ON THE ISSUE OF PRESERVING THE NATIONAL CUISINE OF INDIGENOUS MINORITIES OF NORTH ALTAI

Atkunova Darya Arkadyevna

The national cuisine of indigenous minorities of northern Altai serves as the most stable marker of their ethnic identity. The article presents ethnographic data on the national cuisine of indigenous minorities of northern Altai (Tubalars, Chelkans, Kumandinians) in modern times. Analysis of field materials showed that national cuisine remains an important element of the ethnic consciousness of the indigenous minorities of northern Altai, as traditional dishes are preserved both in everyday life and in the festive and ritual sphere. The connection of the nutrition system with the natural resources of the region and the economic activities of Tubalars, Chelkans, Kumandins has been monitored. The adaptation, transformation of national cuisine in the modern diet are analyzed, dishes that symbolize cultural identity, etc. are marked. A project to popularize the national cuisine of indigenous minorities of northern Altai is proposed, which can become an effective means of economic development of the territory by attracting state measures.

Keywords:indigenous minorities, Kumandinians, Tubalars, Chelkans, traditional crafts, national cuisine, traditions of nutrition of peoples, national revival.