National Academy of Agricultural Sciences (NAAS)
 |
PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
There had been cumulative learning from generation to generation among the tribal societies living in close vicinity of the nature. They process and prepare several type of peculiar food and beverage items which are location specific and made with the help of traditional knowledge. Keeping these issues in mind, current study was conducted among the Monpa tribe of Tawang district of Arunachal Pradesh. The sample size of the study comprised of 120 respondents from this tribe. Personal interview method with a pre-tested structured schedule and focused group discussion were used for data collection. Results revealed that Monpa tribe had mastered the method of preparation of a range of food items and beverages. These food items include Thukpa, Momos, Khura, Zan, Puta, Khazi, Bresi, Khapse, Chhurpi etc which are prepared with the help of crops like rice, wheat, maize, barley, finger millet, buckwheat, vegetables and yak meat as well as milk. The beverages locally known as Sing-chang, Baang-chang, Aarak, Marchang, Monpa tea etc were prepared from fermentation, distillation and brewing of foodgrains. These kinds of cultural diversity needs to be preserved in India to have a distinctive feature which can be very good potential for tourism industry.
 |
 |
 |
 |
 |
