Current Science

Open Access Open Access  Restricted Access Subscription Access

Ethnic Study on Bastenga, A Fermented Bamboo Shoot Product of Nagaland, India


Affiliations
1 Department of Botany, Nagaland University, Lumami 798 627, India
 

Bamboo shoots are a local delicacy among the Naga tribe of Nagaland, India and the art of fermentation methods marks the ethnic diversity within the region. Bastenga, a fermented bamboo shoot product of Nagaland celebrates its existence in the culinary practice of tribal homes and forms an integral part of their livelihood. Womenfolk representing various tribes from different parts of the state were interviewed through questionnaires to document the traditional methods of preparation of bastenga by the various tribes. The ethnic tradition built around bastenga involves men collecting tender shoots from the wild whereas the preparation involves women and children. The traditional knowledge is mostly passed from mothers to their daughters. The indigenous method of preparation varies among the different tribes, while most methods overlap. Data on gastronomy provide cumulative information across the state. The tribal communities share a common gastronomy, which further contributes to the socio-economic and cultural ethnicity of the region.

Keywords

Bamboo Shoot, Ethnic Diversity, Fermentation Methods, Traditional Method, Tribal Communities.
User
Notifications
Font Size

  • Sundriyal, R. C., Upreti, T. C. and Varuni, R., Bamboo and cane resource utilization and conservation in the Apatani Plateau, Arunachal Pradesh, India: implications for management. J. Bamboo Rattan, 2002, 1(3), 205–246.

  • Bystriakova, N., Kapos, V. and Lysenko, I., Bamboo diversity. UNEP-WCMC/INBAR, 2004.

  • FSI, The India State of Forest Report 2011, Forest Survey of India, 2011.

  • Bhatt, B. P., Singha., L. B., Sachan, M. S. and Singh, K., Commercial edible bamboo species of the North-Eastern Himalayan Region, India. Part 1: Young shoot sales. J. Bamboo Rattan, 2004, 3(4), 337–364.

  • Kithan, L. N., Socio-economic importance of bamboo among the Nagas of Nagaland. J. Human Ecol., 2014, 48(3), 393–397.

  • Sarkar, J. and Sundriyal, R. C., Indigenous uses, management and conservation of bamboo resource in Arunachal Pradesh, North East India. Bamboo J., 2002, 19, 24–39.

  • Deb, C. R. and Jamir, B., Ethnic fermented foods and products of Nagaland, India. J. Food Chem. Nanotechnol., 2020-079.


Abstract Views: 391

PDF Views: 151




  • Ethnic Study on Bastenga, A Fermented Bamboo Shoot Product of Nagaland, India

Abstract Views: 391  |  PDF Views: 151

Authors

Lydia Yeptho
Department of Botany, Nagaland University, Lumami 798 627, India
T. Ajungla
Department of Botany, Nagaland University, Lumami 798 627, India
Keviphruonuo Kuotsu
Department of Botany, Nagaland University, Lumami 798 627, India

Abstract


Bamboo shoots are a local delicacy among the Naga tribe of Nagaland, India and the art of fermentation methods marks the ethnic diversity within the region. Bastenga, a fermented bamboo shoot product of Nagaland celebrates its existence in the culinary practice of tribal homes and forms an integral part of their livelihood. Womenfolk representing various tribes from different parts of the state were interviewed through questionnaires to document the traditional methods of preparation of bastenga by the various tribes. The ethnic tradition built around bastenga involves men collecting tender shoots from the wild whereas the preparation involves women and children. The traditional knowledge is mostly passed from mothers to their daughters. The indigenous method of preparation varies among the different tribes, while most methods overlap. Data on gastronomy provide cumulative information across the state. The tribal communities share a common gastronomy, which further contributes to the socio-economic and cultural ethnicity of the region.

Keywords


Bamboo Shoot, Ethnic Diversity, Fermentation Methods, Traditional Method, Tribal Communities.

References





DOI: https://doi.org/10.18520/cs%2Fv120%2Fi4%2F715-718