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ThesisItem Open Access FOOD HABIT OF TRIBAL COMMUNITY OF ASSAM WITH SPECIAL REFERENCE TO SHYAM TRIBE(AAU, Jorhat, 2020-09) Konwar, Manash Pratim; Deka, Manoshi BaruahThe present study on ―Food habit of tribal community of Assam with special reference to Shyam tribe‖ was carried out with the following objectives 1. Complete understanding of the Shyam tribe. 2. Food consumption and dietary habit of people of Shyam tribe. 3. Indigenous food practices in treatment of common health problems. The study was carried out in the Jorhat district of State of Assam. From Jorhat district Titabar development block was purposively selected. A list of the villages which are predominantly habitated by Shyam tribe was prepared from which two villages were selected randomly. From each of the village 30 Shyam people were selected through judgmental method. Thus total numbers of respondent were 60. Data was collected using structured interview schedule and analysed using appropriate statistical techniques viz., frequency, percentage, mean and standard deviation. The data revealed that more than half of the respondents were of middle adulthood group of 40- 60 years, had nuclear family (51.67%) medium family size (5-7 members) (56.67%). The status of education was up to middle school level (26.67%), majority of the respondents were married. Main occupation of the family was farming (63.34%), had small land (31.67%) to marginal land holding (18.33%) and ownership was in the name of respondent mostly male members. More than half of the respondents did not have membership in any organization and sometimes contacted bank personnel rather than other extension personnel. Cent per cent had mobiles phones and half of them had low mass media exposure. Almost all of them possessed birds (90.00%), followed by cow (26.67%) and goats (20.00%). Traditional housing pattern is still prevailing among the respondents, as regard to rituals related to marriage and funeral high majority (86.00%- 88.00%) still followed completely and all the festivals are observed by all respondents such as Sangken, Poi-leng, Mai-ko-sum-phai, Poi-kathing. Traditional costume is used mostly by the older generation which is less worn by young generation. Basically respondents are non vegetarian, boiling and steaming are common cooking method, some of the traditional food items are sticky steamed rice , jolokia-pitika, laitenga, khautak, boiled pork with vegetable. They have a good treasure of indigenous knowledge which is still followed by majority of the respondents in treatment of common health problems. The finding of the study suggest that documentation and preservation of their traditional culinary practices and plethora indigenous knowledge is the need of the hour before it is lost with the passage of time which will be an addition to the knowledge busket of wisdom and also this can serve for the taking up startups for the new generation. It is evident from the study that the indigenous knowledge holders of Shyam tribe collect the different medicinal, edible plant species from the surrounding plant resources located in the periphery of the village and some species that are grown in their traditional homestead gardens. Thus it can be concluded that like many other tribal communities of the world, Shyam people also have their system, rituals, customs, festivals and preparation of food. The ethnic foods are important and have cultural values.
