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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | A case study on: Exploring values and attitudes of local Cuisine, Uttarakhand |
| Authors Name: | Dr VINOD SINGH NEGI , Dr Vikas Sah , Mr Santosh Singh Bora |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_211351
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| Published Paper Id: | IJNRD2312277 |
| Published In: | Volume 8 Issue 12, December-2023 |
| DOI: | |
| Abstract: | Uttarakhand a Himalayan state is also enriched with tasty and healthy cuisine. Varieties of food are prepared according to different regions of Uttarakhand, but the problem is that the cuisine of Uttarakhand is not as popular as other Indian states cuisine. This study intends to determine the local cuisine image by classifying the vital cuisine traits that are used by foreign tourists for their local food assessment. If cuisine develops at local level, include the inhabitants of local area, produce grown in particular area, their uses and way to use, preparation of meal by using local ingredients, serving of food in local style, eating, sharing of food in area bound way, etc. Further, they also positively evaluated four perceptual/cognitive dimensions of local cuisine, i.e. Food authenticity and culture; Emotional food image; Freshness & taste; and Nutritional value & digestibility. All the activities related to food of one particular area, group or community can be termed as cuisine. Same way food practices of any region are termed as regional cuisine; it not only confined to food, eating and serving but in all activities also includes social and cultural norms of region. In continuation to study cuisine and regional cuisine, study focuses on national cuisine, any cuisine can be called as national cuisine, a large geographical and demographical set-up, traditional and cultural practices of food, consumption, serving and sharing can be summarized in term ‘National cuisine’ only, requiring broader nomenclature to cover nations’ cuisine, culture and food enjoyment . This paper raises the question regarding understanding of cuisine, regional cuisine and national cuisine term, attempt to review and present these words in broader, specified and culturally sound way. The paper will also present food image in not only in tourist perspective but also in real manners. |
| Keywords: | Cuisine images, Regional Cuisine, Dimensions of local cuisine, Food authenticity. |
| Cite Article: | "A case study on: Exploring values and attitudes of local Cuisine, Uttarakhand", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 12, page no.c801-c809, December-2023, Available :http://www.ijnrd.org/papers/IJNRD2312277.pdf |
| Downloads: | 000118763 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID:IJNRD2312277 Registration ID: 211351 Published In: Volume 8 Issue 12, December-2023 DOI (Digital Object Identifier): Page No: c801-c809 Country: Haldwani, Uttaranchal, India Research Area: Other Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2312277 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2312277 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
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