Any event or official activity involves special infrastructure and spaces necessary for the preparation and placement of food. The practice of preparing for the production and consumption of food products is a part of local feasts and official events in the context of the Russian Arctic. We will employ the example of carrying out Kil’vei - a holiday of the first calf, spent in the tundra in reindeer breeding brigade as well as in the village in Chukotka. The infrastructure of the festivals is temporary; people assemble and disassemble it, adjust it to their goals, modify and "fine-tune" it. In any official event, an obligatory attribute was a traditional Chukchi dwelling yaranga. The village's official holiday is a mass event, which makes adjustments in the use of the yaranga space as well, whose main function is to accommodate the maximum number of constantly changing visitors. Its internal structure is simplified: there is only a hearth and a place for eating.
In the presentation we will also turn to the analysis of national food tasting practices. If in the case of a feast in the tundra the action inseparable from the event comes to the fore: the departure of the herders to the herd, catching the reindeer and its slaughter, transporting the carcass to the brigade camp and cutting, laying the fire and stoking the ice, crushing the bones and cooking, and all the subsequent stages of preparation and ritual, then in official events the previously mentioned processes become more compact and maximally accelerated and the "biography" of products is virtually erased. The leitmotif of the celebration is not the preparation process itself, but the presentation of a variety of dishes. Thus, food becomes a display of the event in messengers and social networks.
