Териториално разпределение на българските народни песни според функциите им (По данни от електронен фонд към архив на Катедра „Българска литература“ при ВТУ „Св. св. Кирил и Методий“)

Author(s): Svetla Dzhivtereva / Language(s): Bulgarian / Issue: 16/2018

The research is based on 140 000 Bulgarian folk songs taken from the Archive of the Bulgarian Literature Department’s Electronic Fund at St. Cyril and St. Methodius University of Veliko Turnovo. The distribution of eight groups of folk songs is presented as aggregated data in the form of graphs and maps. These eight groups are: 1. Carols, 2. St. Lazarus songs, 3. Easter songs, 4. Wedding songs, 5. Harvest songs, 6. Sedenka (women’s gathering) songs, 7. Round-dance songs, 8. Table songs. Choosing a specific group of songs covers different aspects of the folklore culture – calendar and family rituality, social and labor customs and rites. The territorial distribution is based on the administrative division of Bulgaria by districts, which was in force until 1959. The research determines the quantitative parameters of the studied functional groups as well as their percentage share against the overall number of songs in the different regions. Based on this information, there have been made maps (Map 1–8), which present the distribution of these groups in the different Bulgarian districts and enable the traceability of some basic trends and regularities.The research is based on 140 000 Bulgarian folk songs taken from the Archive of the Bulgarian Literature Department’s Electronic Fund at St. Cyril and St. Methodius University of Veliko Turnovo. The distribution of eight groups of folk songs is presented as aggregated data in the form of graphs and maps. These eight groups are: 1. Carols, 2. St. Lazarus songs, 3. Easter songs, 4. Wedding songs, 5. Harvest songs, 6. Sedenka (women’s gathering) songs, 7. Round-dance songs, 8. Table songs. Choosing a specific group of songs covers different aspects of the folklore culture – calendar and family rituality, social and labor customs and rites. The territorial distribution is based on the administrative division of Bulgaria by districts, which was in force until 1959. The research determines the quantitative parameters of the studied functional groups as well as their percentage share against the overall number of songs in the different re¬gions. Based on this information, there have been made maps (Map 1–8), which present the distribution of these groups in the different Bulgarian districts and enable the traceability of some basic trends and regularities.

Типове народни костюми в Софийско в архивен документ от 1889 г. 1. Самоковска и Софийска околия

Author(s): Iva Stanoeva / Language(s): Bulgarian / Issue: 3/2019

The Scientific Archive of the Bulgarian Academy of Sciences possesses a little known massive of handwritten documents from the end of the 19th century. These documentsare reports of the Regional Governors to the Minister of the Interior that containdata about the folk costumes of the different population groups in the respectiveregions. The present article analyses the report by the Governor of the Region ofSofia. This document describes the particular types of male and female costumestypical for the different settlements in all the districts of the region. The total lack ofresearch on clothing at that time provokes the author’s interest to discover the reasonslying behind the typologization of the folk costumes in Sofia region. Comparingand analysing the information about the costumes (the elements out of which theywere made; the materials used; the ways of decoration etc.), the author outlines thedifferential markers which provided the reasoning for the typologization. The articleconsists of two parts. The first, which is published in this issue of the journal, analysesthe descriptions of the costumes in Samokov and Sofia districts. The second part willexplore the districts of Zlatitsa, Novoseltsi (Elin Pelin) and Iskrets.

Типове художествени фестивали и артистично многообразие

Author(s): Lyubomir Kutin / Language(s): Bulgarian / Issue: 2/2015

Art festivals, particularly in recent years, have participated increasingly actively in the exchange of cultural values in artistic life. An adequate evaluation of their role for the contemporary society requires a more precise definition of their specifics, potential, benefits, and possible adverse consequences. The paper analyses the attempts at classifications of the arts and types of festivals. Using the provided data, a model of a typology of art festivals is proposed. The model takes into account both the achievements of the theoretical apprehension of the arts, and the specifics of the festival practices, which draw energy from various systems of social life.

Типологізація художньо-образних особливостей традиційної ляльки кінця ХХ – початку ХХІ століття в Україні

Author(s): Oksana Sklyarenko / Language(s): Ukrainian / Issue: 2/2012

The article analyzes the types of artistic and imagination features traditional dolls late XX – early XXI century in Ukraine.

