ETHNIC FOODS: A FUSION OF CUISINE CULTURE
Let us Build wellness rather than treating Disease
– Bruce Daggy
People around the world eat different foods based on their culture and tradition. Remarkably the food becomes an integral part of our tradition. Traditional cuisines are passed on through generations which indirectly kept a stronghold on wellness or disease. Healthier food results from the ingredients, time, and temperature. The Discovery of fire and the invention of wheels are hallmark achievements of human evolution. Is wellness a state of mind or physique or temperamental.? To answer this question, we must ponder the pages of the “origin of species” written by Charles Darwin. He observed the evolution by close observation of species in the Galapagos island.
Global recession couldn’t deteriorate the fast-moving consumer goods (FMCG) sector. The local available fruits and vegetables serve the purpose of daily nutrient requirements. The human body adapts its metabolism inline with the availability of the local/ seasonal fruits or vegetables of the region/ country. Various categories of ethnic foods include, Indian, Thai, Vietnamese, Burmese, Greek, Japanese, Mexican, Chinese, Korean, Italian, French, American, etc., Each territory has got an indigenous way of preparing their food by the climatic variations, flora, and fauna.
To live, all organisms need to consume and digest the food properly. Food is the composition of nutrients with the inherent capacity to provide energy to the living cells based on cellular metabolism and functions. Energy is simply defined as the strength and vitality required for sustained physical or mental activity. Human cells and organs derive energy from the food consumption. The human body converts the food into blood, which is not possible in any laboratories.
Authentic South Indian Thalli
“We are what we eat – – Hippocrates”
Balanced Diet is an appropriate term to describe ethnic foods. Pregnant or lactating women fed with proper traditional diet improve child growth and behavior as supported by the Scientific research interventions. The Hereditary disease shall be treated with the proper intake of traditional foods. This actually helps in mitigating the occurrence of genetic disorders like Diabetes to the offsprings through traditional food practice.
Food culinary or cooking is an art. Indian cuisines contain probiotics, antioxidants, and dietary fibers. With all the food fortification, the human body can able to maintain the Body Mass Index (BMI) and blood glucose level. Sprouting, Brewing, Fermentation, and Malting is used in the preparation of Indian cuisine.
Food from Indian Literature
Indian Vedic literature is a collection of an enormous number of books including Puranas, ithihas, etc. Food is not only meant for bodyweight or cell growth. Food is a part of the cosmic moral cycle of the universe.
Disease is the imbalance in the state of physique, mind, and spirit. The consumed food becomes plasma, blood, muscle, fat, bone marrow, reproductive element, and body fluids.
The ethnic foods of India are classified as the Satvika, Rajisvika, or Tamasvika. If an individual continues to take the food of Satvika nature will be truly wise, Rajisvika nature will gain energy to perform regular work and Tamasvika nature will be considered as crass qualities of human nature (Sarkar et al., 2015).
Food cuisines include a good quantity of carbohydrates, proteins, lipids, minerals, vitamins, dietary fibers, oxygen, and water which takes care of comprehensive health management.
A fact that India has the largest diaspora in the world. It spreads with almost 18 million people living in different countries. The diaspora has contributed much to the spread of traditional cuisines in the world. The south Indian food itineraries are famously termed as ‘soul food’. The term, ‘soul food’ signifies it is very close to the universe and the body. The soul food gives energy, activates electrons, replicates DNA, metabolize cells, triggers tissues, functionalize organs and energize the body. The cosmic touch is felt by the inner senses and blossomed by the life within the food.
Food, Culture & Lifestyle
Cooking improves the lifestyle and culture,
- Home-based semi-solid food for infants (after 3 months)
- Diet rich in nutrients for good physical and mental development of children
- Intake of more organic vegetables and fruits in the diet regularly.
- Moderate consumption of edible oil, salt, and butter.
- Usage of appropriate cooking methods for Cereals/ Meat and Dairy products.
- Elderly people needs micronutrient-rich foods
- Appropriate intake of water or beverage consumption.
The weight gain and the level of blood glucose are the primary concern. The human body requires yoga, pranayama, and meditation for proper metabolism. The coordination of physique and mind will enhance the concentration in the work. Secondary genomes present in our body is responsible for the wellness/ disease of mankind.
Ethnic Food Consumption
The ethnic foods of India are versatile. The production depends on agricultural practices, climate, culture, trade, uncertainties including natural disasters and dynasty. Global food research improves the food habits of future generations. The industrial and commercial sector should recommend good ‘soul food’ for the betterment of generations to come.
Eat Healthy and Think wisely..:) Stay hungry..!
1. P Sarkar, L Kumar DH, C Dhumal, S S Panigrahi, R Choudhary, “Traditional and ayurvedic foods of Indian origin”, J Ethnic Food, Vol.2, Issue 3, Sep 2015
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