Traditional Festive Cuisine of North Karnataka

摘要

Food is an integral part of any festival wherein, specific traditional festival foods are prepared, both in rural and urban India. An investigation was conducted to document the major Hindu festivals, festive foods and socio-economic factors associated. Data was collected through cross sectional and longitudinal surveys. Hindu families 100 each from rural and urban scattered in four directions of Dharwad taluk were selected randomly by purposive sampling technique. The investigation revealed that the festive cuisine comprised of 45 sweet and 33 savory traditional foods in the form of either main course or accompaniments. The caste, religion and location influenced the festival celebration. It was observed that families belonging to major caste (Lingayat) communities celebrated more festivals than other caste groups and Scheduled Castes/Scheduled Tribes families. However, rural families celebrated more festivals compared to urban counter parts. Association between festival foods and caste categories; number of festival foods, income and size of family was observed in both rural and urban groups. Nagarpanchami was celebrated with more number of festival foods both in urban and rural families. It was observed that low-income rural families prepared more festival foods during all the festivals except Ganesh Chaturthi. However, the high-income group of urban families prepared more foods during Sankaranti, Ugadi, Nagarpanchami and Ganesh Chaturthi. During Ganesh chaturthi and Shigehunnive nuclear families of rural and joint families of urban areas enjoyed more festive foods.