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Food Practices among Ethnic Communities of
Bangladesh
(Some Observations among Manipuri and Khasi Communities
in Sylhet)
Naila Momotaz Bari
Objective
• To understand the food practice of Manipuri and Khasi communities in Sylhet
Specific Objectives
• To observe and understand– Their regular food patterns – Food related physiological problems– Ritualistic food habits– Cooking pattern
• To do a comparative study on dietary practices between ethnic communities living in Sylhet and the mainstream population
Location & The people
• Manipuri Community:
1. Sylhet Town2. Kamalganj, Sylhet3. Sreemangal
• Khasi Community:1. Jafflong ,Sylhet2. Sreemangal, Sylhet3. Sunamganj
Sample Selection and Methodology of Interview
1. The eldest person in the family2. The educated person in the family3. The person in charge of preparing
meals
Factors Considered
• Culture• Religion• Distance between Mainstream Market
and Their Habitats• Economical and Ecological Factors for
Food Selection• Geo-topographical Factors• Sensory Characteristics for Food
Selection• Health Status for Particular Food
Selection
Probe List: Culture
1. The selection of a set of basic (staple or secondary) dishes
2. The frequent use of a characteristic set of condiments
3. The characteristic processing (e.g. chopping and cooking) of such dishes
4. The adoption of a variety of rules dealing with acceptable dishes and combinations, ceremonial dishes, the social context of eating, and the symbolic uses of dishes
Probe List: Religion
Monipuri:1. Old Hinduism (Bishnupriya)2. Mitoi3. Muslims (Mitoi Pangan) (Quite rare in
Sreemangal)Khasia:4. Christian5. Nature Worshipping6. Thinga (Traditional Praying)
Probe List
• Distance between Mainstream Market and their Habitat
• Socio-economic & Ecological Factors For Food Selection
• Geo-topographical Factors• Sensory Characteristics for Food
Selection1. Taste2. Texture3. Visual Characteristics
Findings
• Health status for particular food selection:
High Blood pressure
Diabetes Skin disese Matarnal death
Cancer No disese0%
10%
20%
30%
40%
50%
60%
70%
80%Series1 75%
Chart Title
Axi
s Ti
tle
Name of Ritual Dishes in Manipuri community:
Name of Food
Process of Food
Eronba Mashed vegetables with water
Amerpi Mashed vegetables without water
Champhudh Vegetables and Fish in gravy
Chamdhong Boiled vegetables and fish Shinjhu Mixed fresh salad Oshoi Mashed young bamboo. Kanji Mashed and grilled fish Voutong Mashed and fried
vegetables
Vegetables in Manipuri Community
Toningkhok Mayangba
Vegetables in Manipuri Community
Heina Zendam
Vegetables in Manipuri Community
Boshpata Ekaithabik
Vegetables in Manipuri Community
Faagfay Zenam
Source of Water
From Tube well Pond
Source of Water
Water Solution System Water fall
Conclusion
• Research is an endless and ongoing process. It will never end because food is related to factors such as society, culture, economy and also ecology. If any ingredients are changed, eating patterns can also change over time. In order to keep track of such changes, we have initiated this study – to better understand the change of eating patterns, along with health and nature. This is an opportunity to begin studies into new fields of food and anthropology.
Special Thanks To
Supervised by: Sponsored by:
AKM Mazharul IslamAssociate ProfessorAnthropology DepartmentShahjalal University of Science & Technology
AHZ Agro Industries (Pvt) Ltd
Dhaka, Bangladesh
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