Some features of the transformation of the modern gastronomic culture of the Kabardians

The article is devoted to the study of some features of the transformation of modern gastronomic culture of the Kabardians. The study is based on the materials of field research and expert interviews. The article examines the features of the transformation of traditional dishes of the Kabardian national cuisine, which are made from meat, fermented milk products, cereals, fruits and berries, vegetables, etc. It is noted that the gastronomic culture of the Kabardians continues to change, while retaining its main authentic qualities, but is transformed under the influence of modern trends (globalization, commercialization of traditional cuisine, changes in living conditions, etc.). It has been established that many of the authentic qualities of Kabardian national cuisine are preserved in meat dishes, dairy products, cereals, fruits, berries, vegetables, melons, and other crops, as well as in beverages. Special attention is paid to the names of Kabardian traditional dishes in the national language. Based on expert interviews, the prospects for the development of Kabardian cuisine are identified. It is concluded that the current set of traditional gastronomic dishes is one of the main markers of the ethno-cultural identity of the Kabardians.