| 000 -LEADER |
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| fixed length control field |
02561nam a22001577a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230915b ||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Kala, Chandra Prakash and Nautiyal, Sunil |
| 245 ## - TITLE STATEMENT |
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| Title |
Traditional food knowledge of local people and its sustainability in mountains of Uttarakhand state of India |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
Journal of Social and Economic Development |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
25(1), Jun, 2023: p.32-51 |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
With homogenisation of various cultural groups due to outside forces and the effect of globalisation, many traditional foods, as developed by various cultural groups, have been lost or on the verge of elimination. In this context, the present study aims to examine and document the traditional food knowledge of local people in Uttarakhand State of India. Interviews and interactions with the local people resulted in documentation of 38 cuisines traditionally prepared by the local people of selected study regions in Uttarakhand. Apart from boiled rice and chapattis (flatbread) of wheat flour, chapattis and porridge of finger millet flour and boiled barnyard and foxtail millets were frequently consumed dishes in combination with dishes made with locally grown pulses such as horse gram and black gram and vegetables such as potato, radish and other leafy vegetables. The supplementary dishes were locally called as fanu, chaisu, gathoni, thechwani, kafli and kadhi. Plants formed the major ingredients in making traditional cuisines. The present study documented 41 plant species comprising of cereals, millets, pulses and spices. With a view to enhance the taste of the dishes, different spices and condiments such as Allium humile, Allium wallichii, Cleome viscosa, Cannabis sativa, Perilla frutescens and Cinnamomum tamala were used by the local people. These dishes possessed some unique characteristics and ethno-medicinal values; hence, when required, they were used to cure a number of ailments as well. Since most of the mountain region in the study area was once inaccessible and health facilities were not much developed till recent times, the traditional health-care system was supported by the traditional food systems. The findings of the present study are further discussed in the context of sustainability of socio-ecological systems of Uttarakhand. – Reproduced |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Traditional food knowledge, Uttarakhand, Mountain community, Declining food tradition, Sustainable development. |
| 9 (RLIN) |
40642 |
| 773 ## - HOST ITEM ENTRY |
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| Main entry heading |
Journal of Social and Economic Development |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
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| Subject DIP |
SUSTAINABLE DEVELOPMENT |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Item type |
Articles |
