SAMOYI-TURKIC PARALLELS IN THE NATIONAL CUISINE OF NORTHERN ALTAIANS

Abstract

The article analyzes national cuisine as an element of material culture of the northern Altai and southern Selkup. Meat and fish dishes, vegetable food, dairy products, beverages, as well as ways of their preparation were proposed as indicators for comparison. With the help of the indicators, a comparative analysis was carried out, the purpose of which was to identify the self-made substrate in the culture of the Northern Altaians. The identification of the common and particular features of traditional culture is necessary to address the problem of the origin of these peoples. The analysis showed that there were similarities in some elements of the national cuisine that could not be explained by the general economic and cultural type or natural conditions, suggesting that there was a common ethnic substrate, He was the leader of these peoples.