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Open access

Marie-Luce Gélard

Abstract

This text touches on the consumption of dry or dried products from the point of view of valorization and dessication as a norm of the “good”. Dried foods are also those which can circulate in the intra- and extranational migratory contexts thus allowing the commonality of sharing in absence. They also allow us to establish a clear distinction between human foods and demonic foods. And at last, they are the only ones to possess healing powers in the universe of therapeutic rituals linked to alimentation.

Résumé

Ce texte propose d'aborder la consommation des produits secs et/ou séchés dans une perspective de valorisation de la dessiccation comme norme du « bon ». Les nourritures séchées sont aussi celles qui peuvent circuler dans le contexte migratoire intra et extranational permettant le partage au travers de la commensalité des absents. Elles permettent d'établir une nette distinction entre nourritures humaines et nourritures démoniaques. Enfin, elles seules possèdent des pouvoirs de guérison dans l'univers des rituels thérapeutiques liés à l'alimentation.

Open access

Arsen’ev’s Lament

A Century of Change to Wildlife and Wild Places in Primorye, Russia

Jonathan C. Slaght

In 1900, Vladimir Arsen’ev arrived in a remote corner of the Russian Empire on the cusp of significant change. Forests in the Ussuri Kray (now Primorskiy Kray, or Primorye) were wild, wildlife was abundant, and the human population was low. Twenty-one years later, after witnessing a sustained influx of settlers and a reduction of wildlife, in his introduction to Across the Ussuri Kray [Po Ussuriiskomy kraiu], a travelogue about his experiences in the region, Arsen’ev mourned the passing of this unique time and place. This article outlines Arsen’ev’s contributions to our understanding of Primorye’s wildlife in the early twentieth century, describes what led to the reductions in wildlife he witnessed and offers a summary of how wildlife and wilderness look in the region today.

Open access

J. Eugene Clay and Anna Bara

Aileen E. Friesen, Colonizing Russia’s Promised Land: Orthodoxy and Community on the Siberian Steppe (Toronto: University of Toronto Press, 2020), xiii + 224 pp., index, illustrations (black and white), map. $48.75 (cloth). ISBN: 978-1-4426-3719-1.

Alex Oehler and Anna Varfolomeeva, eds., Multispecies Households in the Saian Mountains: Ecology at the Russia-Mongolia Border (Lanham: Lexington Books; 1 edition, 2019), 296 pages. Hardcover, $95.00. ISBN: 9781793602534.

Open access

Cacher, festive et végétarienne

La nouvelle cuisine des fêtes juives

Sophie Nizard

Abstract

While meat food is valued socially and symbolically as a part of traditional Jewish culinary culture, vegetarianism and veganism among Jews increased quite spectaculary over the past decade, especially in the USA and in Israel. According to rabbis and to interviewees themselves this new way of eating rooted in the Hebrew Bible and in the rabbinic literature. Indeed causing any cruelty or suffering to animals is prohibited according to these sacred sources; this is an absolute principle. Such changes are having effects on the increment of the products that are certified “green” and on the increase of vegan friendly restaurants in Israel. The narrative of Jewish women about their food and culinary practices shows those ongoing changes which are often not the result of ideological radical choices.

Résumé

Alors que la viande et les produits carnés sont fortement valorisés par la culture culinaire juive traditionnelle, on assiste depuis une dizaine d'années à un développement spectaculaire des pratiques végétariennes ou véganes en milieu juif, en particulier aux Etats-Unis et en Israël. Cette nouvelle manière de manger est justifiée par les mangeurs eux-mêmes et par nombre de rabbins comme prenant sa source dans la Bible hébraïque et dans la littérature rabbinique. En effet, l'interdit de causer de la souffrance aux animaux apparaît comme un principe fort des textes de la tradition juive. Ces changements sont repérables du fait de l'augmentation de l'offre en Israël (apparition de produits green et certifiés « sans matière animale » dans les supermarchés, multiplication de restaurants vegan friendly). Les discours de femmes juives sur leurs pratiques alimentaires et culinaires, recueillis au début de l'année 2020, viennent illustrer ces changements qui s'avèrent progressifs et sont rarement le résultat de choix idéologiques radicaux.

