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List of publications on a keyword: «national cuisine»

  • Tatar Gastronomic Culture Through the Prism of Proverbs and Sayings

    Research Article
    Ethnic Culture Volume 3 No 2
    Author:
    Elena L. Iakovleva
    Work direction:
    Folklore Studies
    Abstract:
    A significant layer in the culture of an ethnic group is folklore, which includes a variety of folk art. It expresses the knowledge and experience of the people. Proverbs and sayings, where the centuries-old wisdom of the ethnic group is conveyed in a concise form, concerning different spheres of life, are of interest for learning. Thanks to proverbs and sayings, it is possible to reconstruct the national picture of the world and its components, but often this aspect remains out of the field of attention of scientists. In this regard, the aim of the study was the proverbs and sayings of the Tatar people concerning food. The hypothesis is put forward that the proverbs and sayings of the Tatar people are able to identify the characteristic features of the gastronomic culture of the Tatars, which includes culinary culture, the culture of eating and gastronomic reflection. The key research methods are analytical and hermeneutical. On their basis, the Tatar proverbs and sayings collected in the 6th volume of the publication «Tatar Folk Art» of the Academy of Sciences of the Republic of Tatarstan edited by H.Sh. Makhmutov are studied. As a result of the analysis, the respectful attitude of the ethnic group to food, the production and preparation of which is associated with hard work, was highlighted. The Tatars reflected their love for certain products and dishes, formulated tips for housewives on farming, paid attention to moderation in food and etiquette in proverbs and sayings. The study confirmed the hypothesis. It is concluded that the acquired knowledge allows us to reconstruct the national picture of the Tatars of the Middle Volga region and the Urals from a new perspective through the prism of proverbs and sayings, to interpret their national culture and many of its components, including everyday life and everyday life.
    Keywords:
    folklore, tradition, national cuisine, gastronomic culture, proverbs, sayings, Tatar culture, food
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  • Methodological Bases of Studying National Cuisine as a Phenomenon of Gastronomic Culture

    Research Article
    Ethnic Culture No 2 (3)
    Author:
    Elena L. Iakovleva
    Work direction:
    Methodological Questions for Studying Ethnic Processes
    Abstract:
    The author outlines that in “current modernity” (Z. Bauman), among the urgent problems of research, one can name tradition, which is the foundation of culture. Many of its components are among those that are difficult to comprehend, and national cuisine is among them. Methods of research. In the presented article, national cuisine is examined through the prism of an analytical method that allows you to identify authentic ways of studying and showing its versatility. In the course of the research, a theoretical analysis of the methodological basis for the study of national cuisine as a phenomenon of gastronomic culture was carried out. It is noted that being a unique phenomenon of the traditional ethnic culture, national cuisine has its own gastronomic code and contains information about the specifics of the people’s life, encrypted through processes related to food and its preparation. The author pays special attention to the fact that the most effective methods of researching national cuisine are structural, phenomenological and hermeneutic. They help to identify designs and highlight the structural components of national cuisine (culinary culture, culture of eating and gastronomic reflection), study and analyze them with the help of feelings and experience as a direct connection to each of them, comprehend the process of cooking based on the culinary recipe and the process of tasting, reveal the symbolic meanings of the elements of national cuisine and establish their origins. Results of research. The simultaneous use of phenomenological, structural and hermeneutic methods contributes to the comprehension of the gastronomic code of the people and the peculiarities of their cuisine. The knowledge gained allows us to interpret not only the secrets of national cuisine, but also the history and culture of the ethnos from new perspectives.
    Keywords:
    tradition, national cuisine, gastronomic culture, gastronomic code, phenomenological approach, structural approach, hermeneutic approach, culinary culture, food culture, gastronomic reflection
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