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Title: Traditional Foods of Monpa tribe of West Kameng, Arunachal Pradesh
Authors: Singh, Ranjay K
Singh, Anamika
Sureja, Amish K
Keywords: Arunachal Pradesh
Biodiversity conservation
Ethnic foods
Monpa tribe
Traditional Foods
Issue Date: Jan-2007
Publisher: CSIR
IPC CodeInt. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06, A23L2/02, C12G
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 nature. Looking to the importance of location specific traditional knowledge in processing of foods, a study was conducted among Monpa tribe of Thembang and Dirang circle of West Kameng district of Arunachal Pradesh. Data were collected using the participatory and conventional tools. The study demonstrates that Monpa tribe prepares a range of alcoholic beverages from finger millet (Eleusine coracana Gaertn.), maize (Zea mays Linn.), barley (Hordeum vulgare Linn.) and rice (Oryza sativa Linn.). Traditional foods are mainly based on yak milk, soybean (Glycine max Merrill.), buckwheat (Fagopyrum esculentum Moench), Amaranthus, maize, barley, chilli and various indigenous of fruits and vegetables. The foods consumed by Monpa tribe are nutritionally rich and are compatible with their ethnicity. The variability in the altitude, diversities in the socio-cultural and ecological edges affect the preservation, selection and use pattern of ethnic foods. The types of foods used in daily diet also signify the knowledge and learning network of women, governed by many institutions like mila, lakpa & barter system and elders of society. Diversities in the culturally and nutritionally important foods have made possible the conservation of indigenous biodiversity. Social gathering and cultural occasions provide opportunity in sharing the foods and learning the related knowledge systems.
Page(s): 25-36
ISSN: 0972-5938
Source:IJTK Vol.06(1) [January 2007]

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