Information Studies
  • Year: 2012
  • Volume: 18
  • Issue: 3

Regional Food Diversity of Traditional Indian Cuisines – A Perspective Based on the Database of Indian Cuisines

  • Author:
  • V. Manikanta1, S.S. Kumara1, P. Harsha1, P. Manilal
  • Total Page Count: 12
  • Page Number: 177 to 188

1Department of Human Resource Development, CSIR-CFTRI, Mysore 570020

*Corresponding author, Department of Planning Monitoring and Coordination, CSIR-CFTRI, Mysore-570020; E-mail: tkdlcftri@gmail.com

Online published on 9 July, 2012.

Abstract

Indian traditional foods are non-spatially mapped to different states and regions of the country. The mapping of region-wise cuisines on major food ingredient groups was carried out. Analysis was made towards exploring the dominant shared cuisines based on selected major ingredients in the intra-regional states. The study shows the diverse nature of the origin or existence of cuisine traditions in the country.

Keywords

traditional foods, shared cuisines, food diversity