„Балканските акценти“ на одеския „Привоз“: към въпроса за етническите компоненти в градската кухня
“The Balkan Accents” of the Odessa Central Market (“Privoz”): to the Problem of the Ethnic Components in the Urban Cuisine
Author(s): Alexandr PrigarinSubject(s): Anthropology, Customs / Folklore, National Economy, Agriculture, Human Geography, Regional Geography, Ethnohistory, Local History / Microhistory, Oral history, Social history, Recent History (1900 till today), Political behavior, Political economy, Politics and society, Cultural Anthropology / Ethnology, Culture and social structure , Social development, Social differentiation, Management and complex organizations, Family and social welfare, Nationalism Studies, Transformation Period (1990 - 2010), Present Times (2010 - today), Period(s) of Nation Building, The Ottoman Empire, History of Communism, Cold-War History, Post-Communist Transformation, Migration Studies, Inter-Ethnic Relations, Ethnic Minorities Studies, Globalization, Socio-Economic Research, Politics of History/Memory, Politics and Identity, Identity of Collectives
Published by: Институт за етнология и фолклористика с Етнографски музей при БАН
Keywords: Bulgarians in diaspora;food;ethnic cuisine;Ukraine;Gagauz;Greek;
Summary/Abstract: On the basis of written sources and field materials, the article examines the phenomenonof the “Odessa cuisine” as a regional complex of food. In the context of thehistorical dynamics, it shows the role of the Balkan traditions in the formation anddevelopment of the everyday culture of the inhabitants of Odessa. Special attentionis paid to the current state of the trade subculture and, respectively, to the systemof the food traditions in Odessa. In particular, the article shows that there are manyproducts introduced by natives from the Balkans (first of all, Greeks and Bulgarians):eggplants, tomatoes, cheese, corn, mutton, grapes, etc. The regional dishes perceivedas “Odessaian” but having roots in the ethno-cultures of the above-mentioned communities,are developed on this basis. The text shows also the “blue” (eggplants) invarious variations of preparation and the “pshonka” (corn). Beside the national, theprofessional mass cuisine is also analyzed (restaurant); in it the Balkan substratumhas found its place a long time ago along with the Jewish, Ukrainian and Moldavian.In the menu of these institutions, there are surely a number of dishes with Balkanorigins. On the other hand, it is worth characterizing the special national restaurantsof Odessa (Bulgarian, Gagauzian, Greek).
Journal: Българска етнология
- Issue Year: 2016
- Issue No: 4
- Page Range: 583-595
- Page Count: 13
- Language: Bulgarian
