INTERNATIONAL SCIENTIFIC ONLINE CONFERENCE

Intercultural Communication and National Culture.

National Food as a Means of Creating a Country’s Image.

21-22 May, 2021 / Tbilisi, Georgia

Suggested topics:

•           National food as a main means of creating a country’s image;

•           Traditional food and national identity;

•           Food in the context of cross-cultural communication; 

•           The experience of national food brands that having conquered the world;

•           Gastronomic stereotypes and a dialogue of cultures;

•           Prospects for the development of gastronomic tourism;

•           Food and culture.

Working languages: English, Georgian, Russian 

C o n f e r e n c e  P r o g r a m 

21 May:

• Indira Dzagania, Doctor of Sciences in Philology, Professor, SSU, Georgia – "Practical application of intercultural communication on the example of Georgian hospitality"
• Anna Pavlovskaja, Doctor of Sciences in History, Professor, Moscow State university, Russia – "Tell me what you eat and I will tell you what you are. Food and intercultural communication" 
• Guram Odisharia, Writer, public figure, Georgia  – "Phenomenon of Tamada in Georgian culture and Georgian table traditions"
• Tahir Amiraslanov, Candidate of Science in History, Professor. General director of Azerbaijan National Culinary Center, Azerbaijan – "The issue of Dolma"
• Olga Leontovich, Doctor of Sciences in Philology, Professor Tianjin Foreign Studies University, China – "Food as transmitter of cultural identity (on the material of Russian and Chinese urban discourse)"
• Irina Matyash, Professor, Institute of History of the Ukrainian Academy of Sciences, Scientific Society for the History of Diplomacy and International Relations, Ukraine – "Borsch as an element of cultural diplomacy"
• Filip Sikora, Docent, University of Economics in Bydgoszcz, Poland; Irena Kudlińska, Professor, University of Economics in Bydgoszcz, Poland; Agnieszka Grochocka, Master, University of Economics in Bydgoszcz, Poland; Anastasiia Solovei, Master, University of Economics in Bydgoszcz, Poland – "Popular Polish dishes seen by foreigners"
• Marina Martynova, Doctor of Sciences in History, Professor, Institute of Ethnology and Anthropology of the Russian Academy of Sciences, Russia – "Migrants in the Megalopolis and Traditional Meals in a Multicultural Community. The Case of Russia"
• Marine Aroshidze, Doctor of Sciences in Philology, Professor, Batumi State University, Georgia  – "Theory of Wandering Recipes"
• Mariia Koziakova, Doctor of Philosophy, Candidate of Economic Sciences, Professor, The Mikhail Semyonovich Shchepkin Higher Theatre School (Institute), Russia – "Festive feast as an aesthetic dominant of national culture"
• Vladimir  Shaposhnikov, Doctor of Philology, Professor, Moscow State Linguistic University, Russia –"National  Identity and Culinary Nomination in Contemporary Russian Language" 
• Janetta Vardzelashvili, Doctor of Sciences in Philology, Professor, Georgian Technical University, Georgia – "Our daily bread"
• Ludmila Bejanaru, Doctor of sciences in  Philology, docent, University of Iasi, Romania – "Culinary toponyms in Romanian gastronomic culture"
