Challenges of globalization on local cuisine: Brief study on the ethnic cuisines of Assam

Abstract

The concept of globalization has kicked a longstanding debate about the advantages and disadvantages of tourism of local cultures. On the one hand, there is revival of the indigenous craft, cuisine, music and dance; in more metaphorical term, in turn; it is reasserting the rights of the particular social group through their cultural code. On the other hand, the revival only for the sake of tourist’s ‘gaze’ and ‘taste’ is a kind of slow-poisoning which ultimately ends up in destroying the identity of the particular socio-cultural group.  The present paper will examine the macro-level theoretical discussion of the ‘globalizing the locals’ through a telescopic study of the traditional and tribal cuisines of Assam. The cuisines of Assam are a mixture of different indigenous styles with considerable regional variations. The Assamese cuisines, both vegetarian and non-vegetarian dishes are characterized by very little use of spice but a special strong flavor due to the use of endemic exotic herbs, fruits and vegetables – fresh, dried and fermented. A traditional meal of Assam begins with Khar and ends with a Tenga. A recent research says that the combination of Khar and Tenga served on the brass metal utensils keeps some rare infection away from our body. In Assam, there are more than twelve varieties of rice and uncountable species of delicious fishes. Each Assamese dish has an ayurvedic end, thus in the time of junk food and fast food, the traditional Assamese dishes stand sharply against the world of unhealthy cuisines. The use of local ingredients with special treatments makes the Assamese cuisine very popular not only in North East of India but also it gains its momentum throughout the Northern India, recently.