PRESENTATION OF GASTRONOMIC CULTURE IN MUSEUM: EXPERIENCE AND OPPORTUNITIES

Abstract

Abstract. Nowadays, it is important not only to store objects in a museum, but also the ways they are created and used. In 2003, the International Convention for the Protection of the Intangible Cultural Heritage was adopted, which emphasized the need for museum staff to study, preserve and exhibit not only tangible heritage, but also intangible. Exhibitions showing antique utensils or equipment of antique kitchens occupy a notable place in museums. In addition to that projects which allowed to taste real food were of very successful. Nowadays a gastronomic component is of great importance in the presentation of intangible and tangible cultural heritage in museums and tourist destinations. There are vivid examples of gastronomic festivals and projects initiated by museums. In this case, the material heritage from museums or in museums is interpreted and complemented by gastronomic culture. Experience shows that local history, art, and memorial museums have a great resource for preserving heritage through the memory of «taste», especially for solving educational and recreational problems. By joining various collaborations, museums can actively participate in the formation of gastronomic tours, contributing to the development of tourist destinations and business in the service sector. A modern trend is when restaurants and cafes base their concepts on traditional culture, heritage and art.