Типы фольклорной актуализации в кодификации словацкого и белорусского языков как рефлексия лингвистического концепта В. Караджича

Author(s): Viktória Lašuková / Language(s): Russian / Issue: 3+4/2018

The paper studies and compares the concepts and programs of codification of the Slovak and Belarusian languages related to folklore and folklore texts. The parameters and methods of folklore actualization, reflected in linguistic works and observed at different stages of formation of studied standard languages, are identified and analyzed. V. Karadžić’s codification activity was chosen as a basic level and factor of typological nature, which influenced the formation of codification concepts in the analyzed and other Slavic languages that did not have the status of official ones. Types of folklore actualization are identified by comparing the methods and specifics of the publication of classical genres of folklore and verified on the basis of closely related, but typologically different standard languages – Czech in relation to Slovak and Russian in relation to Belarusian.

Ткацькі Вироби У Сімейній Обрядовості Населення Буджака

Author(s): Anastasiia V. Streltsova / Language(s): Ukrainian / Issue: 28/2017

The article considers the use of weaving products (first of all towels) in the family rituals of Budjak population. Compares their use with Ukrainians, Moldovans, Gagauzians and Bulgarians of the Budjak.The text highlights the function of weaving products and their semantics. Weaving wares are an inalienable attribute of material culture of people. They being in all important peoples life cycle ceremonies. As attributes, they carry the sacral and semanti cloading, executing thus, not only domestic functionbut also spiritual.In the second half of ХХ of century, but especially in ХХІ century, the use of attributes diminished, it’s related to the decline of traditions, simplification of ceremonies, but weaving wares did not lose the place and value in a domestic rite It testifies to importance their function. On territory of Budjak the representatives of different ethnos live compact.Between them constantly took place borrowing, that resulted in certain similarity not only in original appearance and technologies of making of weaving wares, but also in the use of them in a domestic rite. It would be wise to mention here that in this region a family rite are studied partly. Considering the use of weaving wares in the family rite of population of Budjak can make conclusion, that these attributes did not lose the value at now. Unfortunately, in a maternity rite they meet rarely enough, that it’s constrained, foremost with the decline of her as such. But, awedding and funeral rite sets to us the bright patterns of not only the use of weaving wares, but also presence and understanding it symbolic of people.This understanding is envisaged, foremost, in the signs constrained with the useof (or not by the use) towels.Certainly, a theme needs a further and more solid study with bringing in of bigger number of the field materials, and also from bringing in ofmaterials of different regions in example quality To conclude I want to say, that weaving wares in a family rite are presented, mainly, by towels that execute different functions depending on a method and place of the use.In the funeral ritetowel have a protect function (it use like guard for deceased and like guarded from him), informing function (notification people about the death), used, a san original offering. Ina wedding rite a, to welisusedasa symbol of unity, guarded, symbol of happiness and welfare, marriage is legitimated of hem. Weaving wares are used by the population of Budjak with in significant differences.It is related with cultural interference during a long residence on one territory and with that weaving wares perform the universal function, they did not lose the value until now.

Тодор Киров. Еволюция на гъдулката и гъдулковото изпълнителство в България. Пловдив, 1999

Author(s): Dimitrina Kaufman / Language(s): Bulgarian / Issue: 1/2002

Топоним — текст — памет. За спецификата на текстовете от неприказната проза и тяхното дигитално експониране

Author(s): Tsvetelina Dimitrova / Language(s): Bulgarian / Issue: 3-4/2010

The text interprets the relation between the toponym names, the processes of constructing local collective memory and the narratives, which occur in interpreting the past. Subject of focus are the genres of non-fable narrative and especially the legends in the perspective of their classification and digital exposing. A review of theoretical principles on the specifics and classification principles of differentiation of these texts has been accomplished. The means of constructing these legends and the role of subjective perceptions, objective events and the reality of objects for originating of a narrative have been outlined. The narrating has been interpreted in connection with collective concepts and beliefs. The role of toponym names in preserving and originating versions of the past has been emphasized corresponding to the changes in community attitudes and ideological context. A specific case from the village of Dospey, Samokov region has been presented, in relation to the toponyms “Tomb of Shishman” and “Church of Peter”.

ТРAГОВИ НAРОДНИХ ПEСAМA У ПРОЗИ ГРИГОРИЈA БОЖОВИЂA

Author(s): Ljubomir Zukovic / Language(s): Serbian / Issue: 1-3/2005

With the proper examples, the paper shows a living relation of Grigorije Božovic, his narrative and traveller’s prose, with tradition, epic and lyrical folk poetry and faith, underlying the writer’s literary elaboration of the selected traditional segments. Božovic’s prose grows from the very fountain of folk creativity. It is obvious that the south of Serbia, and specially Ibarski Kolašin, is the area in our region where the Serbian folk poem has been cherished for the longest period of time and preserved in the fresh form, representing the most reliable spiritual bridge between generations, linking past and present, and obliging for the future. For Božovic, folk poems were the best signs along the road.

