“Cold Resources” in Food System of Yakuts: Traditions and Present Day

Abstract

The article presents a pioneer in the domestic historiography attempt of scientific understanding of the historical evolution of the practices of using the advantages that gives Yakut long period of stable low temperatures in the food system of the Yakuts during the XIX - beginning of the XXI centuries. While preparing this work, the author relied on a new direction of scientific research developed under the guidance of academician V. P. Melnikov - cryosophy, in which the cold climate is perceived as a source of additional benefits and opportunities to humanity. In this regard, the article shows the role of climatic conditions of winter time in the preparation of food and its storage. It is established that, despite the certain sequestration of practices of the use of such “cold resources” happened due to the complex of objective and subjective factors, they continue to occupy a serious place in the life of the Yakuts. In addition, the positive significance of the interethnic dialogue of the population of Yakutia was noted in terms of the exchange of experience relating to the application of the studied in the work “winter preferences” and its development.

Keywords

• arctic
• yakutia
• aboriginal ethnic groups
• yakuts
• food system
• yakut cuisine
• cold climate