‘Coastal food culture is aligned with nature’
A workshop held at the Rani Abbakka Tulu Museum highlighted the deep connection between coastal Karnataka's traditional food culture and seasonal health. Experts and content creators discussed how indigenous culinary practices serve as preventive medicine and emphasized the need to preserve these methods for younger generations.
Why it matters
The preservation of traditional, seasonal food practices is vital for maintaining regional cultural identity and promoting sustainable, health-conscious dietary habits in an era of processed convenience foods.
The food culture of coastal Karnataka is aligned with nature. The food that is consumed not only fills the belly but also acts as medicine, said B. Shivarama Shetty, retired professor of Mangalore University’s SVP Institute of Kannada Studies, at B.C. Road on Sunday.
In his keynote speech at the workshop on ‘Disappearing Tulu Nadu Food Culture’ at the Rani Abbakka Tulu Museum, Dr. Shetty said the food consumed in the coastal region changes with seasons and meets the needs of the body for that season. Food here is indigenous preventive medicine. The ‘Aati Kashaya’ consumed in the present rainy season has medicinal value, he said.
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