Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)

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Culinary Traditions and Transitions: Analyzing the Dietary Patterns and Preferences in Haryana

Authors
Siddhartha Dey1, *, Aman Bharadwaj2
1Research Scholar, Assistant Professor, University Institutes of Tourism and Hospitality Management, Chandigarh University, Mohali, India
2Associate Professor, University Institutes of Tourism and Hospitality Management, Chandigarh University, Ludhiana, Punjab, India
*Corresponding author. Email: siddhartha.dey21yth1004@gmail.com
Corresponding Author
Siddhartha Dey
Available Online 13 June 2024.
DOI
10.2991/978-94-6463-437-2_7How to use a DOI?
Keywords
Food Habits; Haryanvi Cuisine; Spice Preference; Meal Frequency; Culinary Tradition; Modernity
Abstract

In a bid to decipher the evolving dietary ethos of Haryana amid rapid urbanization, this study investigates the state’s traditional eating patterns. Using semi-structured interviews across 120 households selected via simple random sampling, we scrutinize meal frequencies, spice preferences, dining choices, and popular eateries. Findings indicate a robust adherence to customary, less spicy diets with a clear favoritism towards home-cooked meals despite the burgeoning fast food culture. Predominantly, the Haryanvi diet is characterized by twice-daily meals cooked on conventional chullahs or gas stoves, suggesting a minimal departure from their agrarian legacy. This research provides an acute understanding of the ongoing culinary transition in Haryana, spotlighting the community’s dietary resilience in preserving indigenous food traditions amidst contemporary shifts. The implications resonate with the broader challenge of balancing heritage and modern convenience in today’s gastronomic practices.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
Series
Advances in Economics, Business and Management Research
Publication Date
13 June 2024
ISBN
10.2991/978-94-6463-437-2_7
ISSN
2352-5428
DOI
10.2991/978-94-6463-437-2_7How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Siddhartha Dey
AU  - Aman Bharadwaj
PY  - 2024
DA  - 2024/06/13
TI  - Culinary Traditions and Transitions: Analyzing the Dietary Patterns and Preferences in Haryana
BT  - Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
PB  - Atlantis Press
SP  - 84
EP  - 96
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-437-2_7
DO  - 10.2991/978-94-6463-437-2_7
ID  - Dey2024
ER  -