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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(4) [October 2012] >
| Title: | Adaptations of culturally and nutritionally important traditional foods in Eastern Himalaya: A case study with Adi women of Arunachal Pradesh |
| Authors: | Singh, Anamika
Singh, Ranjay K.
Bhardwaj, Rakesh
Singh, AK |
| Keywords: | Adi women
Indigenous biodiversity
Cultural capital
Traditional foods
Ethnomedicines |
| Issue Date: | Oct-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A61K 36/00, B 27J, A47G 19/26, A47J 39/02, C12N, A23, A21, C12G, C12P 7/02 |
| Abstract: | Adi tribal women
living in far-flung areas of mountainous ecosystems of Arunachal Pradesh have
evolved tremendous amount of traditionally knowledge (TK) to identify, collect,
process and use biological resources as foods, nutrition and ethnomedicines. In
this article, we discuss about the use of culturally important indigenous
biodiversity used by Adi women as
food, nutrition and ethnomedicines. Data reported in this study is based on
three projects completed with Adi
tribe in Arunachal Pradesh. Information pertaining to study was collected using
conventional and participatory methods.
Results reveal that Adi women are
knowledgeable in accessing indigenous biodiversity to use in making culturally,
nutritionally and medicinally rich foods. A number of uncultivated indigenous
plants and crop resources are adapted to prepare traditional foods. Beside, a
large number of wild animals and insects are integral part of food system. Most
of the foods are consumed in boiled forms, fermented and alcoholic beverages.
Few most commonly consumed indigenous plants are onger (Zanthoxylum rhetsa), poi (Basella rubra), dhenkia saag
(Diplazium esculentum), marsang (Spilanthes acmella), ongin (Clerodendrum colebrookianum), kalmu (a creeper) and rori (a herb) and
considered most dependable food plants. These ethnobotanicals are source of income
and as well as the part of adaptive strategies on food security during the
climatic variability. The other species such as banko, champa, fayong, gende, kekir, kopi, koppir, kordoi, mamang, marshang, onger, ongin,
oyik, paput, etc. are observed as part of both food and ethnomedicines. A
number of fermented foods and alcoholic traditional beverages are consumed by Adi tribe, and make them novel in food
habits from others. Adi have rich
socio-cultural capitals to sustain adaptive practices associated with
traditional foods.
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| Page(s): | 623-633 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(4) [October 2012]
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