Journal of Siberian Federal University. Humanities & Social Sciences / The Culinary Traditions of the Dolgans in the Krasnoyarsk Region

Full text (.pdf)
Issue
Journal of Siberian Federal University. Humanities & Social Sciences. 2026 19 (2)
Authors
Shpak, Anna A.; Koptseva, Maria S.
Contact information
Shpak, Anna A.: Siberian Federal University (Krasnoyarsk, Russian Federation); ; ORCID: 0000-0002-2948-8762; Koptseva, Maria S. : Siberian Federal University (Krasnoyarsk, Russian Federation); ; ORCID: 0009-0004-9363-5749
Keywords
Dolgans; food culture; traditional food; reindeer husbandry; traditional economic activity; Taimyr; ethnic identity
Abstract

The article presents a comparative analysis of traditional and modern food cultures of the Dolgans of the Krasnoyarsk region. The study is based on historical and ethnographic data and aims to explore the characteristics of the Dolgan food system, which has developed in tundra environments and is based on reindeer herding, hunting, and fishing. The article compares the food culture of the Dolgans with that of the Yakuts, where dairy products from horse breeding are prevalent. It outlines the key methods of food preparation and preservation, as well as social and ritual aspects of food consumption. The findings indicate that the fundamental components of the Dolgan food tradition continue to be significant and serve as an essential marker of ethnic identity in contemporary times

Pages
343–352
EDN
PINPTY
Paper at repository of SibFU
https://elib.sfu-kras.ru/handle/2311/158156

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