Традицијата во исхраната за време на белата недела (сирници) во Македонија

Author(s): Milka Krstevska / Language(s): Macedonian / Issue: 7-8/1997

Nutrition embodies ап important part of the material culture. Nevertheless, it has in Macedonia ѕо far been considered merely in the frames work of ѕоmе mоnоgraphs dealing with particular regions. This ѕymроѕium iѕ а good opportunity for the ethnologists to deal more extensively with nutrition аѕ а trait of the ethnic identity. Оп the оссаѕiопѕ of the calendar feasts, village cellebrations and family festivities, particular kind of food was usually prepared in all the regions in Macedonia. In that respect, mу paper presents ѕоmе traditions in the nutrition of the Macedonian реорlе related to а certain period of the year, i.е., to the ѕраn before the beginning of the Easter Fast. The date of this ѕраn could not precisely be determined because the date of the big feast Easter changes every year, though it is uѕuаllу identified аѕ thе last week before the Lent. This week iѕ all over Macedonia known under the nаmеѕ of "Cheese Week" ("Ѕirniсi") or White Week, whereas in the village of Papradište it has а peculiar nаmе "Komatarka" (Рiе Week). In regard to the nutrition, there are ѕоmе characteristics that make the food in this week different from the the everyday's nutrition. During this week, the uѕuаl weekly fast оп Wednesdays and Fridays is not adhered to, or, аѕ реорlе ѕау: "Everything јѕ fatty in that week". Thе other peculiarity of the nutrition in this week is that the food of the category of knead dough was uѕuаllу prepared. This has been confirmed by the words of the informers: "The knead food was indispensable, not having to host а visitor in those days, it was а big disgrace". "Уеѕ, those are the days of "komats" . In the course of this week, реорlе had for their теаlѕ anything that was made of cheese, everything that was white, which accounts for the nаmе of the week. The meat was not allowed, due to the belief in purifying the organism. Ву excluding meet from the nutrition, the Lent actually begins. In the research of the traditional nutrition during this week, the data obtained in the соurѕе of the field explorations сапiеd out in several regions of Macedonia have been taken into consideration. In the villages of the Mijaks region, "komats" (рјеѕ) were baked for each member of the family. In addition to the "komats", "sarajlijas" and "bakarda" were uѕuаllу prepared. Different dishes of the category of dough were аlѕо prepared during this week in other regions of Macedonia (Kumanovo, Štip, Gervgelija and Skopje) certanly with peculiarities distinctive for each area. Nevertheless, their соmmоn feature was that they were prepared, by uѕе of the traditional utensils: "sofra", "tarun'', "wrshnik", etc. Тhis kind of food was uѕuаllу accompanied by sour milk, "mashtenica" (а kind of ѕоur milk), "urda" and cheese.

Традициналната исхрана на населението во селата Пласница и Преглово, Македонски Брод

Author(s): Redžep Begoski / Language(s): Macedonian / Issue: 7-8/1997

The subject of this article is the usual food of реорlе from the villages of Plasnica апd Preglevo nеar Makedonski Brod, which are settled by Islamized Масеdопiапѕ. Thе mentioned pastas, dough and pies are abundantly used, especiаlу after the Islamization, in addition to other food prepared of agricultural products.

Традиционална исхрана во Србија

Author(s): Milina Ivanovic Barišic / Language(s): Serbian / Issue: 7-8/1997

Until the World War Two corns and vegetables formed the basis of traditional nutrition in Serbia, while animal products (meat, fish, milk and dairy products) were less in uѕе. The quantity, quality and types of food were determinated by the geographic position of certain community. Thе concept of hospitality is closely linked to nutrition: in pre-World War Two Serbia, the guest was considered to be sacred in ѕоmе way, ѕо he was always offered with the best food. The belief that а guest сan be а disguised angel or Lord himself, preserved this tradition alover Serbia till nowadays. Thе long period of existence has created the simplest, but the most functional model for survving in the hard life conditions (dry years, wars, migrations ... ). The basis of nutrition in such periods lied in knowledge of using wild herbs, grapes and roots. In а model of traditional nutrition, attitudes towards food and its uѕе were strictly defined by certain rules, which were obediently adheredta. During the 1960-ѕ, upon the infIuence of indutrialization, migration of rural population to cities and opening the country borders, changes in traditional way of nutrition started to occur. Thе strongest influence on traditional nutrition was exerted by urban way of life and by that brought from foreign countries. In the coitse of time the local specialities were abandoned and the nutrition became uniform. The development of nutrition industry and industry in general enabled conservation and preservation of food for much longer period, ѕо nutrition does not depend upon the climate, seasson etc., any more; it depends on the material wealthness of the household. About the middle of 1980-ѕ, thе fast-food impacts the everydey life, especiаllу in cities. Ву adoption of this way of nutrition, mostly by the younger generations, the time spent in а kitchen by the working woman became much shorter. Nevertheless, the fast-food has а dark side of the story: it created а new model of nutrition in several years and destroyed the tradition that lasted for several centruries.

