Seminar : Traditional Food habit and Production by Kha Manipur College
Date : 30 - 31 October 2014
Two days UGC Sponsored National Seminar Traditional Food habit and Production, 30-31 October, 2014 Kha Manipur College Manipur University.
For details: Click here
Venue: Department of Anthropology, Manipur University
Organized by
Department of Anthropology Kha Manipur College, Kakching,
Manipur - 795103
in collaboration with
Department of Anthropology, Manipur University
About the Seminar Different ethnic groups all over the world have their own unique culture of preparation and preservation of ethnic foods. Indeed all the methods and techniques have its own significance from different perspectives whether it might be of ritual or medicinal value. As an example, Bamboo shoot which has medicinal benefit has been extensively used by Mongoloid stocks of mainly Northeast India and other Southeast Asia.
Northeast India, as populated by various ethnic groups, has diverse food comprising both fermented and non fermented foods. More than 250 different types of fermented foods are prepared and consumed by different ethnic groups of this region, which includes various preparations made out of vegetables, bamboo, soyabean, meat, fish, cereal and alcoholic beverage. Of these, fermented bamboo shoot (soibum, soijin, soidon) and fermented soyabean (hawaizar) are very familiar to all the households in Manipur and its neighboring states.
Mentioned may be made that, such kind of fermented foods are also used in Southeast Asian countries. For instance, in Japan fermented soyabean foods such as miso, tempeh, natto, and soy or tamari sauce are produced by a host of beneficial yeast, mould and bacteria. Whole food, fermented soya powders, milks and yogurts are also cultured with multiple species of beneficial bacteria.
Even in Manipur, traditional fermented soyabean and bamboo shoots have been consumed as a regular food in different recipes over a long period of time. In order to meet growing demand of such fermented foods and to ensure its supply throughout the year, the quantity of production has been observed to have increased, as example in Kwatha village of Manipur where each household produced not less than 3-4 granaries of Soibum annually, on one hand.
On the other hand, the mass production of fermented foods may sometimes, knowingly and unknowingly contaminate which eventually cause health hazard. Keeping this in view, this seminar is organized to bring forth academicians, research scholars, social scientists, entrepreneurs and NGOs together to dissect and discuss the issue of preparation and preservation of such traditional foods from the perspective of scientific approach.
Focal Theme of the Seminar
o Traditional food habits of different ethnic groups.
o Bamboo shoot: techniques of preparation and preservation.
o Fermented soyabean: significance, methods preparation and preservation.
o Traditional food habits and its correlation with Health issue.
Abstract Submission : The abstract of about 250-300 words mentioning title, author(s) with proper affiliation and contact details should be submitted in soft copy either in [email protected] or [email protected] (12 font size, Times New Roman font and 1.5 spacing) on or before 16th Oct 2014.
* This information is sent by Khwairakpam Rakesh ( PhD Scholar School of Social sciences, Tata Institute of Social Sciences ) who can be contacted at khulakpakh(at)gmail(dot)com
This Post is webcasted on October 03 2014
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