Culinary Heritage of the Asur Tribe: Chef’s Perception regarding Jharkhand’s Culinary Tourism

Shakesh Kumar Singh, Shiv Mohan Verma () and Dhananjay Kumar Srivastav
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Shakesh Kumar Singh: Bhikaji Cama Subharti College of Hotel Management, Swami Vivekanand Subharti University
Shiv Mohan Verma: Bhikaji Cama Subharti College of Hotel Management, Swami Vivekanand Subharti University
Dhananjay Kumar Srivastav: Bhikaji Cama Subharti College of Hotel Management, Swami Vivekanand Subharti University

A chapter in Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024), 2025, pp 442-455 from Springer

Abstract: Abstract This study revolves around the distinctive food ways of the Asur tribe in Netar Hat, Jharkhand, while narrating their very essence of identity in the face of a changing Indian foods cape. Even though the options are varied, the food of the Asur tribe is something that serves as a significant fulcrum of their culture and Culinary Heritage. The perception of professional chefs visiting the tribal’s village, spending time with them, eating meals from them, understanding the type of ingredients used in cooking and their culture have been analyzed. Qualitative analysis was done by using the nvivo software, and a questionnaire was used for collecting the feedback.

Keywords: Tribal Food; Culinary heritage; Asur tribe; Chef’s Perceptions (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-682-6_30

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DOI: 10.2991/978-94-6463-682-6_30

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