Food and culture of the Komi (Zyryans) in the 20th - early 21st centuries
Illustrations and maps
illustrations
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The book presents the food culture of the Komi (Zyryans) in the 20th – early 21st centuries, adapted to life in the North. The composition and structure of food raw materials are predetermined by the areas of economic activity, and the ethnocultural peculiarity of nutrition was manifested in the use of bioresources of different zones (taiga, forest-tundra and tundra). Good nutrition, rational regimen, moderation in food were the standard of eating behavior. In the context of culture, food acted as a sign-symbol of an integrating nature. The book is intended for ethnologists, folklorists and all those interested in the traditional culture of the Komi (Zyryans).
