INTEGRATION OF REGIONAL AUTHENTIC DISHES INTO RESTAURANT PRODUCTION TECHNOLOGY: THE EXPERIENCE OF LVIV REGION

Abstract

The article examines the features of integrating regional authentic dishes into modern restaurant production technologies using the example of Lviv region as one of the leading gastronomic centers of Ukraine. It is substantiated that the transformation processes that took place after independence contributed to the strengthening of the role of local culinary identity, the restoration of traditional recipes and the active formation of gastronomic brands of territories. It is established that the reduction of the influence of centralized standardization of recipes has opened up opportunities for the development of author's interpretations, regional variability of dishes and the introduction of innovative technological solutions in restaurant production. The factors of forming the authenticity of dishes are analyzed, in particular, the reproduction of historically determined names, cultural identification, institutionalization of gastronomic heritage, as well as the development of gastronomic branding. It is determined that the key drivers of this process are the growth of demand for authentic gastronomic experience, the activation of gastronomic tourism, the integration of European approaches to the protection of geographical indications and increased interest in local cultural heritage. Particular attention is paid to the dynamics of the spread of regionally labeled names of dishes in culinary sources, which indicates the gradual strengthening of regional identity and its consolidation in the professional environment. The work proves that modern restaurant production technologies are increasingly based on a combination of traditional recipes with the latest methods of processing raw materials, service and presentation of dishes. This ensures not only the preservation of authenticity, but also an increase in the competitiveness of restaurant establishments. It has been established that the introduction of regional dishes into technological maps, menus and gastronomic concepts contributes to the formation of a unique offer focused on the modern consumer.