Traditional preservation in the material culture of the Dagestanis (based on field ethnographic materials of the Dargin villages)

Based on the scientific literature and field ethnographic materials, the article deals with the traditional meat preservation by the representatives of the second largest ethnic group of Dagestan, i.e. the Dargins. This problem is considered in a comparative aspect for the first time that allows one to reveal the ethnic identity of the material culture of the Dargins. Such an approach provides an opportunity to identify either the local features which explain the existence of meat preservation (fat, sausages, etc.) in everyday life or the common features of food culture. The article focuses on natural geographic peculiarities that define the preference of the Dagestanis for breeding a certain type of animals. Particular attention is drawn to the seasonal nature of slaughtering which is usually occurred in autumn. The study shows the features of the butchering technologies, describes the traditional methods for drying meat, sausages, etc., taking temperature into account. Slaughter did not stand condemned in case of celebrations (weddings), competition, funeral repast, guest’s arrival, while the wanton slaughter was subjected to criticism. The paper provides in detail the process of preservation, in particular dried meat, sausage products, tail fat and interior fat. The material culture of the Dargins has a lot in common with the culture of other Dagestan peoples. It explains both the identical environmental situation and the historical and cultural interaction.