Foreign influences and borrowings in Old Polish culinary manuscript "Zbior dla kuchmistrza tak potraw jako ciast robienia" of 18th century from fronds of Institute of Manuscript of V. I. Vernadskyi National Library of Ukraine

The aim of the work is to analyze and involve in scientific circulation borrowed foreign recipes in the Old Polish culinary manuscript "Zbiór dla kuchmistrza tak potraw jako ciast robienia" of the 18th century, which will contribute to the study of historical and culinary heritage on the Ukrainian-Polish borderland in the 17th–18th centuries. The methodology is based on the principles of research of the Old Polish manuscripts of the 16th–18th centuries, which should be involved in interdisciplinary research, as along with the coverage of historical and cultural-anthropological aspects it is considered necessary to deal with linguistic issues. Scientific novelty. The recipes from the point of view of their historical and cultural influences on the cuisine of the Ukrainian-Polish borderland of the 17th–18th centuries are considered and analyzed on the material of the manuscript. Due to certain borrowings from other ethnic traditions, a number of innovative dishes have been recorded, their origin, techniques, and specifics of taste combinations have been considered. Borrowed culinary terms are characterized, in particular rare ones, such that they are not reflected in the professional dictionaries of the 16th–18th centuries. Conclusions. The foreign influences and borrowings considered in the manuscript "Zbiór dla kuchmistrza tak potraw jako ciast robienia", along with traditional experience, contributed to the development of culinary practices in the eastern part of the Crown in the 17th–18th centuries. On the basis of the analysis of recipes the heredity of historical and culinary traditions is traced. Foreign methods are usually given in the text in an adaptive form. In the 17th and 18th centuries, Central European historical and cultural influences and borrowings are determined: the oldest in the text are Hungarian and Czech dishes, which, according to Ya. Dumanovskyi, originate from the Old Polish "Kuchmistrzostwo" of the 16th century. Significant were the Italian and, above all, French culinary trends, which, due to their popularity, are noted in the Baroque recipes of non-French origin – Hungarian, German. The ways of desserts from the German culinary tradition are distinguished by their originality. In general, this was a significant impetus to the development of language processes, primarily in the Old Polish professional terminology, which, in particular, led to the evolution of the genre of cookbooks in the 17th and 18th centuries.