• Nana Kutsia, Associate professor, Sokhumi State University, Georgia, Miranda Todua, Associate professor, Sokhumi State University, Georgia, Madlena Ochigava, Ph Doctor, Sokhumi State University, Georgia – "Supra" ("The Feast", "The Teble-Talk") Concept in the Texts of Postmodernism"
• Elena Zhbankova, Doctor of Sciences in History, Professor, Moscow State University, Russia –  "Georgian cuisine of modern Yerevan through the eyes of a Muscovite"
• Oxana Fais-Leutskaia, Candidate of Sciences in History, Senior Researcher, Center for European Studies, Institute of Ethnology and Anthropology, Russian Academy of Sciences, Russia - "Alimentary Tradition and Identity Issues: The Case of Sicily"
• Ilze Garda, Academic Library of University of Latvia. The Head of Austrian Library and Swiss Reading Room – "The Impact of Different Nations and Cultures on Development of Latvian Cuisine"
• Maka Kacharava, Associate professor, Sokhumi State University, Georgia  – "Concept "National cuisine" as a sustainable form of culture"
• Nataliya Karelina, Candidate of Sciences in  Geography, docent, Moscow State University, Russia –"Maple Syrup: from Native American Tradition to Canada's National Symbol"
• Keti Galoberi, Associate professor,  Sokhumi State University, Georgia – "French Cuisine: traditions and customs"
• Theodora Manelidou, Professor, University of Trakya, Greece – "Reconnecting with nature through food: The wild herbs of Greece"
• Zhana Tolisbaeva, Doctor of Sciences in Philology, Professor, Kazakhstan National Academy of Choreograph, Kazakhstan – "Food as a Humiliation (on the Example of Kazakh Women's Prose)"
• Nino Aroshidze, Associate professor, Batumi Shota Rustaveli State University, Georgia – "Problem of Translating"
• Theodora Manelidou, Professor, University of Trakya, Greece – "Reconnecting with nature through food: The wild herbs of Greece"
• Zhana Tolisbaeva, Doctor of Sciences in Philology, Professor, Kazakhstan National Academy of Choreograph, Kazakhstan – "Food as a Humiliation (on the Example of Kazakh Women's Prose)"
• Nino Aroshidze, Ассоциированный профессор, Batumi Shota Rustaveli State University, Georgia – "Problem of Translating"
• Daria Shevlyakova, Doctor of Cultural Studies, Associate Professor, Moscow State University, Russia – "Pizza as a symbol of Italian gastronomic identity"
• Nelly Avetisyan, Candidate of Sciences in Philology, Docent, Moscow State University, Russia;  Sirush Voskanyan, Candidate of Sciences in Philology, Docent, Moscow State University, Russia –"National Food as a reflection of Varities of English (British English/American English)"
• Lali Akhaladze, Doctor in Biology, Georgian Teaching University of Physical Education and Sport– "Fast food culture in children with limited skills"
• Alexandra Frolova, Candidate of Sciences in History, Senior Researcher, Institute of Ethnology and Anthropology of the Russian Academy of Sciences, Russia – "Arkhangelsk Roe- Ritual Honeycake: On the Identity of the People of Northern Russia"
• Anna Gromova, Senior Teacher, Institute of Asia and Africa, Moscow State University, Russia –"Integration of new loanwords in Persian (a case of Italian culinary terms)"
• Rita Amichba-Margania, Tbilisi State University Scientific member at Caucasian Institute,Georgia –"Abkhaznia feast and National food" 

