FOOD AS SOURCE OF ETHNO-HISTORY: A STUDY OF THARU TRIBES OF CHAMPARAN DISTRICT OF NORTH INDIA

ABSTRACT Food culture is an essential element of a region’s history and diversity, as it exhibits the social, economic, geographical, agricultural, demographic, and cultural characteristics that have shaped that particular area over time. It also showcases a region’s distinctive customs, flavors, and culinary practices. Several variables contribute to the significant differences in food culture between different regions and countries. These elements include historical, geographical, climatic, cultural, and economic influences. Therefore, this article sheds light on the ways that the culinary culture of a Tharu tribe reflects the history and diversity of that region and also how their food practices help to create a sense of their ethnic culture and identity. The primary objective of this study is to document the ethnic history of food belonging to the Tharu tribal community. While so doing, attention has been devoted to the fact of how the eco-system in which Tharus lives affects their food choices and culture. In a way, this paper explores Tharu food’s history from the perspective of cultural environmental history. This attempt is useful in capturing the interplay of nature, culture, and ecology, with particular reference to the Tharu tribal community. In short, this paper documents the environmental history of Tharu food culture. The empirical method has been used to document the food history of the Tharu tribe. KEYWORDS: tharu, food culture, tribes.