Gastronomic Practices of a Modern Young Ukrainian Family
Students Name: Lutsyk Anastasiia Ihorivna
Qualification Level: magister
Speciality: Sociology
Institute: Institute of the Humanities and Social Sciences
Mode of Study: full
Academic Year: 2020-2021 н.р.
Language of Defence: ukrainian
Abstract: Lutsyk А.I., Макух O.E. (supervisor). Gastronomic practice modern young family in Ukraine. Master’s thesis. - Lviv Polytechnic National University, Lviv, 2020. Extended abstract. Gastronomy in modern life processes has become a clear identifier and litmus of social reality. In food daily practices, consciously or unconsciously individuals build sustainable social bonds and relationships. Obviously, in recent years, the choice of consumer food has undergone profound changes related to the dynamics of globalization and the processes of individualization of society. However, all social associations are formed, in particular, on the basis of common interests, including gastronomic traditions, preferences, etc. Even a simple, but familiar family meal carries a powerful social subtext in its content. Firstly, it reflects the strength of social relations, their systematicity, reproduction of traditions, building mutually trusting relationships at the level of a small social group. And this is a prerequisite for the formation of social capital. Secondly, it is the formation of specific values, the transfer of them to the next generations, again – reproduction. It is "gastronomic" that is seen as a communicative background for the formation of social relations. Therefore, we understand gastronomic not only as a manifestation of social self-identification, but also as a format of self-presentation. Gastronomic practices are a cementing solution for society in order to keep its elements in integrity, balance and harmony. Of course, food preferences, through economic capacity, structure society, increasing social differences. Today gastronomy methodologically acts as a cognitive concept, which allows to observe the formation and development of differentiation of society, as well as the diagnosis of the specifics of daily practices. Within the framework of sociological researches of national scientific discourse, the phenomenon of gastronomic culture is not sufficiently researched: to a greater extent fragmentary and at the theoretical level. Therefore, food consumption today loses the primary function of meeting the basic need, and transformed into social situations. Behavioural patterns at the table represent socially entrenched forms of behaviour that are clearly correlated with a particular social stratum of society and structure in general. Even a simple, but familiar family meal, carries in its content a powerful social subtext. Firstly, it reflects the strength of social relations, their systematicity, reproduction of traditions, building mutually trusting relationships at the level of a small social group. And this is a prerequisite for the formation of social capital. Secondly, it is the crystallization of specific values, the transfer of them to the next generations, again – reproduction. At the level of food behavior, you can well trace the change gastronomic practices, especially in young families, as they now most follow trends, changes and feel the impact of social factors on the formation of personal gastronomic practices. The practical relevance of the work is also determined by the ability to empirically reflect the relationship between individual models of behavior and social change. Study object of the study by carrier is young families living within the Lviv AH. Study object of research on the problem is the phenomenon of gastronomic practices in modern Ukrainian society. The subject of the study is to identify the peculiarities of the formation of gastronomic practices of the modern young Ukrainian famil Methodology and research methods The author’s master’s study is based on the concept of social structuring (determines changes, deformations, etc.) by E. Gidens (concept of "practice"), structural functionalism of T. Parsons (theory of social action), positivism of P. Sorokin and phenomenological structure of P. Bourdieu (concept of "gabitus"). Among domestic scientists, the works of I. Nabrusko, V. Nikolenko, and T. Brick aroused methodological interest. In addition, the work uses the development of bigevyorists, whose works best analyze the motivation of food behavior at the level of daily canons for a small social group in modern society. A person in his actions focuses on the experience gained and repeats in practice those actions that contributed to the goal. For the study of this problem, we use general scientific methods such as: study of scientific sources, analysis, synthesis, induction, deducation, generalization, hypothetical, comparison. Consequently, for empirical research, research methods are chosen: the main one is an in-depth interview. The auxiliary method chose a selective method, as well as a method of analyzing the diary. The diary analysis method is a research tradition of microanalysis problems. In sociological research, personal documents, first of all, are evidence of individual experiences that reflect the behavior of an individual as an individual and as a representative of a particular social group, and in our case a family. To study the behavior and experience of users in dynamics is quite difficult in laboratory conditions, the method of analyzing the diary allows you to know how gastronomic habits change, what are the scenarios of gastronomic behavior of informants, which encourages individuals to act, etc. In the process of author’s empirical research (Stage I of February-April 2020, Stage 2, August-October 2020) confirmed the hypothesis about the impact on the acute practices of the modern family of a number of social factors: material status, status and role position, following fashion trends, the presence of children, public opinion. Some respondents surveyed by us (17.3%) understands that marketers are behind all these processes. Thus, consciumerism, onyomania, shopaholism are not too long as side effects in our society. Gastronomic practices of Ukrainian families were influenced by the opportunity to make purchases in online stores: not only food, but also ready meals to order. At least once in their family life, all the respondents surveyed took advantage of this opportunity. Gastropracticals "lovakor" (food of ecoproducts grown in the area of consumer habitation) and root-to-shoot (the advantage of vegetables in the dish) became characteristic of the middle class. Fashion and branding (68.2%), including the presence of such phenomena as promotions and discounts on goods, were powerful demerminants of food choice and consumption. In the second stage of the study, the survey of gastronomic practices of respondents has changed slightly due to the crisis circumstances caused by the spread of the COVID-19 virus: job loss, decrease in profits , more time to stay at home, restrictions on visiting cafes or restaurants. This impact was felt by 63.5% of respondents. As a result of the analysis of sociological data, we understand that gastronomic, as a social phenomenon, actively affects the processes of formation of identity of a person in modern Ukrainian society. Keywords: gastronomic culture, gastronomic practices, social identification, social stratification. References Zimmel G. (2010). Sociologia trapez. //Sociologia: theory, methods, marketing: nauk.-theoretical.chas. 2010. № 4. 187–192 Nikolenko,V. (2015). The sociological dimension of the problem of gastronomic culture: the panoramic view of the problem. Studies of Changing Societies : Comparative and Interdisciplinary Focus,Vol. 1, 3–48. [in Ukrainian]. 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