Intersection of interrelations between gastronomic landscape and cuisines of ethnoses of Right–bank Polissya of Ukraine

The article examines the intersection of relationships between the gastronomic landscape and the cuisines of the ethnic groups of Right–bank Polissya of Ukraine as a key element of constructive geography. The gastronomic landscape appears as a dynamic system where the natural resource potential (forests, swamps, sand plains, sod–podzolic soils) determine the culinary traditions of Ukrainians (Polishchuks living in this territory), Poles, Belarusians, Jews, Czechs and other ethnic groups. The relevance is due to the need to preserve the gastronomic heritage in the conditions of globalization and sustainable development. The landscape of the Right–Bank Polissya of Ukraine influences the gastronomy of ethnic groups through available resources, soils, climate and relief, shaping local products (terroirs) and local dishes (specialties), technologies and diets. The gastronomic landscape determines gastronomy through three channels: natural resource: forests (mushrooms), swamps (berries), rivers (fish); soil and climate: podzolic soils limit vegetables, stimulating cereal cereals; temperate climate (vegetation 180 days) ensures seasonality. To systematize the historiography of landscape and ethnographic studies of ethnic groups; to analyze the natural resource potential of the Right–Bank Polissya of Ukraine; to correlate the gastronomic landscape with the gastronomic practices of ethnic groups, to identify the terroirs and specialties of the region. The methodology includes field ethnographic reconnaissance (interviews of 150 informants, a bank of 200 recipes), physical and geographical analysis, and the creation of a bank of Polissya specialties. The novelty lies in the concept of a “gastronomic landscape” that integrates biodiversity with ethno–culinary cuisine.