Nutrition Culture of Indigenous Peoples in the Context of Socio-Cultural Space of Post-Soviet Russia

Abstract

The article analyzes the process of formation of new food traditions among the indigenous peoples of Russia in the period of 1992–2000. The diversity and variety of methodological concepts, an interdisciplinary approach in historical science at the beginning of the XXI century allowed the humanitarian intelligentsia to study the interethnic problems of Soviet and Russian society. The socio-cultural approach that has been established in the last two decades makes it possible to qualitatively compare various historical events in dynamics. In the history of any state, we can trace ethnic processes that, as facts, causally or illogically, can influence the history of the development or extinction of individual nations, peoples and nationalities. The author recreates the historical processes of the influence of market relations on food as one of the most important processes in the life support of any person. We conclude that with the decline of the Soviet Union, a complex process of reorganization of economic and logistics chains serving the northern territories of Russia began. We also conclude that the lack of the necessary legislative framework, the lack of social adaptation skills, the decrease in the use of the northern sea route and the change in ownership forms in agricultural management had a negative impact on the development of food practices. The results of the study showed that in the conditions of a transforming social structure, there was a significant difference in values and in traditional nutrition. The national cuisine of the indigenous peoples is characterized by the use of specific food products and cooking recipes, which are a unique spiritual heritage. The analysis of the materials shows that the traditional cooking of the indigenous small-numbered peoples of the North was formed as knowledge about the methods of their preparation developed, which ranged from oral creativity to scientific research. Western European cuisine was not available to thepeoples of the North, and therefore the search for the most optimal ways of cooking began. In general, it can be concluded that the need to search for culinary recipes was expressed among indigenous peoples in a return to traditionalism in the national cuisine.