sign in sign up
<<
Home , Assamese cuisine

International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

Challenges of globalization on local : Brief study on the ethnic of Nurmahmud Ali & Earnest Anand 1Assistant Professor, School of Hotel Management and Tourism, Lovely Professional University, Jalandhar, Punjab, Email- [email protected], 2Assistant Professor, School of Hotel Management and Tourism, Lovely Professional University, Jalandhar, Punjab, Email- [email protected] Abstract The concept of globalization has Assam begins with Khar and ends with a kicked a longstanding debate about the Tenga. A recent research says that the advantages and disadvantages of tourism of combination of Khar and Tenga served on the local cultures. On the one hand, there is revival brass metal utensils keeps some rare infection of the indigenous craft, cuisine, music and away from our body. In Assam, there are more dance; in more metaphorical term, in turn; it is than twelve varieties of and uncountable reasserting the rights of the particular social species of delicious fishes. Each Assamese group through their cultural code. On the other dish has an ayurvedic end, thus in the time of hand, the revival only for the sake of tourist‟s junk and , the traditional „gaze‟ and „taste‟ is a kind of slow-poisoning Assamese dishes stand sharply against the which ultimately ends up in destroying the world of unhealthy cuisines. The use of local identity of the particular socio-cultural group. ingredients with special treatments makes the The present paper will examine the macro- Assamese cuisine very popular not only in level theoretical discussion of the „globalizing North East of India but also it gains its the locals‟ through a telescopic study of the momentum throughout the Northern India, traditional and tribal cuisines of Assam. The recently. cuisines of Assam are a mixture of different indigenous styles with considerable regional Key Words: Globalization; Traditional variations. The Assamese cuisines, both Cuisine; Social Group vegetarian and non-vegetarian dishes are Introduction: characterized by very little use of but a Globalization has kicked a special strong flavor due to the use of endemic longstanding debate about the advantages and exotic , fruits and – fresh, disadvantages of tourism of local cultures. dried and fermented. A traditional of Globalization and tourism have become a

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2855 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

deadly mix for indigenous peoples. Tourism's money to travel can purchase a week or two of impact on indigenous peoples' way of life and another culture or part of nature) creates on their control of and access to their resources numerous and serious repercussions for host and environment has become more destinations and their environments. Tourism pronounced with globalization of the world is deeply rooted in a history of colonization economy. For several decades now, tourism and unequal relations between people and has been a major source of revenue for regions. Therefore, the effects of tourism countries, specifically in the Third World. Its cannot only be measured in terms of growth has been nothing short of phenomenal. employment generation, degree of pollution, In the 1950s, 25 million people travelled to a infrastructure development, and loss of foreign destination. In the 1960s, this grew to biodiversity. 70 million. By 1997, 617 million tourists had Overview of Assamese Cuisine History: been reported by the Madrid-based World Tourism Organization to have travelled to The Cuisine of Assam is a mixture of foreign countries. It is no wondered therefore different indigenous styles with considerable that cash-starved Third World countries view regional variations and some external tourism as a shortcut to rapid development. Its influences. It is characterized by very little use potential to earn billions of dollars easily has of but strong flavors due mainly to the resulted in it being viewed as a panacea for use of endemic exotic herbs, fruits and debt-ridden countries. But more than this, vegetables that are fresh, dried or fermented. tourism has become part and parcel of Assamese cuisine is an adventure on its own multilateral financial institutions' package for even though meat dishes are hard to find in it. financial bail-outs for countries in distress. With mostly fish and vegetarian dishes, it is Tourism is now being pursued as a serious still a delicious and convenient cuisine. development strategy for the Third World. Historically, Assamese cuisine has brought with it many traditional and simple dishes. Commodification is rampant in the Many of these have been known for a long tourism industry. Peoples and cultures are put time, and their methods of preparation have on display on postcards, promotional literature, hardly changed. In order to cook them, there and in their own homes when tourists arrive. are simple techniques employed that were The concept of "the right to a vacation" in practiced many years ago. If anyone keen to industrialized countries (anyone with the follow a good diet Assamese cuisine is

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2856 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

certainly low on calorie content because fish that the grain was first domesticated in the and rice are the staple . Vegetables and Assam- region. The most popular class are very commonly used in main of rice is the joha. Rice is eaten in many in addition to fish. Wide varieties of different forms: roasted and ground (xandoh), food including meat dishes may be included at boiled in its husk and flattened (chira), puffed times of celebration at banquets. Through (akhoi). There also grows a variety of rice that time, Assamese cuisine has focused on its can be just soaked and eaten (Komal Saul). limited use of spices, and quantities of salt and Rice is a part of all meals in Assam. A oil used. It is known Assamese cuisine tends to traditional consists of chira with use a minimum of these in order to produce and . Farmers eat cooked rice simple dishes that taste nice. With this soaked overnight (poita bhat) garnished with practice, one can say that food loaded with , , etc. Snacks would be spices and salt or for that matter is not really xandoh, Komal Saul or saul with milk. required in order for it taste great. This is in For other major meals, rice could be boiled, fact a great quality of this food. steamed or wrapped in leaves and roasted.

