Smell and taste as a cultural heritage: possibilities of a modern museum

The article analyzes the new possibilities of modern museums, which not only organize exhibitions based on the demonstration of exhibits, but are able to create a full immersion environment as a basis for complex cultural and historical images. The article considers the possibilities of using smell and taste in the space of a synthetic museum-theater form related to the intangible cultural heritage. Based on the modern understanding of gastronomic culture, the author points to the practice of including smell and taste in the museum space as olfactory and taste characteristics of the place in the field of tourism. Foreign and domestic experience of recreating taste and smell as elements of cultural heritage in the tourism industry is characterized, which contributes to the study of cultural traditions and the development of small cities in modern Russia.