The traditional food of Finno-Ugric nation not as the other elements of life support was influenced by the situation. In one region the main sources of feeding were meat and fish, the products of gathering and in agricultural regions on the basis of feeding lay cereals and products from cattle breeding.

The majority of dishes of national Finno-Ugric cuisine didn’t remain or had a wrong interpretation in skills of native inhabitants and even in recording of going there ethnographers. Modern culinary repertoire of Mordvinians, Maris, Udmurts, Komi, if to look at it just from the scientific ethnographic point of view, has very few national, because it had been distorted by many cross-cultural influences and direct borrowing from neighbour peoples’ cuisines – Russian, Tartar, Chuvash, Bashkir and even Ukraine, which from the public catering causes serious “pressure” on the other nations’ cuisines in our country. In the same time even if as the complete type national Finno-Ugric cuisines don’t exist, almost everyone from them has their one or two most typical, favourite, simply traditional, holiday and ritual dishes survived the centuries. Some of them has analogs cookery of two or three nations, other represents the unique remained only in one nation, the third, at least, are famous and came to us as the ancient dishes of Russian cuisine, which are now forgotten in Russian national cookery, because they disappeared from it in XVII-XVIII centuries.

And in the regions of settling of small Finno-Ugric peoples, such as Mansi, Khanty and Sami, industrialization and changing in the economy and supply system caused the disappearance of the products necessary for cooking national dishes (for example, delicatessen species of red fish – salmon, Siberian white salmon, white salmon; national meat products - venison, deer blood and milk; some species of local plants – nasturtium, saran, crowberry, which are extremely sensible for changing of an ecological situation due to transformation of some northern regions to oil-producing.