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SOURCE:   Manuscript. Tambov: Gramota, 2019. № 12. P. 115-119.
SCIENTIFIC AREA: Historical Sciences and Archeology
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https://doi.org/10.30853/manuscript.2019.12.21

YAKUT NATIONAL CUISINE: TRADITIONS AND MODERNITY

Illarionov Vasilii Vasil'evich, Illarionova Tuyara Vasil'evna
M.K. Ammosov North-Eastern Federal University


Submitted: 01.11.2019.
Abstract. The article examines the structure and peculiarities of the Yakut national cuisine strongly influenced by such factors as historical and ecological conditions, geographical environment and economic activity. For centuries, the Yakuts have preserved their nutritional traditions. Similar to other Turkic-Mongolian peoples, the Yakuts classify food into dairy products and meat products. According to the cultural tradition, the Yakuts start eating meat products in winter, after cattle slaughtering. In summer, after nationnal holiday Ysyakh and in the haymaking period, the Yakuts eat dairy products and fish. Vegetables and flour appeared in their ration with the arrival of the first Russian settlers.
Key words and phrases: Якутия, традиции питания, культурное наследие, тюркская культура, белая (молочная) пища, черная (мясная) пища, Yakutia, nutritional traditions, cultural heritage, Turkic culture, dairy food (white food), meat products (black food).
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