Traditional Knowledge and the Ethno-gastronomy of Indigenous Steamed Snack Foods in Northeast India: A Review of Culinary Practices and Cultural Significance

Abstract

Background: India's vast cultural diversity, encompassing numerous civilizations, languages, climates, religions, and communities, has significantly contributed to the development of a rich and varied culinary heritage. North-East Indian cuisine, in particular, represents an exotic blend of traditional dishes influenced by regional practices and international interactions. Aim: The current study attempts to record all the information obtained from the culture and knowledge of the several ethnic people and create a scientific systematic document on existing production process, quality and overall knowledge of snacks related to ethnic/religious beliefs of North-Eastern India. Methods: The study involves ethnographic and field-based data collection from selected North-Eastern states. Data were gathered via interviews, direct observation, and participatory methods involving traditional food artisans and community members. The collected data is analyzed to identify key practices, challenges, and potential areas for technological intervention. Comparative assessments of traditional and modern processing methods are also conducted to explore potential improvements Results: The findings reveal a wealth of indigenous knowledge surrounding snack preparation, though current practices face issues related to standardization, labour demand, and perishability. However, these products possess significant potential for value addition and commercialization if supported by scientific standardization, mechanization, and improved packaging techniques. Indigenous knowledge offers valuable insights into ingredient functionality and cultural relevance, which can guide process optimization. Conclusion: Integrating traditional knowledge with scientific advancements can help standardize production, extend shelf life, and create market-ready products. This can promote entrepreneurship, generate rural employment, particularly for women, and preserve cultural food heritage by contributing to the socio-economic development of the region. The study emphasizes the need for scientific intervention in traditional snack production in North-East India to enhance quality, scale, and sustainability, while preserving cultural identity.