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Author: Tomo Riba
Publisher: Rubi Enterprise
ISBN: 9843373049
Category : Arunāchal Pradesh (India)
Languages : en
Pages : 17
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Book Description
The book on ‘Shifting Cultivation and Tribal Culture of Tribes of Arunachal Pradesh, India’ has been written mainly to show how the traditional life of Tribal people of state of Arunachal Pradesh, India are very much attached to shifting cultivation. Shifting cultivation is more a culture than agriculture to these people. The beliefs and practices, art and crafts, food habit, the technique of hunting and fishing, traditional healing, food habits and even the sentiments and emotions of the people are either directly or indirectly related to shifting cultivation. The book has also mentioned how centuries of practicing same system has helped these people to learn many secret of nature, which is termed as Traditional Ecological Knowledge (TEK). Book has mentioned how, many scholars have misconception about shifting cultivation without knowing much about it. Farmers not only cut the trees, but also grow crops and domesticate animals. They are the maintainers of crop diversities as they grow more than 30 crops. They do not use any chemical fertilizers and pesticides to increase the productivity. It has also mentioned that shifting cultivation is practiced in the forest. In other way it can be said, shifting cultivation is there, so is the forest. They do not remove the forest permanently like agro-forestry and many other commercial farming. They fallow the forest to allow to regenerate. Secondary forest during fallow period can support more organisms due large plant diversity. The whole book has been divided into seven chapters comprised of Introduction, Origin of farmers and farming, Beliefs and Practices, General Life of Farmers, Different Stages of Shifting Cultivation, Shifting Cultivation and Allied Activities and Conclusion. The meaning of local terms has been given in the glossary at the end and instruction to pronounce local words is given in the front. The book is one way of documentation of culture of shifting cultivators of Tribal ethnic groups of Arunachal Pradesh India. One day shifting will meet its natural death. The book would be of immense importance to researchers and people who had less exposure to their own society.
Author: Tomo Riba
Publisher: Rubi Enterprise
ISBN: 9843373049
Category : Arunāchal Pradesh (India)
Languages : en
Pages : 17
Get Book Here
Book Description
The book on ‘Shifting Cultivation and Tribal Culture of Tribes of Arunachal Pradesh, India’ has been written mainly to show how the traditional life of Tribal people of state of Arunachal Pradesh, India are very much attached to shifting cultivation. Shifting cultivation is more a culture than agriculture to these people. The beliefs and practices, art and crafts, food habit, the technique of hunting and fishing, traditional healing, food habits and even the sentiments and emotions of the people are either directly or indirectly related to shifting cultivation. The book has also mentioned how centuries of practicing same system has helped these people to learn many secret of nature, which is termed as Traditional Ecological Knowledge (TEK). Book has mentioned how, many scholars have misconception about shifting cultivation without knowing much about it. Farmers not only cut the trees, but also grow crops and domesticate animals. They are the maintainers of crop diversities as they grow more than 30 crops. They do not use any chemical fertilizers and pesticides to increase the productivity. It has also mentioned that shifting cultivation is practiced in the forest. In other way it can be said, shifting cultivation is there, so is the forest. They do not remove the forest permanently like agro-forestry and many other commercial farming. They fallow the forest to allow to regenerate. Secondary forest during fallow period can support more organisms due large plant diversity. The whole book has been divided into seven chapters comprised of Introduction, Origin of farmers and farming, Beliefs and Practices, General Life of Farmers, Different Stages of Shifting Cultivation, Shifting Cultivation and Allied Activities and Conclusion. The meaning of local terms has been given in the glossary at the end and instruction to pronounce local words is given in the front. The book is one way of documentation of culture of shifting cultivators of Tribal ethnic groups of Arunachal Pradesh India. One day shifting will meet its natural death. The book would be of immense importance to researchers and people who had less exposure to their own society.
Author: S. H. M. Rizvi
Publisher:
ISBN: 9788176465243
Category : Adi (Indic people)
Languages : en
Pages : 98
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Book Description
Author: Verrier Elwin
Publisher:
ISBN:
Category : East Indians
Languages : en
Pages : 38
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Book Description
Author: M. C. Behera
Publisher:
ISBN:
Category : Religion
Languages : en
Pages : 136
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Book Description
Contributed articles presented at a seminar.
Author: Nabam Nakha Hina
Publisher:
ISBN: 9788172736507
Category : Arunāchal Pradesh (India)
Languages : en
Pages : 0
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Book Description
Author: Toni Huber
Publisher: BRILL
ISBN: 9004226915
Category : Social Science
Languages : en
Pages : 345
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Book Description
Origins and migration are core elements in the histories, identities and stories of Tibeto-Burman-speaking populations in the extended eastern Himalayas. These essays explore theories of explaining origins and migration, methods for studying them and expressions of them in local cultures.
Author: Christoph von Fürer-Haimendorf
Publisher: Univ of California Press
ISBN: 9780520043152
Category : Social Science
Languages : en
Pages : 364
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Book Description
Author: Mamang Dai, (ed.)
Publisher: Zubaan
ISBN: 8194760542
Category : Poetry
Languages : en
Pages : 171
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Book Description
A first of its kind, this book brings together the writings of women from Arunachal Pradesh in Northeast India. Home to many different tribes and scores of languages and dialects, once known as a ‘frontier’ state, Arunachal Pradesh began to see major change after it opened up to tourism and once the Indian State introduced Hindi as its official language. In this volume, Mamang Dai, one of Arunachal’s best known writers, brings together new and established voices on subjects as varied as identity, home, belonging, language, Shamanism, folk culture, orality and more. Much of what has been handed down orally, through festivals, epic narratives, the performance of rituals by Shamans and rhapsodists, revered as guardians of collective and tribal memory, is captured here in the words of young poets and writers, as well as artists and illustrators, as they trace their heritage, listen to stories and render them in newer forms of expression.
Author: Jyoti Prakash Tamang
Publisher: Springer Nature
ISBN: 9811514860
Category : Technology & Engineering
Languages : en
Pages : 687
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Book Description
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Author: Jyotirindra Nath Chowdhury
Publisher:
ISBN:
Category : Social Science
Languages : en
Pages : 244
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Book Description
