Suchergebnisse

The paper analyzes the history and current state of research on nutrition-related phenomena and processes in Russia. The main directions in the study of this issue and the problems of their development are identified. The previous and current conceptual devices are described; their limitations in the study of the modern food culture are explained. A new definition and structural model of food culture are proposed, allowing for a comprehensive analysis and taking into account the specifics of modern culture. It is proposed to consider food culture as a very important subsystem of culture, reflecting its basic characteristics, significant cultural and historical changes, degree of involvement in global processes; in the unity of the material-technological, normative-communicative and value-semantic components. This interpretation is more suitable as a theoretical and methodological tool for study of many modern food cultures.