Open access

De Berlin à la conquête du monde

L'irrésistible expansion du döner kebab

Stéphane de Tapia

Abstract

Döner-kebab became the emblem of Turkish gastronomy. It is nowadays present in all the world. In fact, this culinary preparation is somewhat new in Turkey, and in its worldwide form of sandwich, it appears in Germany with the immigration of Turkish workers, and being offered by the Turks, the Greeks and the Lebanese cooks. However, it is not known by the other Turkic countries, except if imported by Turkish migrants. Turkish Gastronoms and Gourmets are often sad to see that this speciality became the symbol of Turkish cuisine in foreign countries.

Résumé

Le döner-kebab est devenu la spécialité emblématique de la cuisine turque, aujourd'hui consommé dans le monde entier. En réalité, c'est une préparation apparue relativement récemment en Turquie et sous sa forme internationale avec l'immigration turque en Allemagne. Il est revendiqué par les Turcs, les Grecs ou les Libanais, mais reste étranger aux autres pays turcophones, sauf importation récente apportée par les immigrés turcs. Gastronomes et gourmets turcs sont souvent attristés de voir que cette préparation est devenue le symbole de la cuisine turque à l'étranger.

Open access

“Deception begins with trade . . .”

Vladimir Arsen’ev’s Economic Expertise and Challenges of Rationalizing Imperial Diversity in the Taiga

Aleksandr Turbin

The article explores Vladimir Arsen’ev’s rationalization of the economic activities that he observed during expeditions in the Russian Far East, predominantly in the Ussuri region. It analyzes his categorization of the local population, which was derived from nonmatching taxonomies and included concepts such as nationality, religion, race, and subjecthood. Disentangling this categorization helps to outline the main contexts that influenced Arsen’ev, such as postwar political and military concerns, challenges of settler colonialism, and nationalizing empire. The article shows how Arsen’ev’s intertwined life experiences as a military officer and geographer, colonization official, ethnographer, and resource-conscious naturalist outlined the limits of his imagination and provided the ground for his intellectual innovations.

Open access

Ryan Tucker Jones

Vladimir Klavdeevich Arsen’ev is one of the best-known figures of the Russian Far East, and yet the scholarly literature — particularly in English — on his historical significance is surprisingly thin. Literary scholars, drawn by Arsen’ev’s famous novel Dersu Uzala, and cinema scholars, intrigued by Akira Kurosawa’s masterful film adaptation of that work, have most critically engaged with the Russian polymath’s work (Arsen’ev was, after all, a military officer, an explorer, an author, an ethnographer, a bureaucrat, and more). Much more rarely have scholars assessed Arsen’ev’s important role as an actor in and commentator on Russian colonization in the Far East. This special collection of articles in Sibirica makes a start at that assessment, identifying several areas where a study of Arsen’ev’s life and writings can illuminate important aspects of the region’s early twentieth-century history.

Open access

Editorial

Food and Cooking in the Middle East and North Africa

Éléonore Armanet and Christian Bromberger

Abstract

The article introduces the issue, in which the following topics are addressed: history of the anthropology of food; food choices and prohibitions; food, cooking and identity; cooking and rituals; cooking, sexual roles and social relations; and cooking, migrations and globalisation.

Résumé

L'article présente le numéro où sont abordés les thèmes suivants : histoire de l'anthropologie de l'alimentation ; choix et interdits alimentaires ; alimentation, cuisine et identité ; cuisine et rituels ; cuisine, rôles sexuels et relations sociales ; cuisine, migrations et globalisation.

Free access

Zenyram Koff Maganda

I have been immersed in sustainable development and regional integration since I was a baby through the activities of the RISC Consortium. I have met people coming from different parts of the world to discuss their regions and how they affect communities. I have had the opportunity to travel and see how life is in different world regions, how people are the same, and how they are different. One day, my parents asked me to explain to them what “sustainable regional integration” means. This is my answer.

Open access

Christian Bromberger

Abstract

In Iran, the northern province of Gilân displays a strong specificity, including the registers of food and cooking. The regional culinary style is characterised by five traits: the base is rice, with a predilection for green, acid, eggs and fish. Cooking methods are also original in the Iranian world: Gilân's culinary culture is not about ovens or dry cooking or roasting, but about browning, simmering and steaming.

Résumé

En Iran, la province septentrionale du Gilân présente une forte spécificité, en particulier dans les domaines de l'alimentation et de la cuisine. Le style culinaire régional se caractérise par cinq traits : la base est le riz avec une prédilection, en accompagnement, pour le vert et l'acide, pour les œufs et pour le poisson. Les techniques de cuisson présentent aussi une certaine originalité dans le monde iranien : au grillé et à la cuisson sèche, on préfère le mijoté, le revenu.