A review. Achimova A. Plant food of the Altai people. 2nd ed., Augmented and corrected. Gorno-Altaysk: Literary publishing house “Altyn-TUU”, 2023. 152 p., 101 Color figs., 300 Copies. Achimova A.A. Plant food of the Altai people. Barnaul: Arusvati, 2020. 132 p., 12 Color figs., 150 Copies.

A.A. Achimova’s book “Plant food of the Altai people” (two editions) contains information on the plants used by the local population of Altai for food. There are minor indigenous peoples which are well versed in the use of plants for food. For each mentioned plant, their local names (phytonyms) are given, along with Russian and scientific Latin names, the ethnic groups that use these plants are indicated, the names of national dishes and recipes of Altai traditional plant-based dishes are given. The main chemicals contained in the plants are indicated. 112 plant species from 87 genera and 44 families of the local flora have been characterized, which are divided into groups according to their practical use: nut-bearing, beverage, fruit and berry, vegetable and salad, spice flavouring, starch-bearing and bread, vitamin-bearing, nectar-bearing, oil-bearing, plants used for milk fermentation. Vegetable and salad plants have the largest number of phytonyms. The food plants of the Turkic people of Southern Siberia have similarities in use and processing with their use by the Altaians. Recently, in the Altai there is an interest in natural local products and the production of goods based on plant raw materials using national Altai recipes. The publications were supported by the national programs of the Altai Republic. The book is illustrated with color photographs. The monograph is an annotated synopsis of the ethnoculture of the Altai people, which allows to preserve information on the roots of traditional values.