Mari of Udmurtia: Factors of Preserving Traditional Culture in Modern Conditions

The factors of preservation and intergenerational transmission of the traditional culture of the local group of Mari living in the territory of Udmurtia in a different ethnic environment is examined in the article. The source basis of the article was the field ethnographic materials collected in 2007 among the Mari of the Karakulinsky region of the Udmurt Republic and introduced into scientific circulation for the first time. The socio-economic situation of the respondents, the established mechanisms of adaptation to market relations, the preservation of traditional rituals and holidays, material and spiritual culture, the use of the native language, ethno-demographic processes, the activities of the Mari community to support ethnic culture are showed in the work. The author notes that the historically formed mechanism for ensuring the viability of the Mari society includes practices of demographic behavior, ethnic socialization of youth, reproduction of elements of spiritual and religious culture (prayers, family and calendar rituals, songs) and the material world (national costume, elements of architecture, musical instruments, national cuisine), the use of the Mari language. It has been proven that the ritual sphere of the Mari is undergoing transformations, but at the same time it continues to remain an inseparable part of the life of the people. In the course of the work, it was also revealed that the local group of Mari in modern conditions for self-preservation needs to constantly generate ethnic markers based on traditional culture. The key role in this is assigned to the village community, educational institutions and public organizations.

ПЕРСПЕКТИВЫ РАЗВИТИЯ ГАСТРОНОМИЧЕСКОГО ТУРИЗМА В КАЗАХСТАНЕ

В статье рассматривается современное состояние гастрономического туризма, целью которого является путешествие и ознакомление с национальной кухней страны, фирменными блюдами, обучением, повышением уровня профессиональных знаний в области кулинарного мастерства. Рассматриваются теоретические аспекты гастрономического туризма, влияние гастрономических событий на формирование бренда туристского региона. Выявлены проблемы развития гастрономического туризма в Казахстане, прогнозы его дальнейшего развития. Собраны популярные гастрономические туры по самым выгодным ценам. Раскрывается роль гастрономического туризма в формировании бренда территории. Поднимаются вопросы перспективного развития кулинарного туризма в Акмолинской области. Расписаны методы исследования гастрономического туризма, как современного явления среди новых туристских продуктов. Расписаны результаты исследования, проводимые американским экономистом. The article examines the current state of gastronomic tourism, the purpose of which is to travel and get acquainted with the national cuisine of the country, specialties, training, improving the level of professional knowledge in the field of culinary skills. The theoretical aspects of gastronomic tourism, the influence of gastronomic events on the formation of the brand of the tourist region are considered. The problems of the development of gastronomic tourism in Kazakhstan, forecasts of its further development are revealed. Popular gastronomic tours are collected at the best prices. The role of gastronomic tourism in the formation of the brand of the territory is revealed. The issues of the prospective development of culinary tourism in the Akmola region are raised. Methods of research of gastronomic tourism as a modern phenomenon among new tourist products are described. The results of a study conducted by an American economist are described.

Восприятие общегражданских ценностей студентами Москвы и Кировской области

В конце 2020 г. в рамках исследования восприятия общегражданских ценностей и российской идентичности было проведено анкетирование студенческой молодежи Москвы и Кировской области. В качестве оснований для гордости за свою страну рассматривались представления молодых людей об объектах культурного и природного наследия России, значимых исторических событиях и текущих направлениях деятельности нашего государства. В перечень объектов культурного достояния, по мнению учащихся, входят: особенности языка и речи, эпос народов России, народные промыслы, предметы быта, блюда национальной кухни. В список важнейших памятников природы, как считают наши респонденты, следует включить: Байкал, Алтай, Камчатку и Карелию. Подавляющее большинство опрошенных в первую очередь гордится победой в Великой Отечественной войне и достижениями советской космонавтики. По результатам работы может быть сделан вывод о первостепенной значимости научных открытий, культурных и спортивных событий для возникновения патриотических чувств у современной студенческой молодежи. При сохранении единства мнений о наиболее принципиальных российских ценностях в массовом сознании молодежи одновременно присутствуют различия в выборе ответов в зависимости от территории проживания. Это может свидетельствовать об особенностях политических настроений, реакций на внешние угрозы, ориентаций на первоочередное участие в проектах регионального или государственного уровней, которые свойственны для молодых людей каждого конкретного региона. На разницу в суждениях студентов в определенной степени могут также влиять содержание учебных программ и качество образования столичных и провинциальных вузов. At the end of 2020, a students’ survey in Moscow and Kirov region was conducted to study the perception of civic values and Russian identity. Young people’s perceptions of Russia’s cultural and natural heritage, significant historical events, and current activities of the state were examined as foundations for pride in their country. According to the students, the cultural heritage of Russia includes language and speech, epics of the peoples of Russia, folk crafts, household items, and national cuisine. The most important natural monuments as seen by students included Baikal, Altai, Kamchatka, and Karelia. The vast majority of respondents are primarily proud of the victory in the Great Patriotic War and the achievements of Soviet cosmonautics. The results revealed that scientific discoveries, cultural and sports events are of paramount importance for the patriotic feelings among the modern student youth. While the opinions on the most fundamental Russian values in the mass consciousness of young people mostly coincide, there are certain differences in the choice of answers depending on the territory of residence. This may indicate that political sentiments, reactions to external threats, and orientations towards participation in regional or state projects of young people differ in each region. To a certain extent, the students’ judgments can also be influenced by the curricula and the quality of education in metropolitan and provincial universities.

