Traditional crop diversity and indigenous food systems of Kullu Valley, Himachal Pradesh
Ankita Thakur, Pankaj Gupta
Traditional food crops consumed by the local communities across the world are the vegetable and food crops that are either cultivated or grow wild. The people in Kullu Valley consumes local food crops that are growing wildly and cultivated. Traditional food consumption pattern has lasted until now and has deep cultural connotation. The ethnic foods which reflect the history, rich tradition, and individuality of the ethnic communities are prepared from the food crops and edibles collected from forests. Hence, it is important to examine the contextual, personal, and bio-anthropological factors that affect the food consumption patterns and related practices of mountain people. This paper, based on the exploratory survey carried out in Kullu Valley, discusses the traditional crops and recipes linked with the ethnic food preparations, food consumption patterns, and bio-anthropological connotation of food.