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Culinary Traditions of Northeast India: A Comparative Analysis With Neighboring Southeast Asian Cuisines
Abstract
This chapter presents a comparative analysis of the culinary traditions of Northeast India's Seven Sister States—Assam, Arunachal Pradesh, Manipur, Meghalaya, Mizoram, Nagaland, and Tripura—with those of neighboring Southeast Asian cuisines. It explores the historical, cultural, and geographical factors influencing these regions' culinary practices, highlighting both unique and shared elements. By examining the use of fermentation, bamboo shoots, rice, and local herbs and spices, the study reveals how migration, trade, and cultural exchanges have shaped distinct yet interconnected culinary identities. Additionally, contemporary trends such as globalization, fusion cuisine, and sustainable eating practices are analyzed. This cross-regional comparison provides deeper insights into the cultural and historical interconnectedness of Northeast India and Southeast Asia.
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