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