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The Traditional Knowledge

The international seminar “The traditional knowledge conservation among the indigenous peoples of the North and
Arctic in the realm of food culture” in the city of Kautokeino (Norway, 30 January – 3 February 2017)

having a direct influence on their health and small in numbers Northern ethnoses to the Nenets, Chukotski, Eskimo, Yukagir one,
caribou herding productivity in general as Arctic future changes should include the and etc.) allow carrying out linguistic and
well as forming the unique food complex. unique potential of the endured way in food cultural studies, drawing out the degree
Multifactorial speedy changes condition production as well. The specific attention of the native lexis conservation as well as
a real threat to traditional reindeer to the traditional eating culture in the the level of the food names borrowing in
husbandry connected with this knowledge field of caribou herding and its theoretical the Northern ethnoses language. All these
and intergenerational continuity loss. We justification can facilitate the emergence things permit solving issues of preservation
believe that the knowledge about the food of new ways in reindeer breeders’ economy and development of the conventional
culture of caribou herders accumulated and development. At the same time traditional knowledge about the Arctic food system.
generalised during the project RIEVDAN – methods of slaughter, processing, and They also enduce its potential for the
EALLU implementation will be in demand storage of venison will be in demand as in contemporary evolution of the autochthonic
and embodied by the young representatives the past; they will be kept and spread, as Arctic ethnoses community, having crucial
of the North’s and Arctic ethnic the used knowledge is oriented towards meaning while studying the questions of
communities. It will help them adjust to the the future sustainability of the local Arctic ethno-genesis and ethnical history.
fast alterations in the Arctic providing the ethnoses. We also consider the project RIEVDAN
sustainability of the traditional cultures. The important stage in the project – EALLU implementation in students’
In this connection, the purpose of work implementation is the collection, scientific and research activity. It is based on
package 3 “Traditional knowledge in the documentation, and scientific analysis of the elaboration of the content and writing of
food culture – on the way to the stable the knowledge about the food culture of baccalaureate and master graduation theses
future: two areas of learning” is defined the caribou herding communities. The (GT) covering the problems of conservation
in the project RIEVDAN – EALLU. It topicality of the conducted researches is and development of the languages and
consists of maintaining S²mi reindeer defined by the academic direction of the ethnic cultures, including the questions of
husbandry development (and other types project RIEVDAN – EALLU and touches the traditional knowledge regarding food
as well) through the attention attraction to history, tradition, norms, regulations in culture of the North and Arctic peoples.
the research and systematisation of folk and the sphere of eating culture among the In particular, in the Northern Peoples’
academic knowledge about traditional food native small-numbered North and Arctic Institute of the Russian State Pedagogical
culture of caribou herders. The research peoples. The project participants regard University n.a. A.I. Hertsen, a research
project object is reindeer husbandry and food as an important factor in the national work on the basis of linguistic, ethnical
the subject is caribou herders’ knowledge self-consciousness and an element of the and cultural analysis is conducted actively
about eating culture traditions. They linked ethnical originality. They explore a role as part of preparing students’ graduation
to various ways of reindeer slaughter, a set of the conventional eating culture in the theses. For example, the 4-year bachelor
of, production, reprocessing, and storage of ethnic identity of autochthonic Northern Chuprina Anna, born in Taimyr, collects
food products from venison, the technology ethnoses and the general principles of the and systematises the academic and
of national dishes cooking, their recipes, traditional food system of the indigenous practical material of her GT on the theme
food preferences traditions, and etc. The caribou herding peoples. “The formation of children’s traditional
usage of caribou meat and other products of The project participants’ practical food culture as an element of ethnical and
reindeer husbandry has a great importance knowledge of the traditional culinary art pedagogical process among the Dolgan”.
for social and economic as well as cultural is essential and demanded. It relates to The 2-year master Sarotatto Nechey, born
and historical development of the world the ways of production, processing, and in the Yamal-Nenets Autonomous District,
caribou herding communities. storage of food products; the impact of a works on the thesis entitled: “Caribou
The reindeer husbandry diet of the reindeer slaughter method on the taste and herding lexis of the Nenets and Sami
indigenous Arctic ethnoses is in the use quality of venison; the sort of meat and fish languages as a sphere of folk traditions
of venison and diverse ways of its cooking produce; the peculiarities of dishes cooking conservation”. The same kind of work is also
(smoking, sun-drying, drying, boiling, and the dependence of food assortment on carried out while preparing term papers.
frying, and a raw way). We think that the seasonal conditions. The knowledge and For instance, bachelor Novyukhova Irina,
adaptation mechanisms of the indigenous mastering of the native language (the Sami, born in the Khanti and Mansi Autonomous

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