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  • Заморозка в “кулинарном треугольнике”: практики питания оленеводов, охотников и рыбаков Западной Сибири
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August 13, 2026
‘Working with AI Solves a Wide Range of Engineering Problems
Artificial intelligence is a working tool based on a balanced combination of algorithms and engineering. Experts and doctoral students from the HSE Moscow Institute of Electronics and Mathematics explain how AI technologies can improve an application, device, or system, and what engineering tasks are solved in the process.
August 12, 2026
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Whatever task Saraa Ali, Junior Research Fellow at the Laboratory of Methods for Big Data Analysis (LAMBDA) of the AI and Digital Science Institute (HSE Faculty of Computer Science), is working on, she thinks about how it can benefit people. She told the Young Scientists of HSE University project about her large family, diagnosing three-phase motors, and her dream of building a children’s home in her native country.
August 11, 2026
‘The Peak of Stupidity and ‘The Valley of Despair: HSE Economists Propose an Explanation for the Dunning–Kruger Effect
The Dunning–Kruger effect, which describes a sharp surge in self-confidence among beginners followed by an equally rapid decline as they gain experience, can be explained by the nature of the learning process and the acquisition of new knowledge. This conclusion was reached by Andrey Vorchik of the HSE Faculty of Economic Sciences together with independent researcher Murat Mamyshev. They developed a mathematical model of learning and demonstrated how subjective confidence is formed and changes as knowledge accumulates, as well as how teachers can reduce the ‘valley of despair’ experienced by learners.

 

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Заморозка в “кулинарном треугольнике”: практики питания оленеводов, охотников и рыбаков Западной Сибири

Этнографическое обозрение. 2026. № 3. С. 100–121.
Рахманова Л. Я.

This article has a three-level structure: starting with specific examples in the field of food ethnography, I move on to the level of classifications that differentiate between raw and cooked, edible and dangerous, and alive and dead. This narrow focus on classifications, which has been used in anthropology for decades as a working language for describing traditions and practices, opens the way to the next level, where I attempt to make a theoretical intervention in several areas of anthropological knowledge. First, by addressing the concept of “technology” in each case, the study questions the appropriateness of the opposition between nature and culture, where “technology” is expectedly placed in the domain of culture. The next step, which highlights the controversial nature of the boundaries between technology and nature, is made possible by focusing on interspecies relationships. For example, the symbiotic partnership between a moose and a parasite is not an intellectually defined technology, but it is taken into account by hunters when harvesting elk meat. The perspective of multi-species ethnography allows us to superimpose the tradition of nutrition studies on the analysis of a border between the living and the inanimate: this move allows us to overcome the opposition of “dangerous” and “safe” interpreted mostly as “pure” and “unclean”. Further I raise the question of continuing forms of life that are mutually embedded in each other: it is the lasting life that is sometimes more dangerous and unclean than the presence of the dead. Finally, an important point of intervention in this article is a debate on processuality and reversibility of all actions and events connected with food. The concepts described above can be revised considering the multiple temporalities present in each ethnographic example. By looking at time and the rhythms of processes, we can question technology (for example, culinary technology) as an inventive, sign-rich, controlled process. This article offers a look at pauses, delays within various processes, and accidents that are part of a non-random interspecies relationship with their own logic and living semiosis.

Research target: Sociology (including Demography and Anthropology Other social sciences
Language: Russian
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DOI
Text on another site
Keywords: Ямалfood safetyanthropology of foodYamalreversibilityобратимостьтемпоральность пищизаморозкаKhanti reindeer herderstemporality of foodculinary trianglefreezingliving – deadraw – cookedантропология питанияоленеводы хантыкулинарный треугольникживое - мертвоепищевая безопасностьсырое - приготовленное
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