Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/13427
Title: Traditional, ethnic and fermented foods of different tribes of Manipur
Authors: Devi, P
Suresh Kumar, P
Keywords: Manipur;Traditional foods;Traditional foods;Bamboo products;Ethnic foods
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A47G, A47G 19/26, A47J 39/02, B01D 3/00, C12C 11/00, C12C 12/04, C12C 7/00, A01G 16/00
Abstract: Traditional knowledge exists among different tribes on preparing boiled foods, fermented foods, beverages and nutritionally rich traditional foods from various indigenous crop plants, forest products and meat of wild and domesticated animals. Manipur has great ethno-cultural diversity, with two major tribes, the Nagas and the Kukis. The Naga tribe comprises the Maring, Mao, Maram, Kabui, Tangkhul, Tadubi, Kolya, Khoiras/Mayangkhong, Koirangs, Chirus and Maring where as the Kuki tribe comprises the Mizos, Paite, Thadou and Vaiphei. Meitei and Meitei Pangals are two non tribal communities of Manipur who has individual identity. The traditional foods of the Manipuries comprises Iromba, Champhu, Kangshoi, Hawaichar, Soibum, Ngaree, , Paknam, Chagem pomba, Kangshu, Hentak, Khazing, Heikak, sticky rice chapatti/bread, etc. Alcoholic beverages made up of rice are very common in almost all the festivals of the tribal peoples of Manipur locally called as Yu. Among different produces, the people of Manipur have the habit of taking variety of leafy vegetables which are available in plenty in the dense forests.
Page(s): 70-77
URI: http://hdl.handle.net/123456789/13427
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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