National cuisine of the Mari in cultural interaction with Yugra peoples
English
journal number:
Journal’s Subject Headings:
History, ethnography, archeology
About author:
Yugra State University, Khanty-Mansiysk, Russian Federation, [email protected]
ABSTRACT
Introduction: the article presents the current state of the national cuisine of the Mari living on the territory of the Khanty-Mansiysk Autonomous Okrug – Yugra. The study of the features of the ethnic food culture is defined as an important fragment of ethnic identity.
Objective: is to identify the transformations taking place in the food traditions of the Mari, living in KhantyMansiysk Autonomous Okrug – Yugra in conditions of continuous cultural dialogue.
Research materials: the research is based on materials obtained empirically using the methods of questionnaires and thematic interviewing of the Mari people living in the Okrug. Observations, photos taken during interviews, cultural events, formal and informal meetings in the cities of Khanty-Mansiysk, Surgut, Nizhnevartovsk, Nyagan in 2017–2018 are also important sources.
Results and novelty of the research: the following transformations in the food traditions of the Mari living in Khanty-Mansiysk Autonomous Okrug – Yugra are revealed: in everyday life the Mari began in a little to cook the national dishes; bread is no more the main product of daily food, but kinde, tichmash kinde (bread, loaf) remains in the minds of the representatives of the Mari people as the most important dish of the festive and ceremonial table; dishes that originally had a ritual meaning, transform simply to a holiday or a weekend ones; differences in the set of dishes reflect not only the safety / loss of any traditional elements, but also the historical place of residence (different districts of Mari El, Bashkortostan and Tatarstan republics); use of local products in dishes and drinks; replacement of a traditional ingredient with a local product; borrowing from the cuisines of indigenous peoples; penetration of cultural traditions of other peoples.
Key words: the Mari, national cuisine, the peoples of Yugra, dialogue of cultures, ethnic identity, intercultural interaction.
Acknowledgements: the project is prepared with financial support y the Russian Foundation for Basic Research (RFBR) no. 17-13-86004 and the Government of Khanty-Mansiysk Autonomous Okrug – Yugra no. 06/17.0252 «National Cuisine as a Fragment of Ethnic Identity in Cultural Interaction with Yugra peoples». The author expresses deep gratitude to the leaders of the Mari public organizations Yu. I. Tanygin, R. B. Sungurova, V. A. Tretyakov for the interesting meetings, as well as for all the Mari people participating in the Internet survey, written questionnaires and interviews.
For citation: Andreeva L. A. National cuisine of the Mari in cultural interaction with Yugra peoples // Vestnik ugrovedenia = Bulletin of Ugric Studies. 2018; 8(3): 491–502.
ABSTRACT
Introduction: the article presents the current state of the national cuisine of the Mari living on the territory of the Khanty-Mansiysk Autonomous Okrug – Yugra. The study of the features of the ethnic food culture is defined as an important fragment of ethnic identity.
Objective: is to identify the transformations taking place in the food traditions of the Mari, living in KhantyMansiysk Autonomous Okrug – Yugra in conditions of continuous cultural dialogue.
Research materials: the research is based on materials obtained empirically using the methods of questionnaires and thematic interviewing of the Mari people living in the Okrug. Observations, photos taken during interviews, cultural events, formal and informal meetings in the cities of Khanty-Mansiysk, Surgut, Nizhnevartovsk, Nyagan in 2017–2018 are also important sources.
Results and novelty of the research: the following transformations in the food traditions of the Mari living in Khanty-Mansiysk Autonomous Okrug – Yugra are revealed: in everyday life the Mari began in a little to cook the national dishes; bread is no more the main product of daily food, but kinde, tichmash kinde (bread, loaf) remains in the minds of the representatives of the Mari people as the most important dish of the festive and ceremonial table; dishes that originally had a ritual meaning, transform simply to a holiday or a weekend ones; differences in the set of dishes reflect not only the safety / loss of any traditional elements, but also the historical place of residence (different districts of Mari El, Bashkortostan and Tatarstan republics); use of local products in dishes and drinks; replacement of a traditional ingredient with a local product; borrowing from the cuisines of indigenous peoples; penetration of cultural traditions of other peoples.
Key words: the Mari, national cuisine, the peoples of Yugra, dialogue of cultures, ethnic identity, intercultural interaction.
Acknowledgements: the project is prepared with financial support y the Russian Foundation for Basic Research (RFBR) no. 17-13-86004 and the Government of Khanty-Mansiysk Autonomous Okrug – Yugra no. 06/17.0252 «National Cuisine as a Fragment of Ethnic Identity in Cultural Interaction with Yugra peoples». The author expresses deep gratitude to the leaders of the Mari public organizations Yu. I. Tanygin, R. B. Sungurova, V. A. Tretyakov for the interesting meetings, as well as for all the Mari people participating in the Internet survey, written questionnaires and interviews.
For citation: Andreeva L. A. National cuisine of the Mari in cultural interaction with Yugra peoples // Vestnik ugrovedenia = Bulletin of Ugric Studies. 2018; 8(3): 491–502.
