ETHNIC LOADING of FOOD AS A SUSTAINABLE CULTURE COMPONENT in the FORM of PHYSICAL-GEOGRAPHICAL, SOIL and ETHNOGRAPHIC ZONING of the RIGHT-BANK POLISSIA

Abstract

The article deals with the study of food as a sustainable component of culture and the manifestation of certain physical, geographical, soil and ethnographic conditions of the Right-Bank Polissia region through the prism of gastronomic tourism. Based on the analysis of analytical works of topographic and statistical content, as well as fiction that are accumulative in nature and based on factual material needed for its generalization about the gastronomy of the region, an information base has been created for further mapping by units of physical and geographical zoning. The authors develop a map of gastronomic tourism of the Right-Bank Polissia applying the methods of geoinformation analysis implemented in the environment of geoinformation systems.