Sweets made during the festivals are (b) Fish: The next most important usually made of rice paste. is a paper- ingredient is the fish, harvested from the many thin pancake stuffed with sweet coconut paste rivers, ponds and lakes in the region. There is or sweet black seed paste. no traditional ethnic community in Assam that A traditional meal in Assam begins with a does not eat fish. Most traditional rural khar, a class of dishes named after the main households have their own ponds for ingredient, and ends with a tenga, a sour dish. pisciculture. Some of the most popular fishes These two dishes characterize a traditional are the rou (Labeo rohita), the illish meal in Assam. The food is usually served in (Tenualosa ilisha) and the chital (Chitala bell metal utensils made by an indigenous chitala), though the varieties of fish available community called Mariya. Tamul ( nut, and eaten is very large. The discerning generally raw) and generally concludes gourmand would be able to tell which region the meal. of Assam is known for which variety of fish. The most popular dish from Assam, the tenga, (a) Rice: Rice is the most important is an indispensable part of a proper meal in ingredient in this cuisine. The large varieties of Assam. rice found in the region have led to speculation

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2857 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

Green vegetables: Assam is very rich in and meats used generally. Indeed, the most vegetation, and green leafy vegetables, called stimulating of these appetizers can be chosen. xaak, are an important part of the cuisine. They are not spicy, but are just right for Some of them are grown while others like the stimulating your gastric juices. At the same dhekia (fern) grow wild. There is a time, if you are extremely hungry, you bewildering variety that is eaten and according stomach is soothed too. Assamese cuisine is to custom, one has to have a hundred different truly a complete one with these kinds of xaaks (greens) during Rongali . Locally appetizers and other main course meals. available green leafy vegetables are: Paleng Beverages: Beverages in a cuisine are (spinach), lai (a family of mustard greens), important, and in Assamese cuisine has the methi ( greens), khutora (amaranth), same. It has the well-known „chah‟ or that moricha, matikaduri, manimuni (asiatic is popular throughout India. This can be made pennywort), podina (mint), tengesi in various forms, depending on what anybody (dichondra), kolmou (water spinach), brahmi may like. Tea may be consumed at any time of (water hyssop), dhonia (celery or corriander), the day, and it is also common to have it after bhedailota etc. meals. Aside from chah being an important Exotic foods: Assam has its share of exotic beverage in Assamese cuisine, there is sherbat. foods. One such delicacy is eri polu, the pupa This is a very popular sweet drink that is made of the Eri silkworm after it has spun its of a number of ingredients. Sherbat may be cocoon. Fermented (khorisa) is made from ingredients like almonds and another traditional condiment used in coconut with milk added to it or it may even Assamese cuisine. have milk as the base instead of water. Often, to dilute the quantity of sherbat, water may be Appetizers: Appetizers in Assamese cuisine added to the sherbat. Otherwise it is consumed are a real treat. Soups may be commonly used in its thick form. Also, vermicelli is added to it as appetizers. However, there are smaller shies to make it a little different. of lentils and pulses that are used as appetizers. Since appetizers can also be in the form of Soups: Soups are versatile portions of any smaller portions of large sized meals, there is cuisine. They may be used as appetizers in an even greater variety one may have. Now, cuisines of any kind including Assamese this is considered to be quite a variety cuisine. However, in Assamese cuisine, soups considering that somebody does not chicken are normally had anyway one like. They are

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2858 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

considered to be nutritious and there are a lot tourism of the state and as a cultural tourism of people who consume them simply to gain product. It has a chance of great appeal to both strength. Among some of the common soups, domestic and international tourists. Assam is one will find the popular Soup or the absence of a clearly defined systematic Soup – These may be of different kinds, framework for the development, packaging and have a certain degree of spice and salt too and marketing of cultural tourism products.

Dessert: In Assamese cuisine there are a It can be said that there is need for the several desserts. As opposed to the lack of development of a clearly defined process meat dishes in Assamese cuisine, sweet dishes model which can be used in the packaging, are present and are of different types. Many of presentation and marketing of cultural them are quite sweet and thickened milk attractions of Assam in general and the . The use of and nuts marketing of the traditional and tribal cuisines is common in desserts. Yoghurt is popularly in particular. In general terms, the process by used as well. There are also sweets that are which cultural manifestations, cuisines, arts made from wheat flour, lentil flour, cheese and and craft, and other forms of cultural artifacts dried nuts. Not surprisingly, there are many are transformed into tourism products that are desserts made of rice. For those who would intended for the satisfaction of tourist like to avoid rice in their diet, a piece of beetle consumption is usually referred to as the nut and paan is also commonly considered as „Commodification process‟. Thus, in order for an alternative. any cultural centre to successfully develop and Pickle : Pickles are there made of , promote cultural tourism, it should have a indian gooseberry, hog plum, olive, , clearly defined framework on how to star fruit, mangosteen, , , elephant transform identified cultural resources to meet apple, Indian jujube, chilli, , etc.. specific tourist demands and expectations. The Commodification process model need not be The way forward: the process model for the static, but should be dynamic and capable of development of Cuisines of Assam as a modification, from time to time, in order to tourism product: meet changing cultural and socio-economic As it is seen, the cuisines of Assam conditions and tourist expectations. The have great nutritional and medicinal values process model of cultural tourism product which have great potential for development of development should consist of the following

