CULTURAL PRAGMATICS OF FOOD PAIRING: ADAPTING FLAVOR COMBINATIONS TO LOCAL TRADITIONS IN HORECA
DOI:
https://doi.org/10.30890/2567-5273.2025-40-01-044Keywords:
Food pairing, food culture and ethics, gastronomic traditions, local products, HoReCa, food technology, gastronomic tourism, sensory profiles, innovations in food technology, sustainable development.Abstract
The article examines food pairing as both a cultural and technological practice within the field of food production and hospitality. The study highlights the interplay between sensory compatibility of ingredients, cultural narratives, and the formation ofReferences
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