V. Ashok Vardhan: Ethnic Food Habits of Lakshadweep Inhabitants. Self-Reliance, Sustainability and Self-Identity, 147–154

Abstract

Food is not just limited in its scope as an essential requirement of human survival. Instead, it is a cultural constraint. The origin of different food cultures is related to the culture and environment niche of that particular society. The livelihood patterns and ecology have sturdily influenced the development of varying food patterns. The existing ecological diversity never dissatisfied people living in different climatic and geographic conditions such as islands, deserts, and river basin regions. Competently they traditionally engineered themselves to prepare various food items with the available resources, which integrated their culture. However, the food traits travelled to far-off cultures with migration and diffusion. The human’s vast curiosity led to adapting the new food traits to their system. As an example, Indian kitchens are filled with all sorts of cuisines, due to contact with diverse cultural groups. The Greeks, Romans, and Egyptians have introduced spices such as saffron, fenugreek, and fennel, the Arabs have introduced coffee and Muslim cuisine in Malabar Region, the Persian Zoroastrians have brought popular Biriyani, the Afghans introduced variety of Kebabs, the Moghuls introduced dry fruits, nuts, and meats with cream, Butter, Sauces, Samosas and during the post-medieval and pre-modern period, the Portuguese have introduced Chilli, Potato, Yeast, Vinegar, Refined Sugar and the British have introduced Tea, Whiskey, etc. On the other hand, the traditional Indian food never changed its original character but continued with the new arrivals. In this context, the present study was made on natural food resources, the impact of ecology and culture on traditional food habits of the Lakshadweep Islands; continuity and changes in their food habits.

[India, Lakshadweep Islands, ecology and bio-diversity, people, food habits, continuity and change]