Issue 1 (78)
| “THE TASTES OF THE ARCTIC”: NEW GASTRONOMIC TRENDS IN CHUKOTKA, TAIMYR AND KOLA POLAR REGION | |||
|---|---|---|---|
| Year | 2023 | Number | 1(78) |
| Pages | 114-122 | Type | scientific article |
| UDC | 397(985) | BBK | 63.5(211) |
| Authors | Davydov Vladimir N. Beliaeva-Sachuk Veronika À. Davydova Elena À. |
Topic | ETHNOHISTORY SOURCES AND RESEARCH METHODS |
| Summary | In this article, the authors, relying on extensive field materials gathered among representatives of various indigenous groups of the Russian Arctic, consider the dynamics of gastronomic trends unfolding under the influence of globalization processes. They analyze the sustainable components associated with ideas about the nutritional value of food and characterizing the alimentary culture of the indigenous peoples of Chukotka, Taimyr and the Kola Peninsula. A new distinguishing feature of modern national feasts is traced — an orientation towards demonstrating the diversity of tastes. In recent years, the portioning of meals oriented towards serving guests has changed significantly. First, this is due to the transformation of the temporality (temporal regime) of feasts, which are now largely aimed at external visitors. This strategy is designed to create a completely different sense of satiety for guests of official events, which is the result of tasting a variety of dishes, accompanied by a visual perception of abundance. The authors believe that today the basis of the celebration is precisely the presentation of the variety of tastes for the Other — an external observer. At the same time, there have been significant changes in the production and consumption of food products. Arctic cuisine is becoming popular in large cities of the European part of Russia. Northern brands are advertised as authentic and original, associated with the harshness of the climate and environmentally friendly products. The preparation of national dishes should be considered as a creative and constructive process, which is influenced by global trends and new technologies. | ||
| Keywords | alimentary culture, food, gastronomic trends, national holidays, hospitality, national cuisine, indigenous peoples of the North and Siberia | ||
| References |
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