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首页> 外文期刊>Current Science: A Fortnightly Journal of Research >Ethnic study on bastenga, a fermented bamboo shoot product of Nagaland, India
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Ethnic study on bastenga, a fermented bamboo shoot product of Nagaland, India

机译：Bastenga的民族研究，印度纳加兰发酵竹笋产品

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摘要

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.
机译：竹笋是印度纳加兰纳加部落的当地美食，发酵方法的艺术标志着该地区的民族多样性。Bastenga是纳加兰的一种发酵竹笋产品，在部落家庭的烹饪实践中庆祝它的存在，并成为他们生计的一个组成部分。通过问卷调查，对来自该州不同地区的代表不同部落的女性进行了采访，以记录不同部落制备巴斯滕加的传统方法。围绕巴斯滕加建立的民族传统包括男子从野外采集嫩芽，而准备工作则涉及妇女和儿童。传统知识大多由母亲传给女儿。土著的制备方法因部落而异，而大多数方法是重叠的。美食数据提供了整个州的累积信息。部落社区拥有共同的美食，这进一步促进了该地区的社会经济和文化民族性。

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