Khu-ree’ - A traditional Lepcha cuisine Ingredients and recipe (2019)

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The documentation of the traditional knowledge of the Lepcha community on use of various plant resources as traditional food is very essential. Such documentation is essential to conserve the knowledge as well as to transfer it to the new generation. With the rapid changing lifestyle including the food habit, the daily needs of the people have changed and the people are more dependent on the market goods. The initiatives taken by G. B. Pant National Institute of Himalayan Environment and Sustainable Development, Sikkim Regional Centre (GBPNIHESD-SRC) under Khangchendzonga Landscape Conservation and Development Initiative (KLCDI), India programme with the support from Mutanchi Lom Aal Shezum (MLAS), a local organization of Dzongu for the documentation of this traditional knowledge to preserve the knowledge of the community and their future sustenance.

Language: English
Pages: 2
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 Record created 2019-05-16, last modified 2019-05-16