« 2023. # 1 (169)

The Ethnology Notebooks. 2023. № 1 (169), 44—57

UDK [[392.8/.86:641.564/.568]:316.47](477.86-11)

DOI https://doi.org/10.15407/nz2023.01.044


TARAS Yaroslav

  • ORCID ID: https://orcid.org/0000 – 0001-7241-9466
  • Doctor of Historical Sciences, Professor,
  • Institute of Ethnology of the National Academy of Sciences of Ukraine,
  • Head of the Modern Ethnology Department,
  • 15, Svobody Avenue, 79000, Lviv, Ukraine,
  • Contacts: e-mail: etnomod@ukr.net

Abstract. The article examines the national food of Pokuttia, the factors on which it was based and which determined the appearance of this or that dish, its consumption throughout the year, and the impact on the family life and character of Pokuttia. It was found that it depended on the economic direction, it was influenced by the economic policy of the state and the region, the Church, urbanization, the small nobility, and the lack of agricultural products. Meals on weekdays, Sundays, holidays, fasts and butchers are covered.

It was found out how cereals, buckwheat, millet, cereals, vegetables, and meat were used in food. The storage of products, the range of dishes and their preparation is presented in article.

In order to establish how nutrition was formed in Pokuttia, crop rotations at the beginning of the 20th century were analyzed.

The agricultural crops that were grown in Pokuttia developed local traditions of a vegetarian nature and etiquette during the preparation and consumption of food. It was established that the shortage of products led to strict regulation of their use during the year.

It was also found that nutrition affected the character of Pokuttia people, family relations, created role, gender and age differentiation in the family.

Food in Pokutta is one of the markers that makes it possible to relate oneself according to its unique characteristics to a certain territory, which differs from neighboring historical and ethnographic communities and territories, makes it possible to identify oneself with this territory.

Keywords: Pokuttia, Snyatynshchyna, Kolomyshchyna, nutrition, food, folk cooking, folk food, vegetarian food, bread, milk, meat, porridge.

Received 29.01.2023


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