Document Type : Research Paper
Authors
1 PhD student Rangeland Management Department, Faculty of Rangeland and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Iran.
2 Associate Professor, Faculty of Pasture and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Iran.
3 Graduate Master of Water Engineering, Faculty of Water and Soil, Zabol University, Iran.
4 PhD GraduateRangeland Management Department, Faculty of Rangeland and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Iran
Abstract
The erosion of traditional knowledge is a pressing global issue. This study aims to address this concern by investigating the traditional culinary practices of the Laki community in Darreh Shahr, Iran. Specifically, the study seeks to: 1) identify the traditional foods and ingredients utilized by the Laki community, 2) catalog the local plant species employed in these dishes, and 3) assess the value of traditional knowledge in the preparation and consumption of these foods. A qualitative research methodology was employed, involving a combination of field observations, semi-structured interviews, and participant observation. Through these methods, data was collected directly from local community members. The findings revealed a deep understanding of wild edible plants and traditional cooking techniques among the Laki people. A total of 23 plant species were identified as key ingredients in their diverse culinary repertoire. Traditional knowledge encompasses a wide range of aspects, including plant identification, optimal harvesting times, sustainable harvesting practices, and various preparation methods. The study highlights the versatility of local plant species. For instance, Kangar, summer onion, and Ghaziaghi are used to prepare various dishes, such as yogurt, Burani, and soup. These findings emphasize the importance of preserving traditional knowledge and culinary practice.
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