Tai-Khamyang Cuisine and Fermented foods

  • Jasmine Chetia

Abstract

The traditional foods processed and prepared by different ethnic communities are connected to the socio-cultural, ecological, spiritual life and health, which demonstrate their incremental earning to sustain their life and ecosystem as a whole. This paper discusses different cuisines and fermented foods of the tribe Tai-Khamyang based on data collected from survey in three old villages of Charaideo district of Assam namely Disangpani Shyam Village, Solapathar Shyam Village and Rohan Shyam Village. The foods used in the dietary system were found to be nutritionally rich and culturally important.

Published
2020-01-13
How to Cite
Jasmine Chetia. (2020). Tai-Khamyang Cuisine and Fermented foods. International Journal of Advanced Science and Technology, 29(2), 4811 - 4815. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/34953