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作为边界的管理语言:俄罗斯西北部普斯科夫州佩乔尔斯克区塞托族和俄罗斯人使用的野生食用植物

Language of Administration as a Border: Wild Food Plants Used by Setos and Russians in Pechorsky District of Pskov Oblast, NW Russia.

作者信息

Belichenko Olga, Kolosova Valeria, Melnikov Denis, Kalle Raivo, Sõukand Renata

机构信息

Department of Environmental Sciences, Informatics and Statistics, Ca'Foscari University of Venice, Via Torino 155, Mestre, 30172 Venice, Italy.

Institute for Linguistic Studies, Russian Academy of Sciences, Tuchkov Pereulok 9, 199004 St Petersburg, Russia.

出版信息

Foods. 2021 Feb 8;10(2):367. doi: 10.3390/foods10020367.

DOI:10.3390/foods10020367
PMID:33567706
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7915562/
Abstract

Socio-economic changes impact local ethnobotanical knowledge as much as the ecological ones. During an ethnobotanical field study in 2018-2019, we interviewed 25 Setos and 38 Russians in the Pechorsky District of Pskov Oblast to document changes in wild plant use within the last 70 years according to the current and remembered practices. Of the 71 botanical taxa reported, the most popular were , , , spp., and . The obtained data was compared with that of 37 Setos and 35 Estonians interviewed at the same time on the other side of the border. Our data revealed a substantial level of homogeneity within the plants used by three or more people with 30 of 56 plants overlapping across all four groups. However, Seto groups are ethnobotanically closer to the dominant ethnic groups immediately surrounding them than they are to Setos across the border. Further study of minor ethnic groups in a post-Soviet context is needed, paying attention to knowledge transmission patterns.

摘要

社会经济变化对当地民族植物学知识的影响与生态变化一样大。在2018 - 2019年的一次民族植物学实地研究中,我们采访了普斯科夫州佩乔尔斯基区的25名塞托人(Setos)和38名俄罗斯人,根据当前和记忆中的做法记录过去70年内野生植物使用情况的变化。在所报告的71个植物分类群中,最常见的是 、 、 、 属植物以及 。将获得的数据与同时在边境另一侧采访的37名塞托人和35名爱沙尼亚人的数据进行了比较。我们的数据显示,在三种或更多人使用的植物中存在相当程度的同质性,56种植物中有30种在所有四个群体中都有重叠。然而,塞托人群体在民族植物学上与紧邻他们的主要民族群体的关系,比与边境另一侧的塞托人群体的关系更为密切。在后苏联背景下,需要对少数民族群体进行进一步研究,并关注知识传播模式。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/2342df059a3e/foods-10-00367-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/974d8a178638/foods-10-00367-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/586f6e4527dc/foods-10-00367-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/0bd2d5ef6f2d/foods-10-00367-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/e7b5ea4352e2/foods-10-00367-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/234e8139f283/foods-10-00367-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/2342df059a3e/foods-10-00367-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/974d8a178638/foods-10-00367-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/586f6e4527dc/foods-10-00367-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/0bd2d5ef6f2d/foods-10-00367-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/e7b5ea4352e2/foods-10-00367-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/234e8139f283/foods-10-00367-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a22b/7915562/2342df059a3e/foods-10-00367-g006.jpg

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