Ethnic cuisines from the eastern Himalaya: Revitalising and sustaining mountain food systems

The book features selected cuisines of the ethnic communities of two transboundary landscapes – the Far Eastern Himalayan Landscape shared by China, India, and Myanmar, and the Kangchenjunga Landscape shared by Bhutan, India, and Nepal. We present the recipes of these cuisines and discuss their implications for biodiversity conservation, cultural preservation, and food and nutrition security. We have featured 10 ethnic communities and 31 unique recipes that use around 100 types of ingredients, both plant and animal-based, farmed and wild, common and rare.