Dagestan traditional dishes and food as a marker of folk culture and a brand of the region

This study aims to identify the most significant and widespread products and dishes of Dagestan cuisine in modern food culture, and to determine the features of their use as markers of folk culture and gastronomic symbols (ethnobrands) of the region. The sources of the study were results of research by Russian historians, ethnographers, including recorded materials on the methods of harvesting products and cooking traditional food from different peoples, as well as products and traditional cuisine dishes themselves. The main research methods were participant observation, comparative and system-functional methods, as well as various methods of analyzing the material accumulated and recorded by ethnographers. In the course of the study, the authors characterized the features of the traditional food system of Dagestan ethnic groups in general and individual peoples, in particular. The authors emphasize that the cultural diversity and rich cultural heritage of Dagestan are a good basis for the development of integrated, interdisciplinary approaches to branding ethnic components of folk culture and forming a brand of the territory as a whole. The authors revealed that the national component in the food culture of the Dagestanis is predominant, and, in terms of popularity, such traditional foods as urbech, dried meat and sausages, as well as flour dishes - khinkal, chudu and halva - are widespread. Modern trends in food culture are characterized by the facts that (1) these dishes have become part of the public catering and trade; (2) traditional products are combined with dishes and drinks of the modern food industry, which is evidence of intercultural communication; (3) the development of tourism contributes to the popularization of local gastronomic traditions, the recognition of national dishes (food is perceived by guests as part of the original culture of the region); (4) various festivals and competitions promote acquaintance with gastronomic brands. The authors come to the conclusion that today we can talk about the actually established Dagestan gastronomic brands, which are ethnic symbols of traditional culture. Traditional dishes of the peoples of Dagestan can be used in the development of the concept of regional branding and contribute to creating a bright and positive image of Dagestan, recognizing the region and expanding the scope of tourism, popularizing Dagestan culture in general, as well as strengthening ethno-cultural self-awareness and preserving ethnic identity.