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July 16, 2026
Team Success: Aligning Means with Objectives
In corporations, sports, and academia, people often face challenges they cannot handle alone. In such cases, selecting the right team is crucial. Tatiana Mayskaya, Associate Professor at the HSE Faculty of Economic Sciences and the International College of Economics and Finance, together with colleagues from foreign universities, examined team characteristics and found that less diverse teams are better suited to objectives where a high average performance is important, whereas more diverse teams are preferable when avoiding failure is critical. The paper has been published in Economic Theory.
July 15, 2026
Economists Propose More Effective Approach to Reducing Smoking
Economists at HSE University have examined how smokers respond to changes in cigarette prices. When tobacco prices increase, cigarette consumption does not always decline. In fact, spending on tobacco may even rise: according to the researchers, a 1% decrease in cigarette affordability leads to a 0.28% increase in per capita tobacco expenditure. The findings suggest that to reduce smoking rates, tobacco prices must rise faster than household incomes. The study has been published in Voprosy Statistiki.
July 15, 2026
HSE MIEM Students to Develop Two Satellites from Scratch for Orbital Experiments
The devices, created by student teams, will conduct space research on the properties of promising solar cells, on-board energy storage systems, and serial electronics for student satellites.

 

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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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