COMMODIFICATION OF FOOD CULTURE OF THE BODO COMMUNITY OF ASSAM

Abstract

Food, which is a basic requirement for a healthy life and survival, has broadened its scope. In a nutshell, it states that, aside from being a necessary component of survival, It has also evolved into a commodity for commerce and financial gain. The North-East of India, particularly Assam, is home to a diverse range of ethnic and other linguistic groups, each with its own distinct personality, resulting in a vibrant and colourful landscape. Every town has its own traditional foods, as well as a particular style of preparing, presenting, and exhibiting its cultural identity. This paper provides an outline of food commodification. Indigenous foods, which were previously primarily conserved and limited within the four walls of a community, are now being shared on global platforms and among other communities for economic gain, community representation, and man and woman empowerment to improve lifestyle and culture. The study area is comprised of six villages and sub-urban areas in Sonitpur District, Assam, India, primarily in the Chariduar area, where the majority of the population is from the Bodo community. The data and facts for the preparation and conservation of the Bodos' local traditional ethnic foods were gathered through discussions with families, commercial outlets such as ethnic restaurants, local markets, and other people involved in the process of preparing and selling the unique dishes on a commercial scale. The report also considers the chances for continued development of Assam's ethnic cuisine industry.