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CulinarytourismintheHutsulshchynaregion-analysisofthecurrentofer
regionallowstheregiontobeuniquetoretainits
heritage.Second:theexpansionofinfrastructure
andincreasingeconomicdevelopmententails
theriskoflosingthetruefaceoftheHutsulcul-
ture,asinhabitantsmayfeelincentivisedtopres-
enttouristswithaustaged”culture,i.e.onethat
istailoredtotheirexpectations.Ontheother
hand,theHutsulpeopleisanationwithdeeply
rootedtraditions,respectingitscultureandcus-
toms,lovingtheirsmallhomeland,whichisnot
particularlysusceptibletochange.AHutsulman
alwaysremembersthatheisHutsul,sometimes
evenmorethanaUkrainian.
TeHutsulcultureisincrediblyrich.No
wonderas,beingsurroundedbynature,the
Hutsulpeopledrawpatterns,energy,motifs,
inspirationandmaterials,straightformit.Te
culturalheritageofthisgrouphasbeenshaped
overtheyearsbymanifestationsofculture,
9
suchaspottery,weaving,embroidery,writing
icons,sculpting,andEastereggwriting-these
formsarestillcultivatedandpresentedtotour-
ists.Specificarchitectureisinseparablyassoci-
atedwithHuculculture:homesteadhuts,long
porchhuts,roadchapels,woodenchurchesand
otherarchitecturalunits(Atamanyuk,2015).
Hutsulsareveryreligiouspeople.Teypro-
fessChristianity.First,theywereOrthodox,
andlaterbecameGreekCatholic.Further-
more,Hutsulsalwaysstronglybelievedinthe
magicofnature,whichforcenturieswasakind
ofureligion”tothem(Bochenek,2009).Te
Hutsulsskillfullycombineancienttraditions
andcustomswithmodernexistenceandspir-
ituality.Hutsulshchynaisarealrepositoryof
legends,mythicalstories,superstitions,ancient
customs,molfars(healers-wizards)andfairies
(Bochenek,2009).
3.2.TeHutsulcuisine
TeCarpathiansinhabitedbytheHutsulsare
harsh,spaciousmountains,yetatthesame
timegenerous,similarlytotheirinhabitants.
ForthenativesCarpathiansarenotonlytheir
home,butalsoaveryimportantsourceof
sustenance.Teforestisarealfeeder.Cereals
thathavealwaysbeenusedinHutsulshchyna
include:barley,oats-wheatandryebeingless
common.Overtheentiresummer-autumn
season,theinhabitantsstockuponmushrooms
(usuallydriedormarinated),berries,herbsand
honey.Teshepherdsbringbrynza(sheepmilk
cheese),bunz(sheepmilkcheese)andmilk
fromthepastures.Teymakeasupplyofveg-
etables:potatoes,carrots,beets,beans,broad
beans.Alltheseandotherrawmaterialsform
thebasisofHutsulcuisine.Dishescookedfrom
mushrooms,vegetables,meat,fish,flour,groats
areofhighquality.Teywerealwaysmadewith
simpleproductsusingeasy,classicpreparation
techniques.Temosttraditionalarethose
bakedintheovenorbaked-friedonthekitchen
countertop.
FromtimeimmemorialHutsulshavehad
originaldishes,especiallythosepreparedin
traditionalruralovens,bakedinclayorcast
irondishes,withouttheadditionofindustrial
components,suchasdyes,aromaenhancers,
artificialthickeners.
Temulti-purposefurnacehasalwaysbeen
averyimportantelementoftheHutsulhouse,
anditverymuchshowsinitsconstruction.Te
furnacesarerichlydecoratedandpainted,with
someoftheirelementscarvedoradornedwith
specialtiles-madeusingthefamousmajolica
technique(semi-majolica).Itissaidtobethe
sourceoftheHutsuls’life.Undoubtedly,the
furnaceisaworkofartinmanyways.Itserves
primarilythecookingfunction-dishesare
boiledonthecooktop;belowthereisanovenor
acontainerforheatingwaterandanotheroven
forbakingbread.Teupperpartofthefur-
naceincludesaplacetosleep,andthebottom
segmentisusedforstoringdrywood.Today
touristshavetheopportunitytoadmirethese
furnacesduringculinarytours(Mokry,2003).
Mosthousewivesarethetruecare-takersof
theauthentickitchen.Eachofthemhad,and
stillhas,secretspertainingtothepreparationof
Hutsuldishes.Veryofenthesearefamilyreci-
pes,modifiedwiththeirownsenseoftasteand
culinaryexperience,takenfrombooksorbor-
rowedfromotherregionsofHutsulshchyna.
Itispositivelysurprisingthattheenormity
ofthisculinaryheritageandexperiencehas
beencultivatedovertheyearsandpasseddown
fromgenerationtogeneration,notonlyinthe
femaleline.