Culinary lexicon in the dialects of Spanish language

This article discusses the peculiarities of linguistic consciousness of the representatives of ethnoses of Latin American countries through the modern dialects of Spanish language. Analysis is conducted on the lexicon of the national cuisine of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. The article includes the analysis of linguistic zones of the Spanish language. The goal lies in examination of the lexicon of national cuisine of Latin American countries and, and creation of culinary dictionary of Spanish-speaking countries. The author aims to determine the national-specific gastronomic realities of Latin American countries through the prism of ethno-cultural space, and establish correlation between the uniqueness of gastronomic realities with the mentality and fragments of the linguistic worldview of Latin American countries. The conclusion is formulated on the impact of loanwords upon the national culinary lexicon of Latin American countries. The author draws a chart with the lexemes of national cuisines of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. In accordance with the linguistic zones of Spanish language, the national culinary lexicon is divided into three groups of indigenisms; considering the influence of other languages on the formation of the vocabulary of the regional Spanish language, the national culinary lexicon is divided into the following loanwords (Africanisms, Arabisms, Gallicisms, Anglicisms, and Italianisms). Lexical units, which are widespread in the territory of two, three, or four national dialects of the Spanish language are referred to as regionalisms. Lexical units that are characteristic to one national dialect of the Spanish language are referred to as variantisms. The proper names are allocated into a separate group. The scientific novelty consists in examination of the poorly studied national culinary lexicon of such Latin American countries as Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay.

Revitalization of Moldovan alivanca: traditions and preparation experiences

Moldovan cuisine is a real treasure with tasty miracles, where the hearty soul of our people rules. These are the dishes generously and proudly served to all guests, who want to get familiarized with our country and culture. Moldovan cuisine is a part of the culture of the Republic of Moldova. Its diversity is due to the rich natural opportunities of our country. Grapes, fruit, vegetables, cattle breeding and aviculture – all such riches are successfully used in national cuisine. If speaking about traditional cuisine, we cannot but mention such dishes as Moldovan cozonac (sweet leavened bread), Moldovan pasca (Easter bread), sarmale (stuffed grape leaves or stuffed cabbage), zeama de gaina (sour chicken soup), alivanca (custard tart), Moldovan turta (cake), turta cu mac (poppyseed cake), and so on. The traditional dishes of the Republic of Moldova, which were forgotten in the mists of time, are the subject-matter of interest in this thesis paper, since they are less studied but still very valuable. The realized onsite study allowed us stating the existence of a large-scale range of recipes of alivanca, i.e. a peasant dessert, which is specific to Moldova, including: custard tart with sheep cheese (branza), custard tart with whey cheese (urda), custard tart with pork rinds (jumari), custard tart with dill and bunch onion, custard tart with nettle, custard tart with stevia, custard tart with garden orache, custard tart with chervil, custard tart with pumpkin, sweet custard tart.

INNOVATIONS IN THE PROCESS OF PREPARATION OF «KHOLODNOYARSKY» BORSCH

The paper presents an analysis of the current state of Ukrainian national cuisine and considers new technologies in the preparation of Ukrainian borsch. The main purpose of the study is to substantiate the development of technology for cooking Kholodnoyarsky borsch, as borscht occupies one of the main places in the diet of various segments of the population. Research and development of new technologies in the preparation of national dishes is relevant today. Increased competition in the restaurant business in Ukraine requires from the professionals to find new ways to meet the demand, develop innovative approaches to creating new food technologies and expand the range of national dishes. The study of the nature and technology of cooking allows the use of modern ingredients in creating new flavors of famous dishes.The following methods were used during the research: systematization of scientific literature and theoretical analysis to determine the status and theoretical justification of the prospects of national cuisine and expand the range of dishes, also methods of comparison, information and analytical methods, generalization method and others were used.In this article the main directions of development of new technologies in the preparation of Ukrainian borsch as a national dish of Ukraine were identified. The necessity of developing this technology as an innovation to ensure the effective operation of the restaurant business is identified and substantiated.It is concluded that the development of innovative technologies in the process of cooking of «Kholodnoyarsky» borsch is a promising direction to expand the range of national dishes. To increase the nutritional value of borsch, marigold flowers (Imereti saffron) were added to the recipe and three types of meat were combined, namely pork, veal and chicken. All products are pre-fried in a cauldron, followed by cooking until the dish is ready. Further research into the technology of cooking national dishes will accelerate the emergence of Ukrainian national cuisine to a new level.The results of the study can be useful for employees of the hotel and restaurant industry, scientists, teachers and students majoring in «Hotel and restaurant business» and «Food technology in the restaurant industry»

