Pecularities of Formation and Promotion of the Gastronomy in the Creative Spaces and Museums

The aim of the research is to identify the degree of adaptability of the museums' concept and of creative spaces to the proposed forms of gastronomy activity. According to the aim of the research the following objectives were formulated: to explore the gastronomy forms in museums and creative spaces; to identify the extent and impact of the concept of museums and creative spaces on the proposed culinary activity; to make recommendations to improve the gastronomy content of these institutions. The graduation work consists of three chapters. The first chapter introduces the theoretical foundations of the concept of creativity and creative spaces, analyzes the principle of the theory of atmospherics, analyzes approaches to estimating the atmosphere in museums and in creative spaces. The second chapter is the design of the study, where the authors describe the methodology of the study, the methodology for selecting creative spaces and museums, a list of criteria for evaluating the atmosphere of gastronomy, some difficulties in entering the research field and problems encountered in collecting information about the subject of the study. The third chapter consists of an analysis of the obtainde results, a detailed review and a brief conclusion on the topic of research. As a result of the study, a hypothesis from the authors ' study that the forms of the creative spaces/museums have been partially reaffirmed as a reflection of the concept of gastronomy activity. The relevant recommendations updates this research work are formulated in the opinion. Keywords: creativity, creative space, museum, theory of athmospherics.