THE FOOD MODEL OF KOMI (ZYRIAN) AND ITS LOCAL TRADITIONS
The article presents characteristics of the grain and meat and dairy model of food of Komi (Zyrians) with inclusion of trade products and wild plants on the basis of analysis of the composition of food raw materials and dishes. The model of food was common for all groups of Komi (Zyrians), and its local traditions reflected a method of adaptation to the environment of dwelling. In the carbohydrate food component there are practically no district differences, and variability of practice of giving bread to the first course reflected the different level of its self-sufficiency. District distinctions in the proteinaceous component of food are connected mainly with inclusion in the food of a local specific variety of trade products that can be considered as a method of adaptation to the environment of dwelling. Technological methods of handling of food raw materials and its preservation (mechanical, thermal and fermentative methods) are almost identical to all categories of food products. The technology of cooking (cooking, baking and suppression) predetermined by the availability of the Russian oven had also no district differences. Food stereotypes are rather steady, even changes of residence, but with preservation of the traditional economic complex, brought about only minimal changes in the food, which were connected with expansion of specific structure of trade products and methods of its handling. Distinctions of confessional nature didn't affect the food model.