Metaphorical Perception of Kazan Through the Prism of the Tatar Gastronomic Culture

The relevance of the research topic is due to the interest in urban space and its cultural and symbolic meaning. The city, perceived as a text, helps in interpreting to understand its specifics and represent it at different levels, which increases, among other things, its tourist attractiveness. The purpose of the study is to analyze the metaphor of Kazan-a woman through the prism of the gastronomic culture of the Tatars. Materials and Methods of Research. The methodological basis of the research consists of the cosmosophical ideas of G. D. Gachev, as well as the books of K. F. Fuchs, K. Nasyri, F. Ibragimova, S. Lutfullina, in which there are characteristics of the gastronomic culture of the Tatars. In the original metaphor, analyzed from the point of view of G. D. Gachev’s cosmosophy, where Kazan represents the Cosmos, and a woman represents Psyche, a missing link is found – the Logos. It is this link that, while remaining an open structure, accommodates various spheres of manifestation of the national mind in the field of culture and art, which helps to identify the feminine qualities of the city when interpreting the metaphor. Results. A stable association associated with Kazan is its Tatar national cuisine. This is no coincidence. The very history of the city according to some extant legends and legends is associated with the cauldron, which is a mandatory attribute of the cuisine. Despite the primacy of the man in the family, the mistress of the kitchen is a woman. It is on her that a huge number of duties are assigned to prepare food and create a spiritual atmosphere during the meal. Gastronomic culture, acting as a Logo, allows us to identify such qualities of Kazan, interpreted as an image of a woman-hostess, as hospitality, cordiality, respect, sensitivity, creativity, rationalism, skillful and careful handling of products. Discussion and conclusion. Clarification of the meaning of the Kazan-woman metaphor requires further study. At the same time, other spheres of culture and various texts of art can act as Logos.

We Will Feed Our and a New World: Several Cases of Food Ways of Frontier Regions. Part 2

This article is the second part of the study of regional foodways. If the first part is devoted to the analysis of the foodscape of Astrakhan, the second part analyzes the food system of the Republic of Peru. The choice of this object of study is based on the frontier nature of the region, the diversity of economic and cultural types, and hybridity. All these factors allow us to compare the ways of formation of the foodways of these regions. The Peruvian alimentary landscape began to form in the 16th century, after the conquest of Peru by the Spanish conquistadors. As a result of mutual influences and struggles between elements of autochthonous and alien cultures, a new "hybrid" phenomenon takes shape. The turning point in the development of national cuisine was in the 1930s, when, as a result of gastropolitical strategies, the government managed to create a food system accessible to the workers of large cities. The opening of “people's restaurants” allowed workers to have calorie-dense food. It also contributed to the creation of a national food system. The search for national identity among the Peruvian elite led to the “discovery” of their national roots. The fact that Peruvian culture was based on natural and ethnic diversity made the country's alimentary system diverse and rich. This process coincided with global trends in the approach to food in the sense of a focus on “simple” and “healthy” peasant foods, as opposed to foods undergone of maximum processing. Ultimately, this was manifested in the creation of a “new Andean cuisine” that embraced Peru's centuries-old traditions and the country's natural diversity. In doing so, Peruvian restaurateurs used both familiar approaches to business and invented new ones that went beyond the culinary arts. As a result of the efforts of many culinary masters and restaurateurs, in competition with internationally renowned culinary brands, a new global culinary brand has been created, recognized around the world.

National kitchen as a component of the gastronomic culture of the ethnos: Essence and methods of research

The purpose of the article is to propose methods for researching national cuisine as a gastronomic ethnic coder. Methodology. In the proposed article, the national cuisine is considered through the prism of the analytical method, which makes it possible to use the authentic method of studying and identifying the multifaceted forms of its representation. The scientific novelty of the study is to consider the national cuisine as a gastronomic code of the ethnic group, that is, an ordered image of food consumption due to the habitat, cultural and historical development and religious component. The article also first proposed as a methodological basis for the study of national cuisine phenomenological, structural methods and the interpretation method, the cumulative use of which will contribute to building the original concept of studying a wide range of national cuisine issues. Conclusions. In the conclusions, it is noted that the expansion of modern gastronomic practices of people, an increase in public catering enterprises, the popularity of gastronomic tourism, the desire to join the exotic with tastes determine the expansion of research interest in the field of gastronomic culture and its component - national cuisine. Attention is drawn to problems that require learning, including the detection of the gastronomic code of the ethnos, the disclosure of the national cuisine, and also suggest the opportunity to interpret the history and culture of the people through the prism of food. The most appropriate methods of studying the gastronomic code are proposed: the phenomenological, structural and interpretation method, the use of which in the aggregate will contribute to the identification of an ordered image of the universe of the ethnos, disclosure through the practice of the unknown pages of the history of culture, interpretation of the connection of dishes with weight lifestyle and the characteristics of culture, with the help of recipes to identify features of nutrition, priority dishes and their ingredients, cooking technology.