Date of Publication :20th April 2018
Abstract: Indian Food Culture cannot be accounted as a single homogenous one. It varies with states, religions, castes, economic status, geographical peculiarities, availability of products etc. Globalisation and the increase in migrant population have brought in changes in the food patterns of Indians. Each community/ethnic group in India has specific foods which are passed on to their future generations. They are symbolic of the culture and tradition of that particular group. Indian Cuisines are noted for the use of spices and flavours. Kerala, the land of spices has a food culture different from the rest of India which is a combination of multiple cuisines. With the Western, Eastern and other regional influences, food culture in Kerala has underwent many alterations. Acculturation in India has a history which spans from the colonial period under Britain to this period of large corporations. With the merging of cultures, there happens a modification of the diet by retaining traditional food culture and incorporating new food patterns.This diet substitution can affect the health, economy, environment and culture itself adversely. The changes in food culture as a result of acculturation and its consequences form the crux of the paper
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