LOCAL TRADITION OF FOOD VYMSKIKH KOMI
The ethnographic description of national food the Komi’s vymskikh reflecting features of subethnic and religious character is presented in article. Ecological habit and economic activity predetermined grain and meat and dairy type of food with preservation of a share of trade production. In a grocery set three layers determined by time of inclusion in a food allowance are emitted. The main layer is presented by grain and vegetable crops, meat and a game, dairy and fish products. The basis of food was made by groat soups and porridges that were reflected in the collective name of food “soup porridge”. Bakery products differed in wealth and a variety. The everyday menu, except grain crops, included meat and dairy, fish dishes and a game, with small inclusions of vegetables and wild plants that testifies to the balanced food. Though meat and dairy and fish dishes not often appeared on a table that was connected with practice of observance of Christian posts which number reached over 200 days in a year. However the collective name of food meaning full life was defined how “with fish meat to live”. Substratny layer reflects earlier existing system of economy and is presented by wild plants which provided a vitamin component of a food allowance and brought a variety the menu. Last in time layer is connected with trade development, purchased products compensated for the deficiency of grocery raw materials. For the vymskikh of the Komi the thrice hot meals that were provided with existence by the Russian wind furnace were characteristic. The food was cooked in the Russian furnace early in the morning and remained there till the evening that allowed giving food hot at each reception. The balanced menu, is hotter than food and observance of the mode of meal acted as pledge of preservation of health.
Keywords: Komi (Zyrians), vymsky Komi, grocery raw materials, traditional dishes
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Issue: 4, 2015
Series of issue: Issue 4
Rubric: ANTHROPOLOGY
Pages: 62 — 68
Downloads: 999