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INDIGENOUS FOOD HABIT SYSTEM OF PADAM TRIBES WITH SPECIAL REFERENCE TO EAST SIANG DISTRICT, ARUNACHAL PRADESH

  • Unique Paper ID: 165096
  • Volume: 11
  • Issue: 1
  • PageNo: 480-490
  • Abstract:
  • This paper aims to concentrate on the native dietary habits of the Padams, a sub-tribe of the Adi people living in the East Siang District of Arunachal Pradesh. The present study is exclusively concentrated on the Padams of East Siang District. The paper also tries to analyze the traditional knowledge system related to the preservation and processing of their ethnic food system. Since ancient times, the Padams, one of the Adi group's sub-tribes, have lived in this region that is home to a wide variety of plant and animal species. Their extensive and long-standing traditional understanding of biological materials and resources is rooted in nature. They prepare and consume food in their civilization in a distinct manner. The terrain, climate, land type, and other factors that affect a community's eating and drinking habits are taken into account. The analysis reveals that there is an animistic conception associated with vegetation, animals, grooves, and ritual ceremonies. The Padams used different items of meats and wild leafy differently in their own indigenous form. The Padams have reported the use of around forty species of wild edible plants. They consume roots, fruits, seeds, stems, leaves, and other plant materials. Whatever the type of food, it is not eaten raw, with the exception of a few green veggies, nuts, and roots. Apart from agriculture, the activities of fishing and hunting are always a supplementary part of food. The Padams consume some of the native plants that grow in the immediate vicinity as veggies. Some of them are even more effective than medications in curing the different illnesses that plague mankind. A few of the most often used native plants are Onger (Zanthoxylum rhetsa), Dhenkia saag (Diplazium esculentum), Marsang (Spilanthus acmella), Ongin (Clerodendrum colebrookianum), Rori (Piper Cyslrestre), Oyik (Pougolgia hirta), Gaam (Glochidion), Nupuk (Fagopyrum esenlentum), Koyir (Glochidion), Tapar(Local Mushroom)(Epicurius), kopi (Solanum melongene), Anke( Castonopsis hystrix), Sirang (Castonopsis indica) etc. are seen to be a component of both diet and traditional treatments. The findings show that the Padam tribes are skilled at using their native biodiversity to create foods that ar
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Cite This Article

  • ISSN: 2349-6002
  • Volume: 11
  • Issue: 1
  • PageNo: 480-490

INDIGENOUS FOOD HABIT SYSTEM OF PADAM TRIBES WITH SPECIAL REFERENCE TO EAST SIANG DISTRICT, ARUNACHAL PRADESH

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Impact Factor
8.01 (Year 2024)
UGC Approved
Journal no 47859

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