Budnyk, N. V.Moroz, S. E.Kalashnyk, O. V.Будник, Ніна ВасилівнаМороз, Світлана ЕдуардівнаКалашник, Олена Володимирівна2026-02-022026-02-022025-08-08Budnyk N. V., Moroz S. E., Kalashnyk O. V. Foodpairing across cultures: a comparative study for Ukrainian HoReCa education. Integration of Education, Science and Business in Modern Environment: Summer Debates : матеріали VІІ міжнар. наук.-практ. інтернет-конф., м. Дніпро, 7-8 серпня 2025 р., Дніпро. С. 16-18.http://www.wayscience.com/wp-content/uploads/2025/08/Conference-Proceedings-August-7-8-2025.pdf.https://dspace.pdau.edu.ua/handle/123456789/20396In today’s context of globalization, intercultural mobility, and sustainable development, there is growing interest in a deeper understanding of food culture as an important component of identity, communication, and gastronomic experience. Pairing, as an approach to harmonizing the flavors of different foods and beverages, is gaining significant importance in professional gastronomy, restaurant service, and food design. At the same time, this area remains underexplored in the educational process, especially in the context of its integration into disciplines related to the culture and ethics of eating. The lack of systematized knowledge about pairing as an interdisciplinary tool for sensory, cultural, and ethical analysis of food complicates the preparation of HoReCa professionals for the challenges of modern gastronomic trends. The relevance of this issue is further reinforced by the growing demand for culturally sensitive and ethically motivated approaches to menu creation, food service organization, gastronomic tourism, and the promotion of local flavors in an international context.enArticle