Ethnic food knowledge of highland pastoral communities in the Himalayas and prospects for its sustainability

Kala, Chandra Prakash

doi:10.1016/j.ijgfs.2021.100309

Cited by 7 publications

(5 citation statements)

References 18 publications

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“…At a time when small farmers in rural areas are suffering the impacts of urbanisation and industrial agriculture, ethnic cuisines can help them enhance and diversify their livelihood options. They could engage in small enterprises based on ethnic cuisines and ecotourism initiatives that promote local foods (Kala, 2021). Authentic local cuisines can play a role in drawing tourists to a particular destination.…”

Section: Ethnic Cuisines Link Communities To Businessmentioning

confidence: 99%

Ethnic cuisines from the eastern Himalaya: Revitalising and sustaining mountain food systems

Shakya,

Liu,

Aryal

et al. 2024

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The book features selected cuisines of the ethnic communities of two transboundary landscapes – the Far Eastern Himalayan Landscape shared by China, India, and Myanmar, and the Kangchenjunga Landscape shared by Bhutan, India, and Nepal. We present the recipes of these cuisines and discuss their implications for biodiversity conservation, cultural preservation, and food and nutrition security. We have featured 10 ethnic communities and 31 unique recipes that use around 100 types of ingredients, both plant and animal-based, farmed and wild, common and rare.

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Section: Ethnic Cuisines Link Communities To Businessmentioning

confidence: 99%

Ethnic cuisines from the eastern Himalaya: Revitalising and sustaining mountain food systems

Shakya,

Liu,

Aryal

et al. 2024

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“…Initiatives aimed at documenting, safeguarding and promoting endangered and marginalized traditional foods have been sporadically designed by scholars—for instance, Nabhan, Walker, and Moreno (2010) engaged several USA actors in identifying and valorizing disappearing wild foods; Taylor and Anderson (2020) identified cultural keystone food groups across migrants; Jacob et al (2021) developed a method for gathering ethnonutritional data in dietary surveys on food biodiversity—food movements (Slow Food 2021), international organizations (Maundu et al 2013; Padulosi et al 2014), as well as governmental and scientific institutes committed to the promotion of national and regional material culture (e.g., The Polish Ethnographic Atlas created by the Institute of Archaeology and Ethnology of the Polish Academy of Sciences [Łuczaj 2014] and the project Wiki de Patrimonio Alimentario funded by the Ecuadorian Ministry of Culture and Heritage [Ministerio de Cultura y Patrimonio del Ecuador 2019]).…”

Section: Food Scouting and Its Relevance: Quo Vadunt?mentioning

confidence: 99%

“…In these key locations, the research is aimed at inventorying the diversity of local products or analyzing a specific food product, mapping the actors (human and non-human) that are active therein, and exploring the relationships among them. Food scouting activities can be contextualized within a selected geographical area, whose extension varies depending on the scope of the study: from small locales that coincide with specific villages, cities, or segments of a province (e.g., Łuczaj et al 2019;Pieroni and Giusti 2009), to more extended areas such as a country or even transnational regions (e.g., Dogan et al 2015;Kala 2021).…”

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confidence: 99%

Searching for Germane Questions in the Ethnobiology of Food Scouting

Zocchi

Mattalia

Aziz

et al. 2023

Journal of Ethnobiology

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In the past two decades, ethnobiologists have increasingly paid attention to the scouting and documentation of endangered corpora of local food elements and associated traditional knowledge. In this endeavor, food scouting encompasses the methodological tools used for mapping, inventorying, and documenting food and food-related resources. The growing body of research in this field is shedding light on the potentialities of these practices in obtaining baseline data regarding food heritage, which can, in turn, empower local communities in their dynamic understanding and safeguarding of this resource. While food scouting have been gaining an important role in current food and gastronomic ethnobiological research, as well as in other fields of study (e.g., geography and anthropology), little attention has been paid thus far to the methods and approaches underpinning these activities. To partially fill this gap, this contribution aims to tackle some methodological issues connected to the documentation of food and gastronomic elements embedded in local knowledge. Acknowledging the plethora of methods applicable in food scouting research, we describe three specific applications of food scouting to elicit data on local food diversity, highlighting their prospects and limitations. The first case addresses market surveys to obtain baseline data on the local food systems and their associated diversity, the second focuses on context-based freelisting methods for eliciting wild food plant uses, and the third discusses methods for scouting and inventorying artisanal food products. Acknowledging the contributions of Justin Nolan to the advancement of methods in the field of ethnobiology, we suggest that the methodological toolkit of food scouting should include ad hoc transdisciplinary platforms codesigned together with local food actors.

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“…Over the years, values engrained in TEK have paved the way to accept this knowledge system across the disciplines, and many agriculturalists, pharmacologists, and water engineers are infuenced by the traditional practices of tribal communities [37]. Traditional knowledge on the use and signifcance of plants for food and medicine, as discovered and accumulated by the tribal communities, has been the source of many modern medicines and nutritious food products [38]. Te World Health Organization (WHO) has also projected that worldwide around 3.5 billion people in developing countries rely on plant-based medicines for primary healthcare.…”

Section: Wide-reaching Concerns Of Tribal Tekmentioning

confidence: 99%

Traditional Ecological Knowledge of Tribal Communities and Sustainability of Nature and Natural Resources in Pachmarhi Biosphere Reserve in India

Kala

2022

International Journal of Ecology

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Traditional ecological knowledge (TEK) continues to erode as a result of globalization and the homogenization of diverse cultures, yet it has helped to conserve natural resources and preserve nature for centuries. Biosphere reserves have been established in regions where both cultural and natural resource assortments are deemed rich. The present study was carried out in the Pachmarhi Biosphere Reserve (PBR) of India with the major objective of investigating the TEK of local communities with respect to the sustainability of nature and natural resources. Through both a questionnaire and interviews with tribal groups in PBR, a total of 128 plant species were documented, of which the highest number of species (52%) was used for food, followed by medicine (40%), cultural practices (13%), and construction of houses (11%). Apart from the collection of plants from the adjacent forests for their sustenance, the tribal groups engaged in various other activities including farming practices, maintenance of home gardens, soil and water conservation, and continuance of sacred groves. The nature and natural resource-based livelihood and conservation activities of tribal groups involve specific cultural practices and customary norms. This study reveals that the traditional knowledge of tribal communities offers unique ideas for developing and contributing to more effective sustainable management practices and nature conservation. It has a great potential to strengthen the agriculture and health sectors, as the tribal communities have accumulated a fair amount of knowledge in such sectors.

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Ethnic food knowledge of highland pastoral communities in the Himalayas and prospects for its sustainability

Cited by 7 publications

References 18 publications

Ethnic cuisines from the eastern Himalaya: Revitalising and sustaining mountain food systems

Ethnic cuisines from the eastern Himalaya: Revitalising and sustaining mountain food systems

Searching for Germane Questions in the Ethnobiology of Food Scouting

Traditional Ecological Knowledge of Tribal Communities and Sustainability of Nature and Natural Resources in Pachmarhi Biosphere Reserve in India

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