E-mail: ogiik.nhk@mail.ru
Tel.: +7(910) 203–90–70,
15, Leskov str., Orel, 302020, Russian Federation
PhD (Philology), head of the department of Theory and History of Folk Art Culture, Orel State
Institute of Culture
This article is devoted to the characteristic of ceremonial food in traditional culture of the Russian population of Orel province in the 19th — the beginning of the 20th centuries. Structure of the traditional food complex of Orel province, such as it has developed by the 19th century, carried common features appropriate to the Central Russian zone in general. At the same time the geographical position, migratory processes and landscape climatic conditions promoted formation of some features peculiar to the South Russian regions. These features were shown in assortment of available food, in a compounding of dishes of the daily and ceremonial and festive menu. The ceremonial cuisine of Orel province is considered from the point of view of its grocery structure and a set of the obligatory products and dishes entering the menu of traditional festive feasts or related with certain ritual situations. Data on ritual actions with food and related folk beliefs, about rules of the organization and table etiquette of some ceremonial meals are provided in the article. The data collected from Orel region correlate with the all-Russian materials concerning semantics of food in the context of various ceremonies. At the same time a number of specific local forms, in which the general cultural meanings are embodied, is found.
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