LOCAL GASTRONOMY TRENDS IN THE BUILDING OF AN EXCLUSIVE COFFEE AND PASTRY CONCEPT

Abstract

The vision of the article is to present a successful case of improving the concept of a restaurant establishment of the “coffee shop – confectionery” format based on the collaboration of trends of the third - fifth “coffee” waves and authentic coffee culture, gastronomic and culinary traditions of ethnic communities of the region. The phenomenon of exceptional success of the coffee business in global and Ukrainian restaurant practice is characterized. The steady trend of increasing coffee consumption by different categories of consumers of restaurant establishments (“coffee away from home”) is substantiated. The interpretation of the term “coffee shop” in different languages and cultures is presented. The “map” of coffee drinks “Glory Coffee” has been improved based on the trends of the fourth-fifth “waves” of development of the coffee business and coffee consumption culture (coffee tradition) of Podillia and Volhynia. The types of coffee ceremonies in the Crimean Tatar culture have been characterized, the types and methods of serving coffee have been highlighted. A concise summary of original historical works that reveal the phenomenon of coffee consumption culture in Podillia and Volhynia has been presented. It is substantiated that this phenomenon developed in the context of civilizational and military confrontation, later evolving into a local gastronomic tradition. A study on the history of gastronomy was conducted and original samples of authentic baking of ethno-national cuisines characteristic of the city of Derazhnya were offered, namely: unique technologies for making coffee on sand as a classic example of Crimean Tatar coffee culture, Tatar cookies "khurabie" ("bride's cookies"); traditional Jewish cookies for Podillia and Volhynia ("Aman's ears", bagel, flodni), prepared according to the canons of kashrut; Italian dessert "tiramisu" and basil liqueur (an addition to coffee) as a "gastronomic memory" of the reign of Queen of the Polish-Lithuanian Commonwealth Bona Sforza. The menu of pastries and desserts of the restaurant establishment was supplemented with the section "Sweets with history". The results of research work, collaboration between scientists and practitioners, and a real restaurant business enterprise will ensure the creation of a unique format of a restaurant business enterprise that will qualify for inclusion in the programs of regional and transit gastronomic routes.