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VOL. 11, ISSUE 4 (2025)
Kerala’s culinary heritage: A study of traditional foods and their nutritional value
Authors
Dr. Niju P, Resmi A
Abstract
The food culture of Kerala, rooted in more
than a millennium of history, reflects the interaction of geography, climate,
ritual practices, and trade contacts. Staples such as rice (Oryza sativa L.),
black gram (Vigna mungo L.), coconut (Cocos nucifera L.), jackfruit (Artocarpus
heterophyllus), and banana (Musa spp.) formed the dietary foundation
of the region. Dishes like idli, dosa, appam, and festive meals such as sadhya
evolved not only as sources of nourishment but also as cultural expressions
tied to ritual and identity. This paper examines the evolution of these foods,
the ecological and climatic factors that sustained them, the impact of early
foreign contacts, and the indigenous cooking technologies that gave Kerala’s
cuisine its distinctive character. It also highlights the nutritional aspects
of traditional food items, with emphasis on fermentation, lactic acid bacteria
(LAB), and their probiotic health benefits, showing how ancient culinary wisdom
aligns with modern nutritional science.
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Pages:154-156
How to cite this article:
Dr. Niju P, Resmi A "Kerala’s culinary heritage: A study of traditional foods and their nutritional value". International Journal of Humanities and Social Science Research, Vol 11, Issue 4, 2025, Pages 154-156
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