ABSTRACT
This chapter extends the introduction on Mountain Jews from the previous chapter into a study of their traditional food-stuffs and their methods of preparation. Their agriculture tended towards the arable, but individual families would keep some animals including a few sheep and as many chickens as possible. Although retaining their ethnic character, they have also assimilated more broadly Caucasian features through long association. Food and its preparation is still tied to the pastoral year, and spring and autumn bring time-honoured ceremonies and rituals, social visiting and feasting. The culture described is just one from Dagestan’s many ethnic groups, both unique and representative.
