FARMED FORAGED FERMENTED : Celebrating food cultures of the mountains

Description

” FARMED FORAGED FERMENTED : Celebrating Food Cultures of the Mountains”, a book which explores the diverse culinary traditions and sustainable food practices across the Himalayan region

The book is edited by Roshan Rai, a member of Zero Waste Himalaya, the Darjeeling Himalaya Initiative, and the Integrated Mountain Initiative, and Priyadarshinee Shrestha, also a member of Zero Waste Himalaya, the Darjeeling Himalaya Initiative.

The book emphasizes the significance of farmed, foraged, and fermented foods in maintaining health, ensuring nutritional security, and preserving cultural heritage. The book highlights the impact of globalization on local food systems, particularly the decline of traditional practices and the rise of processed food consumption, which has contributed to growing plastic waste.

It also features photographs from the Indian Himalayan Photography Contest, organised by the Integrated Mountain Initiative (IMI) and Darjeeling Himalaya Initiative (DHI) as part of the Sustainable Mountain Development Summit X, 2021 in Darjeeling-Kalimpong.

Designed by Echostream, Gangtok-Sikkim, the publication aims to celebrate and conserve local food traditions amidst global dietary shifts.