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DOI: 10.46698/VNC.2024.91.52.001
MODERN FOOD CULTURE OF LEZGINS: TRADITIONS AND INNOVATIONS
Razakhanov, Said S.
Izvestia SOIGSI. 2024. IIS 52 (91). P.30-61.
Abstract:
Based on field ethnographic material using general scientific (historical-comparative,
historical-typological, historical-systemic, retrospective) and special (survey, interview,
participant observation) historical and ethnological research methods, the article is devoted
to the description of the modern food culture of Lezgins living in rural areas Dagestan. At
the same time, the natural and economic-cultural zoning (plain with lower foothills, mountains
and highlands) of Lezghin settlement and the influence of this factor (ethnoecology)
on food culture were taken into account. Everyday (meals), casual (hospitality), calendar
(New Year, spring holidays), ritual (religious holidays), ritual (life cycle) Lezgin food was
studied with a description of the types of boiled and baked flour products, dairy and meat
products and their preparation for the winter. The names of the most archaic types of food,
mills and baking devices among the Lezgins and the peoples of the Lezgin ethno-linguistic
community coincide, which indicates that they arose before the collapse of this community
in antiquity and in subsequent eras. In recent times, under the influence of urbanization
and globalization, changes have occurred in the Lezgin food culture: new types of food,
methods of preparing it and delivering it to the consumer have appeared. At the same time,
the basic structure of nutrition, a set of dishes of everyday and ritual food, and the range
of products prepared for the winter remained traditional. Despite the influence of sociocultural
processes of recent decades on the material culture, it demonstrates its conservatism
in the Lezgin system of mental values, which gives hope for the preservation of their ethnic,
cultural and culinary identity in the era of globalization.
Keywords: Food culture, Lezgins, modern times, culinary identity.
Download the full text  For citation:: Razakhanov, S.S. Modern food culture of Lezgins: traditions and innovations //
Izvestiya SOIGSI. 2024. Iss. 52 (91). Pp.30-61. (in Russian). DOI 10.46698/VNC.2024.91.52.001
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