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Food Practices among Ethnic Communities of Bangladesh Food Practices among Ethnic Communities of Bangladesh (Some Observations among Manipuri and Khasi.

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Presentation on theme: "Food Practices among Ethnic Communities of Bangladesh Food Practices among Ethnic Communities of Bangladesh (Some Observations among Manipuri and Khasi."— Presentation transcript:

1 Food Practices among Ethnic Communities of Bangladesh Food Practices among Ethnic Communities of Bangladesh (Some Observations among Manipuri and Khasi Communities in Sylhet) Naila Momotaz Bari

2 Objective To understand the food practice of Manipuri and Khasi communities in Sylhet To understand the food practice of Manipuri and Khasi communities in Sylhet

3 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

4 Location & The people Manipuri Community: Manipuri Community: 1.Sylhet Town 2.Kamalganj, Sylhet 3.Sreemangal Khasi Community: Khasi Community: 1.Jafflong,Sylhet 2.Sreemangal, Sylhet 3.Sunamganj

5 Sample Selection and Methodology of Interview 1.The eldest person in the family 2.The educated person in the family 3.The person in charge of preparing meals

6 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

7 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

8 Probe List: Religion Monipuri: 1.Old Hinduism (Bishnupriya) 2.Mitoi 3.Muslims (Mitoi Pangan) (Quite rare in Sreemangal) Khasia: 1.Christian 2.Nature Worshipping 3.Thinga (Traditional Praying)

9 Probe List Distance between Mainstream Market and their Habitat Socio-economic & Ecological Factors For Food Selection Geo-topographical Factors Sensory Characteristics for Food Selection 1.Taste 2.Texture 3.Visual Characteristics

10 Findings Health status for particular food selection:

11 Name of Ritual Dishes in Manipuri community: Name of Food Process of Food EronbaMashed vegetables with water Amerpi Mashed vegetables without water ChamphudhVegetables and Fish in gravy ChamdhongBoiled vegetables and fish ShinjhuMixed fresh salad OshoiMashed young bamboo. KanjiMashed and grilled fish VoutongMashed and fried vegetables

12 Vegetables in Manipuri Community ToningkhokMayangba

13 Vegetables in Manipuri Community HeinaZendam

14 Vegetables in Manipuri Community BoshpataEkaithabik

15 Vegetables in Manipuri Community FaagfayZenam

16 Source of Water From Tube wellPond

17 Source of Water Water Solution SystemWater fall

18 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.

19 Special Thanks To Supervised by Supervised by: Sponsored by: AKM Mazharul Islam Associate Professor Anthropology Department Shahjalal University of Science & Technology AHZ Agro Industries (Pvt) Ltd Dhaka, Bangladesh


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