A Study On Traditional Foods And Beverages Of Himachal Pradesh

Indian Journal of Traditional Knowledge, 2010

Abstract: Himachal Pradesh, a hilly state, has lot of variation in recipes prepared by local people. The communication deals with traditional recipes of district Kangra as per seasonal availability of plant material. Although food habits of local people have changed these days, still they relish the local preparations. Participatory Rural Appraisal techniques were used for documentation of required information. The plant material used by the people for recipes included its leaves, flowers, stem, fruits and root. The period of availability of raw material ...

Journal of Mountain Research

Ethnic foods not only serve the dietary purpose but also offer a range of health and medicinal benefits. In the present era of urbanization and modernization, the age-old traditions and cultural practices are rapidly getting extinct. This is particularly true for a traditional knowledge system that has not been properly documented and scientifically studied. This article presents a comprehensive detail about various fermented and non-fermented food products locally made and consumed by the tribal community of Jaunsar-Bawar region of Uttarakhand state. The survey of the sites and interaction with local people revealed that the tribal community still follows their age-old custom of making various traditional food products. Aske, Chilra, Dhindki, Kadhiyiek, Sidde, Khenda, Pandheye, Mashyada bhaat, Sattu, Baari, Lemda are the local names of important non fermented ethnic foods made in this region. In addition, distilled and non-distilled alcoholic beverages are prepared through fermenta...

2022

The Northeastern part of India with its cultural and traditional variations is known for its food diversity ranging from vegetarian to non-vegetarian based items.The art of food making in the Tribal communities that has been passed down from one generation to another has been kept alive up to the present generation and practiced among individual families. The products are supplied and sold commercially at a local level but not at a national or a global level. Though known for their tasty and healthy qualities, northeast traditional food products are mostly confined to smaller regions and its surrounding areas. Knowledge of Northeastern food items is less or even non-existent in the rest of India.This paper highlights the well-known traditional foods and their areas of origin, their methods of processing and the marketable potential that they have at aglobal scale. It further highlights on the constraints caused due to any scientific and technological gaps in the production process or any marketing gaps in the marketing processand the solution that can be undertaken to overcome such limitations so the indigenous market can be commercialized into a global market to accelerate entrepreneurship development in Northeast.

Journal of Human Ecology, 2004

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The traditional foods processed and prepared by women of Northeastern region are intimately connected to their socio-cultural, ecological, spiritual life and health. The processing and preparation of ethnic foods not only demonstrate the creativity and treasure of food heritage of tribal ...

2018

The state of Himachal Pradesh is inhabited by different tribal communities of which Kinnaura is one of them. These tribal people depend upon the large number of plant species available in their vicinity as source of food, medicine, fodder, dye, oil etc. Traditional food plants are the plants which are accepted by rural communities since ages, preserved through their customs, habits and traditions. These traditional food items are also recognized as ‘functional foods’ as they are rich with body healing chemicals, antioxidants, dietary fibers and probiotics. Native people are used to these food plants and they know how to prepare these for consumption in their day to day life. These plants not only provide substantial nutritional and dietary benefits to these tribal people who live in such remote rural areas and also prevent several chronic diseases caused by malnutrition. In the current scenario, where increasing population pressure is high and as a result pressure on a few selective...

Bhotiya is a tribal community in the high altitude hills of Uttarakhand state. Bhotiya community is known for its ethnic knowledge globally. The Bhotiya have old age tradition of preparing fermented beverages like Jaan and Kacchi with traditionally prepared starter culture called Balam. These beverages play an important role in the socioeconomic and cultural life of Bhotiya tribe of Munsyari region in Johar valley. This paper deals with the detailed account of two important alcoholic beverages prepared and consumed by the Bhotiya tribal community, inhabiting the Munsyari region of Kumaun Himalaya.

The diversified traditional cured food products which include fermented, dried and smoked bamboo shoot, wild leaf, vegetable, fruit, alcoholic beverage and fish are processed and prepared by the ethnic groups of Tripura and these are intimately associated to their ecological, socio-cultural, spiritual life and health. These cured foods are consumed as a regular food item in different recipes and culinary style over a long period of time by the original inhabitants of this state. From the socio-cultural point of view, although these are nutritious, moreover, there are popular beliefs on the use of such traditional food products regarding their curing effect of number of seasonal and chronic health problems. The paper describes the various traditional cured foods of certain tribes of Tripura, their method of preparation, uses, nutritional and medicinal values as they play a vital role in the traditional life style of the people of Tripura.

2000

The Northeastern region of India, with various ethnic groups, offers an excellent opportunity for ethnological studies. The paper deals with the observations of ethnological significance of traditional fermented food products prepared by some tribes of Arunachal Pradesh. Fermented foods are important and inseparable constituents of food consumed by these tribes and play a vital role in their indigenous traditional life

Indian J Traditional Knowledge, 2007

Abstract: Learning about edible plants, processing of foods and medicine using location specific wisdom and conservation of food related resources has been in the large part due to incremental and cumulative learning among the societies living in close connection with ...