Food Culture and Wisdom

Mindfulness, encourage people to better control portion sizes and choose less calorie-dense foods.

Food Culture and Wisdom

Food and culture are so tightly intertwined that it’s almost impossible to speak to a culture without a nod to its cuisine and the role it plays in spiritual traditions and community gatherings.

Indian food culture has evolved over centuries. While on one hand it incorporates every aspect of food from farming techniques, sourcing herbs and rare ingredients from our forests, on the other hand, it has imbibed the cultural influences from outside India and has evolved cooking methods for nourishment, health, medicine, celebration and social connection. From the simple khichadi- a blend of rice, lentils and spices to the chicken curry, Indian food culture blends it all.

Over the last 50 years, however, we have lost our connection with this traditional wisdom due to geographical displacement and globalisation which has led to flooding of cosmopolitan food culture, involving long and expensive supply chains.

To reverse this trend, we need a number of initiatives to ensure the revival of local cooking practices and cuisines based on indigenous food grains and seasonal vegetables.

I think food, culture, people and landscape are all absolutely inseparable. Anthony Bourdain

As a science of life, Ayurveda recognizes the earth as one whole living organism. According to Ayurveda, being mindful when eating is necessary to derive the full nutritional benefits of food. A conscious and mindful consumption of food can recall this vast and rich repository of encoded memory back into our present lives and project it into the future. This will also help people in assessing levels of fullness while eating and decreasing mindless eating behaviour. People will make more healthful food choices, be more thoughtful about what goes onto their plates and develop a deeper connect with what they put into their bodies.

At Food Future Foundation, we aim to work with various government organisations, food historians, food bloggers, food writers and authors, Chefs, nutritionists, NGOs, and various other experts and stakeholders. The idea is to imbibe the culinary heritage of various cultures in creating healthy people and planet.


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