Bija Vidyapeeth: Centre for Learning

FOOD CULTURE AND HEALTH

October 1 to 14, 2004

The diversity of the Indian food culture stems from the diversity of the Indian food crops, be it cereals, millet, pulses, oilseeds, fruits or vegetables. Evidence from the times of the Indus Valley Civilization indicates that the people grew a variety of crops, including cereals, pulses, millet, fruits, vegetables, oilseeds and fibre crops. Indian food has evolved over centuries and has flourished under the many rulers that India had. Consequently, Indian food culture is also diverse.

India's ancient science system, has given India a comprehensive system of health, diet and nutrition. India's food has been shaped by this science, which is the common thread that runs through the various sub cultures/regions of India.

In an effort to standardize products and maximize profits, the fast food industry has infected the world. You are completely disconnected from the natural world of health and nutrition. During the last three decades, increases in urbanization, and the availability of cafeteria or hotel-based meals in the cities and towns explain the dramatic changes in the long-standing cultural dietary habits. Physical exercise has decreased among the urban populations, contributing to obesity. The public health agencies of government, are now having to deal with fast-rising rates of the chronic diseases of affluence that accompany a turn to western-type diets richer in saturated fats than the traditional diets.

Nutrition science is now discovering the reasons why traditional food culture is healthier than "modern" food culture. Bringing back diversity in our farms and kitchens is an ecological and health imperative. Reclaiming food as culture is necessary to prevent the degradation of food as commodity.

The course outline would ponder over:

• Sharing information about the Science and Tradition of food, health and nutrition.
• Information about different types of Food and sharing of various food processing techniques.
• Various Indian food cultures in relation to the customs, traditions and beliefs.

The discussion would be led by experts from diverse background. The expert team would include, Carlo Petrini and his team at Slow Food, Dr. V. Prakash, Director, Central Food Technological Research Institute, Dr. S. Bajaj, Director, Lady Irwin College, Dr. Surender Kathoj, Ayurveda Practitioner and Dr. Vandana Shiva and her team at Navdanya will lead the course on Food as Culture. The course will explore how food was reduced to a commodity and how movements like Slow Food and Navdanya are reclaiming food as culture and as a commons.

Don't judge each day by the harvest you reap,
But by the seeds, you plant.

Faculty

The main course faculty will be Carlo Petrini, Dr. V. Prakash, Dr. S. Bajaj, Dr. Surender Kathoj and Dr. Vandana Shiva.