Open AccessReview on: uses of cereals in traditional foods of Nepal and their preparation process
Author(s) -
Anish Dangal,
Prekshya Timsina,
Sangam Dahal
Publication year - 2021
Publication title -
eureka, life sciences/eureka, life sciences.
Language(s) - English
Resource type - Journals
eISSN - 2504-5695
pISSN - 2504-5687
DOI - 10.21303/2504-5695.2021.002122
Subject(s) - ethnic group , traditional knowledge , indigenous , modernization theory , diversity (politics) , agriculture , geography , livelihood , cultural diversity , microbiology and biotechnology , socioeconomics , social science , economic growth , sociology , biology , anthropology , ecology , archaeology , economics
The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods.
Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional beliefs and practices. In Nepal, the primary occupation of many people is agriculture. Cereals like finger millet, buckwheat etc. are among the underutilized crops in this country. Nepal is rich in traditional and indigenous foods because of the richness in ethnic diversity. During the research we came to know that traditional food is attached to emotional and cultural level for the old generational residents of this country, but this trend seems to be decreasing in today’s generation due to Western culture influence and modernization. During preparation the process followed was still same as followed decades ago. The advancement in food technologies can be followed by the advancement in traditional foods for their own benefits. We should protect and promote our traditional foods, as it is deeply rooted with our cultural aspects; which results in preservation of culture and traditions. This article is about the use of cereals in traditional food of Nepal and their preparation process