Folk Culture of Garhwal Himalaya: Ethnic Food and its medicinal value - A brief analysis
| Autor: | Pratibha Baluni, Suniti Kumar Kuriyal, Kusum Dobriyal |
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| Rok vydání: | 2021 |
| Zdroj: | Journal of Mountain Research. 16 |
| ISSN: | 2582-5011 0974-3030 |
| DOI: | 10.51220/jmr.v16i3.26 |
| Popis: | Garhwal Himalaya is rich in its cultural diversity since ancient time. Types of food grains and the recipes used in common and in particular during specific occasions is an important aspect of culture of Garhwal Himalayan folk. Though an enormous number of plant species, which are identified as food and medicines by the folk, are naturally available or are grown in this soil, some very specific food items (Ragi, Amranthur, Ogal, Jwar, Maize, Rajma, Gahat, Bhatt, Urd, Suntha, Lobihiya, Moong, Til, Bhang jeera, Jau, Red Rice, etc.), their specific recipes, and medicinal value is discussed in the paper. Recipes prepared during different cultural ceremonies or festivals out of these food items are also discussed. |
| Databáze: | OpenAIRE |
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