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Sustaining Gastronomic Tourism Exploring the Native Culinary Traditions of Haryana and Punjab
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Author(s): Vinti Davar (IHTM, Maharshi Dayanand University, Rohtak, India)and Prabhjot Kaur (Guru Nanak Girls College, Yamunanagar, India)
Copyright: 2025
Pages: 22
Source title:
Global Sustainable Practices in Gastronomic Tourism
Source Author(s)/Editor(s): Varinder Singh Rana (City University, Ajman, UAE), Ashish Raina (CT University, India)and Gaurav Bathla (CT University, India)
DOI: 10.4018/979-8-3693-7096-4.ch032
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Abstract
In this chapter, the authors investigate Haryana and Punjab's lively cooking customs highlighting their significance in Sustainable Gastronomic Tourism. It emphasizes on the importance of keeping these traditions alive for cultural heritage maintenance. In addition to that, it has highlighted traditional methods of cooking. The chapter then narrows its focus specifically on Haryana and Punjab discussing the micro-variations within each state. Signature dishes, street food, vegetarian/non-vegetarian specialties and authentic sweets highlight a variety of culinary flavors across these states. It also highlights various ways in which food is linked to festivals with an emphasis on community catering during special occasions. Finally, it considers gastronomy in terms of sustainable practices. The discussion brings out how farm-to-table initiative can be used to promote responsible food production through organic farming for local sourcing hence reducing waste produced during production process.
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