Journal of Siberian Federal University. Humanities & Social Sciences / Festive Consumption, Food Preferences and the Taste Ideology in the Alimentary Culture of the Eurasia Local Communities

Full text (.pdf)
Issue
Journal of Siberian Federal University. Humanities & Social Sciences. 2026 19 (1)
Authors
Novik, Aleksandr A.; Davydov, Vladimir N.
Contact information
Novik, Aleksandr A.: Peter the Great Museum of Anthropology and Ethnography St. Petersburg, Russian Federation; Davydov, Vladimir N. : Peter the Great Museum of Anthropology and Ethnography St. Petersburg, Russian Federation; Chukotka Branch of the Northern Federal University Anadyr, Russian Federation;
Keywords
Eurasia; feasts; festivals; nutrition practices; food autonomy; alimentary culture; changing materiality of food
Abstract

The article analyzes the ethnography of a festive event in the context of the dynamics of elements of the alimentary culture of local communities in Eurasia. A special emphasis on the characteristics of Eurasian festive cuisine is dictated, primarily, by the significance of this megacontinent for all of humanity. The taste dimension is a crucial integral component of material objects and actions. Festive dishes are a key component of any ethnic and national cuisine. Food constitutes a crucial component of the materiality of a festive event, especially marked by community members. In the context of festive events, various technologies play a crucial role. They include both the technologies of preparing dishes and the implementation of events. In this context, the very preparation and consumption of food within the framework of celebrations significant for a particular community serves as the most important technology for their implementation. When examining the dynamics of alimentary practices, it is important to pay attention to the taste dimension of feasts and festivals, created by the efforts of their participants. Festive dishes are the result of the creativity of representatives of local communities. They serve not only as an element of alimentary culture, but also as a means of creating a sense of belonging to the festive event, imbuing its experience with a palette of flavors

Pages
18–31
EDN
VOHVOB
Paper at repository of SibFU
https://elib.sfu-kras.ru/handle/2311/158098

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