Published Paper Details:

The indigenous Bodo people of Northeast India have developed a distinctive culinary tradition that is firmly anchored in sustainable living and ecological harmony. This study examines how Bodo food practices closely align with their natural environment, utilizing local biodiversity and traditional ecological knowledge. Their cuisine, rich with indigenous rice varieties, wild vegetables, freshwater fish, and fermented foods, reflects a deep understanding of seasonal cycles and environmental stewardship. The agricultural practices of the Bodo community highlight both the cultural values and ecological importance embedded in their way of life. However, environmental degradation, globalization, and changing lifestyles are placing immense pressure on the survival of these precious traditions. By exploring the ecological roots of Bodo food culture, this paper emphasizes the urgent need to protect and celebrate indigenous food systems not merely as memories of the past, but as living, breathing expressions of cultural identity and deep, enduring connection to nature.