Mislabeling Tradition: Ethnographic Knowledge Production in the Qazaq SSR and Cultural Representation
DOI:
https://doi.org/10.69567/3007-0236.2024.2.104.133Keywords:
the Qazaq SSR ethnography scholarship, ethnographic knowledge production, cultural representation, Qazaq food culture, food and national identity, national dish, beshbarmakAbstract
This paper examines the production of ethnographic knowledge on Qazaq food culture by the Ethnography Department of the Qazaq SSR Academy of Sciences during its operational years. It adopts a comprehensive approach by juxtaposing fieldnotes and other materials gathered during more than ten expeditionary fieldworks across various regions of Qazaqstan with over twenty Soviet-period scholarly publications that resulted from these ethnographic expeditions. By combining content analysis and discourse analysis, this study aims to unravel the processes and methodologies that shaped the production of ethnographic knowledge about Qazaq food culture, focusing specifically on a traditional dish. This study asserts that the representation of a significant dish in Qazaq tradition, known as “et” among the Qazaq-speaking population, varied across publications of the Ethnography Department written in Russian during the initial period of its existence. These inconsistencies resulted from an interplay of factors, including the authors’ proficiency in the Qazaq language, their ethnic or cultural backgrounds, and the influence of the institutions where they were trained. Furthermore, this paper examines the reasons for the widespread link between “beshbarmak” and Qazaq culture during the Soviet period. It argues that “beshbarmak” frequently appeared in propaganda works as a Qazaq national dish, purportedly favored by Soviet citizens of various ethnic backgrounds. This alignment with the broader ideology of socialist internationalization significantly contributed to the dissemination of “beshbarmak” in both official and popular discourse as a symbol of Qazaq national cuisine.
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