Explored at the "Russian Creative Week - Север": Secretive literature and past culinary customs uncovered, highlighting kitchen mysteries and lost traditions.
The Russian Creative Week - North forum in Syktyvkar recently hosted an intriguing panel discussion titled 'Komi Cuisine: From Wild Product to Northern Gastropromotion.' The event marked the beginning of an exploratory expedition into the region, which commenced in 2024.
Led by Elena Kataeva, Vice-President of the Chamber of Commerce and Industry of Komi, the expedition aimed to study and promote the local cuisine, which, according to Kataeva, is poorly represented. The expedition involved chefs, student chefs, teachers, owners of guest houses, and ethnographers, all eager to delve into the rich culinary heritage of Komi.
During the expedition, participants tasted various traditional dishes that left no one indifferent. One such dish was the traditional fish in milk, while another was the traditional dried mushroom salad. Sёchen, a type of potato flatbread, was also savoured by the group.
In five settlements of Priluzye, 19 hostesses shared their recipes, cooking techniques, and contacts with the participants. This exchange of knowledge was instrumental in enriching the expedition's understanding of Komi cuisine.
Kataeva highlighted the need for the production of certified products to develop Komi cuisine further. She suggested that a business that certifies wild plants and game could be a significant step towards achieving this goal. She also mentioned the need for frozen and certified pistachios for omelet making.
In addition, Kataeva proposed that a 'Babai' tradition could become a festival on March 8th, potentially boosting the visibility and promotion of Komi cuisine. This tradition, rooted in local folklore, could provide a unique cultural experience for visitors.
A chef from Syktyvkar served blinis with three traditional flavours at the forum, showcasing the potential for innovative gastronomic creations inspired by Komi's culinary traditions.
The expedition recorded 64 technological cards during its journey, documenting the unique cooking methods and recipes discovered. The group also found a 'cow's eye' mushroom salad to be a favourite among the participants, with Kataeva expressing her appreciation for it.
The next stop for the gastro-expedition is the Ust-Kulomsky District, where they will continue their exploration in October. As the expedition continues, so does the journey to uncover and celebrate Komi's rich culinary heritage.
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