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2859 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

principal components, proper packaging, in order to present and position the country as proper presentation and interpretation, and a unique tourist destination. proper marketing and promotion. Conclusion: Assam has great potential for the Marketing of the cuisines: development of cultural tourism; however it It has been seen that Assam lacks an lacks a clearly defined cultural tourism product appropriate and well co-ordinated strategy to development strategy that can be used for the market the state‟s cultural attractions specially systematic packaging, presentation and the varied cuisines. Consequently, over the marketing of the cuisines. Perhaps, the same years, no appropriate market research has been can be said with regard to the development of undertaken in order to find out the types of cultural in general. Thus, it tourists who may be attracted to those. Thus in can be said that currently there is no properly most instances, the marketing of the cultural organized and systematic packaging of the tourism attractions is usually perceived as a unique and diverse cultural resources for „one-stop‟ affair that mainly involves top tourism. The various stakeholders, particularly government officials and private tourism the representatives of local ethnic communities executives. In addition to it, the marketing of (whose cultural resources and cultural the cultural attractions in the domestic markets manifestations are used for the development of is rarely done if it is done at all. The marketing cultural tourism), private sector of those ethnic cuisines therefore, should representatives, and members of professional underline the whole approach of planning and and welfare groups are, most often, not management. It should involve clear involved in the process of Commodification in understanding of what cuisines are to be sold, which existing cultural resources are to whom and by whom. Most of the tourist transformed into cultural tourism products to comes to Assam attracted to visit the state for be presented to tourists. Proper interpretation them state‟s unique wildlife attractions. Thus of the cuisines that are presented to tourists in when marketing and promoting of cuisines of order to enable visitors to conceptualize and Assam, particularly in overseas tourist have clear understanding of the presentations generating countries, the cultural attributions is also lacking. The conclusions of the study i.e. the cuisines and other resources and therefore suggest formulating a process model wildlife attractions should be jointly marketed that can be used in the packaging and marketing of different traditional and tribal

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2860 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017

cuisines of Assam. The representatives of the Bordoloi, B.N., G. C. Sharma Thakur and various stakeholders should be involved the M.C. . Tribes of Assam part-1 : Commodification process and the presentation Tribal Research Institute. 1987. Print of cuisines to tourists. Further, proper Gogoi, L. Asomor sanaskriti. : marketing strategy should also be built into the Bonlota Publication.1994. Print Commodification process in order to target the cultural attractions to specific market Gunn, C.A. Tourism Planning, Washington: segments. Also, in the main overseas tourist\ Taylor and Francis. 1994. Print generating countries, the country‟s tourism Hakasham, U.R. Bor Asomor Bornil Sanskriti. image should broaden beyond the presentation Guwahati: Bina Library. 2008. Print and promotion of cultural tourism. In this regard, the Assam government should liaise Thakur, G.C. Sharma. The Lalungs (Tiwas). with overseas tour operators and travel agents Guwahati: Tribal Research Institute. 1985. in the presentation of up-to-date and accurate Print promotional and advertisement information Sharma, N.C. Asomiya Loksanskriti. concerning the country‟s unique and diverse Guwahati: Bani Prakashan. 1995. Print cultural attractions. In the domestic market, there is need for the establishment of local tour Richards. G. (ed). “The Scope and firms and travel agents who specialize in the Significance of Cultural Tourism”. Cultural promotion and marketing of the state‟s cultural Tourism in Europe. London: Biddles Ltd. attractions. These will lead to systematic and 1996. Print organized marketing and promotion of cultural Medlik, S. Managing Tourism. Heinemann, tourism in the existing, potentially, lucrative Oxford. 1995. Print domestic market. References: Kamra, K. K. Managing Tourist Destination, New Delhi: Kanishka Baruah, B.K. Asomor Loksanskriti. Guwahati: Publishers and Distributors. 2001. Print Bina Library. 1989. Print Web link: http://www.eatoutzone.com/Assamese_Cuisin Bhattacharya, P.C. (Ed.) Asomor Janajati. e.htm Kiran Prakashan . 2008. Print

Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2861