OFD352 Syllabus - Traditional Indian Foods - 2021 Regulation - Open Elective | Anna University

OFD352 Syllabus - Traditional Indian Foods - 2021 Regulation - Open Elective | Anna University

OFD352	TRADITIONAL INDIAN FOODS	L T P C

3003

OBJECTIVE:

• To help students acquire a sound knowledge on diversities of foods, food habits and patterns in India with focus on traditional foods.

UNIT I	HISTORICAL AND CULTURAL PERSPECTIVES	9

Food production and accessibility - subsistence foraging, horticulture, agriculture and pastoralization, origin of agriculture, earliest crops grown. Food as source of physical sustenance, food as religious and cultural symbols; importance of food in understanding human culture - variability, diversity, from basic ingredients to food preparation; impact of customs and traditions on food habits, heterogeneity within cultures (social groups) and specific social contexts - festive occasions, specific religious festivals, mourning etc. Kosher, Halal foods; foods for religious and other fasts.

UNIT II	TRADITIONAL METHODS OF FOOD PROCESSING	9

Traditional methods of milling grains – rice, wheat and corn – equipments and processes as compared to modern methods. Equipments and processes for edible oil extraction, paneer, butter and ghee manufacture – comparison of traditional and modern methods. Energy costs, efficiency, yield, shelf life and nutrient content comparisons. Traditional methods of food preservation – sundrying, osmotic drying, brining, pickling and smoking.

UNIT III	TRADITIONAL FOOD PATTERNS	9

Typical breakfast, meal and snack foods of different regions of India.Regional foods that have gone Pan Indian / Global. Popular regional foods; Traditional fermented foods,pickles and preserves, beverages, snacks, desserts and sweets, street foods; IPR issues in traditional foods

UNIT IV	COMMERCIAL PRODUCTION OF TRADITIONAL FOODS	9

Commercial production of traditional breads, snacks, ready-to-eat foods and instant mixes, frozen foods – types marketed, turnover; role of SHGs, SMES industries, national and multinational companies; commercial production and packaging of traditional beverages such as tender coconut water, neera, lassi, buttermilk, dahi. Commercial production of intermediate foods – ginger and garlic pastes, tamarind pastes, masalas (spice mixes), idli and dosa batters

UNIT V	HEALTH ASPECTS OF TRADIONAL FOODS	9

Comparison of traditional foods with typical fast foods / junk foods – cost, food safety, nutrient composition, bioactive components; energy and environmental costs of traditional foods; traditional foods used for specific ailments /illnesses.

TOTAL: 45 PERIODS

COURSE OUTCOMES:

CO1 To understand the historical and traditional perspective of foods and food habits
CO2 To understand the wide diversity and common features of traditional Indian foods and meal patterns.

TEXT BOOKS:

1. Sen, Colleen Taylor “Food Culture in India” Greenwood Press, 2005.
2. Davidar, Ruth N. “Indian Food Science: A Health and Nutrition Guide to Traditional Recipes: East West Books, 2001