22 May:

• Gulnara Diasamidze, Assoc. Prof. International Black Sea University, Georgia; KhatunaTabatadze, Assoc. Prof. Georgian Technical University,Georgia – "Development of Georgian gastronomic tourism"
• Ayana Sumachakova, Candidate of Agricultural Sciences, docent, Gorno-Altaisk State University, Russia – "Altain national food product – tyorgyom"
• Galina Desinova, Doctor of Cultural Studies, Moscow State University, Russia – "Italian food in modern Russian linguistics: meaning and connotation"
• Irina Kruashvili, Associate Professor, Sokhumi State University, Georgia – "Traditional Cuisine, as One of the Determining Parameters for the National Identity"
• Elena Medvedeva, Candidate of Philological Sciences, docent, Moscow State University, Russia – "Regional gastronomic heritage: a new approach in the context of place marketing"
• Elena Popova, Candidate of Historical Sciences, Senior Researcher, Udmurt Federal Research Center Institute of History, Language and Literature, Russia – "The "World Day of Dumplings" festival as a means of creating a gastronomic symbol of the Udmurt Republic"
• Diana Mikeladze, Associate Professor, Sokhumi State University, Georgia – "Bean- Multicultural Food, its Etymology and Semantic Field on the Examples of England and Georgia"
• Anastasia  Shmaraeva, Moscow State University, Russia –  "National peculiarities of contemporary home cooking in Britain" 
• Julia Egorova, Candidate of Sciences in Cultural Sciences, Moscow State University, Russia –„National cuisine in textbooks of Russian as a foreign language“
• Alexander Novik, Candidate of  Sciences in History, Associate Professor, St. Petersburg State University. Museum of Anthropology and Ethnography of the Russian Academy of Sciences, Russia – "Fish and fish restaurants in Albania: traditions and construction of European identity"
• Nanuli Tskhvedadze, Associate Professor, Sokhumi State University, Georgia; Khatuna Amaghlobeli, Associate Professor Sokhumi State University, Georgia – "The Influence of Auto and Hetero Attitudes on Organizing Gastronomic Behavior: An Empirical Study and Results"
• Elena  Shvarts, Candidate Sciences in of Philology, Associate Professor, Moscow State University, Russia – "Easter Symbols on the Table"
• Viacheslav TSIVATYI,  Candidate of Sciences in History, docent, Kiev National University, Ukraine – "Gastronomic Culture and Culinary Diplomacy of Ukraine: Institutional and Historical Forms of Intercultural-Communicative, Gastronomic and Political-Diplomatic Practices"
• Maia Marghania, Associate Professor, Sokhumi State University, Georgia; Manana Shelia, Associate Professor, Sokhumi State University, Georgia  – "Georgian and British National Cuisine as an Intercultural Phenomenon"
• Tatiana  Scherbakova, Candidate of Sciences in Philology, Russia – "Modern gastronomic trends and literature"
• Tatiana Bychkova, Candidate of sciences in Philology, Russian State University of Humanities, Russia –  "Problems of healthy nutrition of children: on the example of the Russian Federation"
• Maria Zolotukhina, Candidate of sciences in History, docent, Russian State University of Humanities, Russia – "Adding Different Flavor to Festive Food: Old Traditions and New Narratives"
• Margarita Lyubart, Candidate of Sciences in History, docent, Senior Researcher, Institute of Ethnology and Anthropology of the Russian Academy of Sciences, Russia  – "Culinary representation as an integral part of tourism in Brittany (France)"
• Lasha Bolkvadze, PhD student, Batumi State University, Georgia – "Japanese Cuisine Lacuna in Cross-cultural Communication"
• Irina Rutsinskaya, Doctor in Cultural Studies, Professor, Moscow State University, Russia – "English Tea Party as Reflected in Victorian Painting"
• Vladimir Davydov, PhD, Museum of Anthropology and Ethnography of the Russian Academy of Sciences, Russia; Elena Davydova, Candidate of Sciences in  History, Museum of Anthropology and Ethnography of the Russian Academy of Sciences, Russia; Vasilisa Bobrova, Museum of Anthropology and Ethnography of the Russian Academy of Sciences, Russia  – Taste of the Arctic: National Cuisine and Gastronomic Brands"
• Ivana Petkova, University of Plovdiv, Bulgaria – "The pie - the sun symbol of the Bulgarian holiday ritual"
• Omari Dzadzamia, MA Student, Tbilisi State University, Georgia – "Food and Drink in Ancient Colchis"
• Elitsa Stoilova, PhD, University of Plovdiv, Bulgaria – "Producing Bulgarian Yoghurt: Manufacturing and Exporting Authenticity"
• Irina Petrosyan, Docent,  Moscow State University, Russia –  "Food in J.K. Rowling Works: Magic, or is it?"
• Dariko Pipia, Doctor in Philology, Sokhumi State University, Georgia; Irma Zakaraia, Associate Professor, Tbilisi Humanitarian University, Georgia – "Table etiquette according to Georgian folklore" 
• Anna Gabrielyan, Candidate of  Sciences in Philology, Senior Teacher, Moscow State University, Russia –  "Italian food code representation in American cinematography: a case study of mid-20th-early 21st century American movies"
• Elena Vorobyeva, Candidate of Sciences in Philology, Senior Teacher, Moscow State university, Russia – "Color nomination through the prism of the French culinary tradition"
• Indira Gazieva, research fellow of the International Centre for South Asian studies, Russian State University for the Humanities (RSUH), Russia – "Three food vibrations"
• A. Peretyatko, Moscow State University, Russia – "Gastronomic vocabulary in sports internet discourse (based on written football reports on the websites of leading Spanish sports publications)"
• Marina Lazobko, Russia – "Turkish culture through the prism of national cuisine"