Culinary Processes as Body of Knowledge and Cultural Phenomenon

Abstract

The central broadest interest besides nutritional values and culinary procedures evaluated there is also commitment to the reflections on the presence of food in ceremonial and communal festivals across the world. For that reason and as focused discourse this paper would give specific cultural examples from Hindu traditions. Discreetly never losing sight of the intercultural interests that give sense of daily nourishments being also as sharable metaphors and part of communal bonding in many cultures. Four examples of culinary techniques will be the approach to the researched tested and transmitted ways of nourishment.1. Ghee: Clarified butter traditionally made by churning fermented milk curd and boiled until fat is separated from milk solids. Discussed are the practicality and symbology of the most commonly used substance in Indian subcontinents as a nourishment, social sharing and part of auspicious rituals and religious beliefs 2. Khichri: As old as Vedic time researched by Rishi’s tested and integrated into daily diet as highly nutritive value, culinary delicacy and also used for dish as celebrating new crop, alleviating medical conditions. The chapter would also look into Khichri as a part of food folklore and food proverbs. 3. Galouti Kebab: Extremely tenderized and fine textured Lamb’s ground meat. Associated in Indian subcontinent as an example of desirable delicacy. It was minced nine times to get extremely fine texture and marinated with spices and raw papaya as a tenderizer. This procedure and its story of origin (Emperor Nawab Asad-ud-Daula 1748 -1797) will be discussed as an example of a relationship of story and food process and enjoyment. Conclusions:In closing the general reflections on culinary skills commitment, social engagement and aesthetic values will be complimented and briefly summarized by presences of traditional, historic and contemporary cultural values