Традиционална култура Cловачких мањина у средњој и југоисточној Европи

Author(s): Peter Slavkovský / Language(s): Serbian / Issue: 1/2004

Throughout Europe and within various historical and socio-economic conditions, Slovaks have formed many enclaves and diasporas. In order to investigate common cultural and ethnic characteristics and/or differences between Slovaks in Slovakia and the various diasporas that they formed in relationship with majorities of their host countries, we suggest the usage of the cartographic method. Namely, during the 1997-1999 the Institute o f Ethnology of the Slovakian Academy of Science used the cartographic method to analyze various complex questions relating to the traditional culture and ethnic history of many Slovakian minorities in the countries o f Central Europe: in Poland, Ukraine, Romania and Hungary. The project was named Traditional Culture of Slovakian Minorities in Central Europe — the application of ethno-cartographic method in research and comparison of cultural manifestation. The project yield positive results and in 2000-2002 proceeded with yet another scientific project: Traditional Culture of Slovakian Minorities in Southeastern Europe — the application of the cartographic method in research and comparison of cultural manifestations; once more, the data were obtained on the traditional folk culture of the Slovakian enclaves in Vojvodina and Croatia. The cartographic method used in both projects enabled researchers to document relevant data in a relatively short period of time. A solid foundation was created for a scientific synthesis of selected topics that deal with the traditional culture of Slovakian minorities in Central and Southeastern Europe, and its comparisons with the parent country culture. The cartographic method is widely used in Slovakia, in some 250 sites. Further, the scientific project of the Institute of Ethnology o f the Slovakian Academy of Science named Traditional Culture of Slovakian Minorities in Central and Southern Europe as an integral part of their cultural inheritance (In between cultural stability and acculturation) that started in 2003, should document various mutual influences between the Slovakian minorities and socio-cultural systems of their host populations. That is, the project should establish a degree of the Slovakian minorities’ assimilation or cultural stability in a given region.

Традиционалната исхрана кај Саракачаните

Author(s): Ljupco Nedelkov / Language(s): Macedonian / Issue: 7-8/1997

Sarakachans have always been the most exotic ethnic community in Macedonia with their own distinctive traits, recognizable in the Balkans by several ethnonamеѕ. The article consideres the ethno-history and the traditional food оf Sarkachans, which was rich with milk and diary products. Тhis kind оf food resulted from their traditional economic activity оf cattle-breeders.

Традиционалната исхрана на населението во Сгрушкн Дрнмкол до средината на XX век

Author(s): Mirjana P. Mircevska / Language(s): Macedonian / Issue: 7-8/1997

The basic food consumed by this population was bread. Until the mid-20th сеnturу, bread was in this area made of соrn flоur. Rye flоur was occasionally mixed with it, whereas wheat bread was made only for celebrations, feasts and commemorations. Loaves were made in round form and were called "pogacha". They used to be baked in а clay casserole "cherepna" covered with "sach". In addition to "pogachas", manу other dishes were prepared of flour, including "pituli", "zolenik", "kashanik", "komat", "vitkalnik", "рrеѕпес", cakes, "svaka", "pitulici", "jufki" , "tarana", etc .. People from this area also consumed ѕоmе other vegetarian food besides the pasta and dough. Meat was usuаllу consumed in winter time. In addition to the fresh meat, people preserved it in ѕаlаmurа and smoked it. Fish was prepared оп fast days and feasts. Milk and diary products were also included in nutrition of this population. Among the sweets, "baklava" soaked in "sherbet" was prepared most frequently, оп occassion of ѕоmе feasts. Теа, "sherbet", and wine were the usuаl drinks. With ѕоmе exceptions, аll these dishes are still consumed nowadays, although the nutrition has been enriched with industrially produced food.

Традиционалната исхрана од житни растенија во селото Ѓaвaтo, Битолско

Author(s): Jelica Dodovska / Language(s): Macedonian / Issue: 7-8/1997

Several kinds of flour are used for preparing food of соrn in the village of Djavato near Bitola, including grain, maize, rye and barley. The article deals with all kinds of dougs and pastas, the way of their preparing and baking, vessels in which it is served, including the cooked dishes of соrn.

