Rahim Furizeh; gholamali heshmati; Hossein barani
Abstract
Indigenous knowledge, as an important part of the culture of all regions, includes the conditions in which humans adapt with the ecosystem. Generally, it is ethnographic responsibility to record and gather this knowledge. One of the effective ways in ethnographic researches is recording indigenous knowledge ...
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Indigenous knowledge, as an important part of the culture of all regions, includes the conditions in which humans adapt with the ecosystem. Generally, it is ethnographic responsibility to record and gather this knowledge. One of the effective ways in ethnographic researches is recording indigenous knowledge in the field of cooking by the use of different plants in their habitat being completely involved in socio-cultural issues. Accordingly, it is the subject of ethnography and anthropology as well. The first step of this study, done in Dilegan rangeland in kohgiloye and Boirahmad province, was identifying plants that all or parts of their organs were used as a main course or flavors. The plants consisted of different vegetative forms of trees, forbs and shrubs, like fruits, leaves, pedicel and bulbs. After that, free interviewing and participatory observations were applied in order to gather the name and also the way of cooking local food prepared by nomads. Finally, 21 edible plants were identified and 24 ways of cooking plants were written and recorded. Results show that one of the magnificent aspects of nomadic life is using various plants in the preparation of traditional dishes having been passed down from generation to generation by their mothers. Providing the food in the tribal families is in such a way in most of which plants are used as a main course or flavors.
