ukraine in the modern period has been determined. The restaurant establishments of Ukraine that are consistent supporters of “slow food” and introduce local dishes and local gastronomic traditions into their menus have been listed. It has been proven that local traditional food in a modern author's interpretation can turn into a powerful magnet and form a tourist destination brand. Attention is paid to the “Ark of Taste” project, initiated by supporters of the “slow food” movement, which is a kind of Red Book of breeds, varieties and processed products that are on the verge of extinction. Nine such atlases have been published so far, the last of which was published in 2023 and is dedicated to Ukraine.