Традиционалне такмичарске дечје игре као инструмент социјализације деце у Товаришеву

Author(s): Aleksandar Krel / Language(s): Serbian / Issue: 1/2005

Циљ рада∗ је да на практичном примеру, односно у случају тради- ционалних такмичарских дечјих игара у Товаришеву, прикаже на који начин оне функционишу као важан инструмент социјализације, помо- ћу кога се на децу преносe експлицитни и имплицитни вредносни ставови и оријентације традицијског друштва. Примарни задатак рада је утврђивање и приказивање најважнијих циљева социјализације, остварених посредством такмичарских дечјих игара у Товаришеву. Стога су у њему у први план постављене њихове социјализирајуће вредности.

Традиционални тримерски јадења

Author(s): Ilija Suvariev / Language(s): Macedonian / Issue: 7-8/1997

Trimeri is an old Christian custom adhered to in the first three days of the Lent. During Trimeri neither food, nor drinks were consumed. Driпkiпg water was also proscribed. The Trimeri custom was uѕuаllу practiced by fancees. After the fast, i.e., after these three days had finished, the mother of fiance and the fiance's relatives had lunch in the fiancee's house, bringing а tray full od presents to the fiancee for her successful enduring three days without food and water. They аlѕо used to bring casseroles with various dishes prepared without meat and oil, because the fast was about to continue. The article deals with the traditonal dishes cooked for this lunch. They include "sarma" prepared of sour cabbage, rice and nuts, meatless "white beans" and boiled соrn with nuts. The sweets served оn that occasion were "zerde" , "alva", "lokum" , fruits and "ushav". А ѕреciаl kind of bread "churek" was served, аѕ well аѕ а kind of beverage "boza". All the diches were prepared without meat and oil.

Традиционално и савремено у култури Срба

Author(s): / Language(s): Serbian / Publication Year: 2003

The subject o f this scholarly meeting is summarized in its title which gives the best possible formula of all topics dealt with in the said projects. Our goal is to see that, after the first year of work on the projects, these two research and education institutions organize a transparent conference which would provide access to the entire experience related to the project activities and to the results achieved by the research workers after a year-long effort. In the course o f such presentations, a need will arise for a critical overview and discourse o f all the issues and dilemmas encountered hitherto by the scholars. From the very start o f the sign-up period, in July 2001, the problems have, unfortunately, emerged in the formulation of entries in pursuance of the instructions in the project registration form. These were not the only nor the biggest problems. A prolonged waiting for the foreign reviews and for the allocation of research time, which w as considerably reduced as concerns our Institute, resulted in a 30% reduction of funding, and in a year-long struggle to get reimbursement for direct material expenses. Everyone is aware that such projects in the humanities, which have then special national significance, cannot be even conceived o f without fieldwork. As a matter o f principle, it should be pointed out here that the attitude to the humanities has, in the case o f our projects, proved inadequate. After this first year o f research work, in which a number o shortcomings has crystallized as being inappropriate to the nature and spirit o f the humanities, we do hope that in the ensuing stages such shortcomings will be eliminated. W e expect understanding and support from our financier. I am sure that today ’s presentations, a long with the afore said, and in combination with individual experiences acquired by the scholars during their research work in 2002, w ill yield a fruitful discussion which, as a rule, is the best achievement of such symposia.

Традиционално и современо производство нa леб во Скопје и Скопско

Author(s): Tatjana Petrovska,Slavica Hristova / Language(s): Macedonian / Issue: 7-8/1997

Нistory of thе bread began at thе moment. when thе role of thе leaven was discovered in its production. The first bread was baked by thе Egyptians nearly 6.000 years ago. Basic ingredient for making bread, the main alimentary product, are соrns. The group of main соrnѕ includes: wheat, maize, barley, rye, etc .. World has been living оn these соrnѕ for almost 10.000 years. Flour is produced by milling and grinding of соrnѕ. The basic food of Macedonians was bread. Bread was knead with yeast, or without is, аѕ for ехаmрlе, the non-fermented bread called "presna pogacha". Thе peasants from the Skopje district made the yeast at their homes, whereas in the city people provided it from the local bakeries. Several crafts were involved in the bread production, such аѕ: "ekmedziski", "lebarski", "simidziski", etc. Bread has more than оnе dimension in the daily life. It has frequently been referred to аѕ ѕоurсе of life, work, benefit and welfare. Modern bakery and bread production is mainly industrial оnе and the assortment of products is diverse.