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The book "High" cuisine or good food in the mountains" presents the history of the formation of Transcarpathian highland gastronomy from the beginning of the settlement of the mountains in the XIII century to the present day, showing the inextricable link between nutrition and management. The key principles and characteristics of the Transcarpathian highlander cuisine are described. Also, an overview of the use of the main products that make up the core of authentic highland gastronomy is presented in the historical context.