TRADITIONAL CULINARY CULTURE OF ETHNIC MINORITIES IN SLOVAKIA
Food and ways of eating belong to the most significant identification codes of human communities. The culinary culture ranks among the structures of the so-called long durance and the eating models belong to the most stabile values of human communities. They are an integral part of the cultural equipment of every person; in their rudimentary form, they survive for long time and often under changed conditions. The ethnological researches substantiate the population of different ethnic minorities in Slovakia was able to safeguard their cultural identity until today. In addition to the main ethnic features, such as language and ethnic awareness, their traditional culture is one of the most distinctive identification symbols. This relates also to the range of traditional eating habits by which they demonstrate their distinctiveness and dissimilarity to the Slovak majority and other ethnic groups. The contribution presents the traditional culinary culture of three ethnic minorities living in Slovakia: the Hungarians, Romani and Ruthenians - Ukrainians who belong to the largest minorities and who show distinctive ethno-identification symbols in their traditional culinary culture even today.
Rastislava Stolicna, Ustav etnologie Slovenskej akademie vied, Klemensova 19, 813 64 Bratislava, Slovakia
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