“THE TASTES OF THE ARCTIC”: NEW GASTRONOMIC TRENDS IN CHUKOTKA, TAIMYR AND KOLA POLAR REGION

Q2 Arts and Humanities
V. Davydov, Elena A. Davydova, V. Beliaeva-Sachuk
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引用次数: 0

Abstract

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.
“北极的味道”:楚科奇、泰米尔和科拉极地地区的新美食趋势
在这篇文章中,作者依靠从俄罗斯北极地区各种土著群体的代表中收集的广泛的实地资料,考虑在全球化进程的影响下展开的美食趋势的动态。他们分析了与食物营养价值相关的可持续成分,并描述了楚科奇、泰米尔和科拉半岛土著人民的饮食文化。现代民族宴席有一个新的特点,那就是讲究口味的多样性。近年来,以服务客人为导向的用餐比例发生了显著变化。首先,这是由于宴会的时间性(时间制度)的转变,现在主要针对外部游客。这种策略旨在为参加官方活动的客人创造一种完全不同的饱腹感,这是品尝各种菜肴的结果,伴随着丰富的视觉感受。作者认为,今天庆祝活动的基础正是向他者——一个外部观察者——展示各种各样的品味。与此同时,食品的生产和消费也发生了重大变化。北极美食在俄罗斯欧洲部分的大城市里越来越受欢迎。北方品牌被宣传为正宗和原创,与严酷的气候和环保产品联系在一起。民族菜肴的制作应被视为一种创造性和建设性的过程,受到全球趋势和新技术的影响。
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来源期刊
Ural''skij Istoriceskij Vestnik
Ural''skij Istoriceskij Vestnik Arts and Humanities-History
CiteScore
0.40
自引率
0.00%
发文量
22
期刊介绍: The Institute of History and Archaeology of the Ural Branch of RAS introduces the “Ural Historical Journal” — a quarterly magazine. Every issue contains publications on the central conceptual topic (e.g. “literary tradition”, “phenomenon of colonization”, “concept of Eurasianism”), a specific historical or regional topic, a discussion forum, information about academic publications, conferences and field research, jubilees and other important events in the life of the historians’ guild. All papers to be published in the Journal are subject to expert reviews. The editorial staff of the Journal invites research, members of academic community and educational institutions to cooperation as authors of the articles and information messages, as well as readers and subscribers to the magazine.
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