Tradition in Transition: Food Culture and the Contextualisation of Bamboo Use in Kalimpong, Eastern Himalayas

Salina Thapa

The food culture of any region goes beyond mere consumption; it reveals the dynamic relationship between food practices, cultural identity, and environmental adaptation. The study of food practices or food culture provides an insight into its past foodways and acts as a medium to trace its cultural and historical significance. In the same way, bamboo, also known as the ‘wonder plant’, has historically been and continues to be an integral component of the dietary practices of indigenous communities of Kalimpong. Considered a rich health food containing protein, carbohydrates, vitamins, minerals, and low fat, it is popular among the ethnic tribes and communities of the region. The use of bamboo in diverse ways, such as curries and pickles and, importantly, as fermented foods, not only reflects the inclusion of bamboo in dietary practices but also reflects the indigenous knowledge system of food preservation and sustainable adaptation. The association of bamboo with local indigenous communities provides an insight into their distinctive cultural identity and deep connection with the natural resources of the region. In recent years, with globalisation and the gradual change in the food habits of the locals, bamboo‑based food diets have also undergone change. This paper aims to understand how bamboo has been readapted, balancing intergenerational tradition and modernity, and how the local indigenous community negotiates continuity and change.