Please use this identifier to cite or link to this item:
Title: <span style="font-size:15.0pt;mso-bidi-font-size:14.0pt" lang="EN-US">Adaptations of culturally and nutritionally important traditional foods in Eastern Himalaya: A case study with <i style="mso-bidi-font-style:normal">Adi</i> women of Arunachal Pradesh </span>
Authors: Singh, Anamika
Singh, Ranjay K.
Bhardwaj, Rakesh
Singh, AK
Keywords: <i style="mso-bidi-font-style:normal"><span style="font-size:11.0pt;mso-bidi-font-size:10.0pt;font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-US;mso-fareast-language: EN-US;mso-bidi-language:AR-SA" lang="EN-US">Adi</span></i><span style="font-size: 11.0pt;mso-bidi-font-size:10.0pt;font-family:"Times New Roman";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:EN-US; mso-bidi-language:AR-SA" lang="EN-US"> women</span>
Indigenous biodiversity
Cultural capital
Traditional foods
Issue Date: Oct-2012
Publisher: NISCAIR-CSIR, India
Series/Report no.: <span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA" lang="EN-US">Int. Cl.<sup>8</sup>:<b style="mso-bidi-font-weight:normal"> <span style="mso-tab-count: 1"> </span></b>A61K 36/00<b style="mso-bidi-font-weight:normal">, </b>B 27J, A47G 19/26, A47J 39/02,<b style="mso-bidi-font-weight:normal"> </b>C12N, A23, A21, C12G, C12P 7/02</span>
Abstract: <i style="mso-bidi-font-style: normal"><span style="font-size:9.0pt;mso-bidi-font-size:11.0pt" lang="EN-US">Adi </span></i><span style="font-size:9.0pt;mso-bidi-font-size:11.0pt" lang="EN-US">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 <i style="mso-bidi-font-style:normal">Adi </i>women as food, nutrition and ethnomedicines. Data reported in this study is based on three projects completed with <i style="mso-bidi-font-style:normal">Adi</i> tribe in Arunachal Pradesh. Information pertaining to study was collected using conventional and participatory methods. Results reveal that <i style="mso-bidi-font-style:normal">Adi</i> 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 <i style="mso-bidi-font-style: normal">onger</i> (<i style="mso-bidi-font-style:normal">Zanthoxylum rhetsa</i>)<i style="mso-bidi-font-style:normal">, poi</i> (<i style="mso-bidi-font-style: normal">Basella rubra</i>)<i style="mso-bidi-font-style:normal">, dhenkia saag</i> (<i style="mso-bidi-font-style:normal">Diplazium esculentum</i>)<i style="mso-bidi-font-style:normal">, marsang (Spilanthes acmella), ongin</i> (<i style="mso-bidi-font-style:normal">Clerodendrum colebrookianum</i>)<i style="mso-bidi-font-style:normal">, kalmu</i> (a creeper)<i style="mso-bidi-font-style: normal"> </i>and <i style="mso-bidi-font-style:normal">rori</i> (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 <i style="mso-bidi-font-style: normal">banko, champa, fayong, gende, kekir, kopi, koppir</i>, <i style="mso-bidi-font-style:normal">kordoi, mamang, marshang, onger, ongin, oyik, paput, </i>etc. are observed as part of both food and ethnomedicines. A number of fermented foods and alcoholic traditional beverages are consumed by <i style="mso-bidi-font-style:normal">Adi </i>tribe, and make them novel in food habits from others. <i style="mso-bidi-font-style:normal">Adi </i>have rich socio-cultural capitals to sustain adaptive practices associated with traditional foods. </span>
Description: 623-633
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(4) [October 2012]

Files in This Item:
File Description SizeFormat 
IJTK 11(4) 623-633.pdf271.83 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.