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<p>Traditional food systems play a crucial role in sustaining dietary diversity, cultural identity, and food security among indigenous communities. In Northeast India, freshwater snails constitute a long-standing dietary tradition where such practices are interwoven with cultural identity and local traditional knowledge yet under-documented traditional freshwater food resource. The present study explores the culinary heritage, consumption patterns, cultural significance, and community perceptions of freshwater snail-based dishes in Manipur, a biodiversity-rich state in Northeast India, from an ethnographic and food-systems perspective. A cross-sectional mixed-methods approach was employed, integrating household surveys, semi-structured interviews with key informants (<i>n</i> = 500), market surveys, and participant observation across selected urban and rural sites in Manipur. The results revealed that freshwater snails remain culturally embedded in local diets, with <i>Tharoi thongba</i> emerging as the most widely consumed traditional dish. Communities follow well-defined traditional preprocessing and cooking practices, reflected by a high level of consumer confidence and minimal reported adverse health effects. Local informants strongly endorsed the consumption of snails, not only for their taste but also for their perceived health benefits. The study underscores the importance of freshwater snails as a culturally significant, affordable, and potentially sustainable source of animal protein. However, declining consumption trends linked to nutrition transition and changing food preferences pose challenges to the continuity of this traditional food system. Documenting and promoting indigenous culinary knowledge, alongside scientific validation of nutritional and safety attributes, may support sustainable diets, livelihood enhancement, and preservation of biocultural heritage in the region. The paper concludes by recommending interdisciplinary research to support snail farming, research and incorporating this traditional food resource into broader strategies for global sustainable food and nutrition.</p>

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Exploring the Culinary Heritage of Freshwater Snail Dish in Manipur, a Northeast State of India: A Sustainable Food for Futures

  • 期刊论文

  • 发表日期：

    2026年4月8日

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  • Jinita Lourembam,
  • Aleena Heigrujam,
  • Kshetrimayum Birla Singh

摘要

Traditional food systems play a crucial role in sustaining dietary diversity, cultural identity, and food security among indigenous communities. In Northeast India, freshwater snails constitute a long-standing dietary tradition where such practices are interwoven with cultural identity and local traditional knowledge yet under-documented traditional freshwater food resource. The present study explores the culinary heritage, consumption patterns, cultural significance, and community perceptions of freshwater snail-based dishes in Manipur, a biodiversity-rich state in Northeast India, from an ethnographic and food-systems perspective. A cross-sectional mixed-methods approach was employed, integrating household surveys, semi-structured interviews with key informants (n = 500), market surveys, and participant observation across selected urban and rural sites in Manipur. The results revealed that freshwater snails remain culturally embedded in local diets, with Tharoi thongba emerging as the most widely consumed traditional dish. Communities follow well-defined traditional preprocessing and cooking practices, reflected by a high level of consumer confidence and minimal reported adverse health effects. Local informants strongly endorsed the consumption of snails, not only for their taste but also for their perceived health benefits. The study underscores the importance of freshwater snails as a culturally significant, affordable, and potentially sustainable source of animal protein. However, declining consumption trends linked to nutrition transition and changing food preferences pose challenges to the continuity of this traditional food system. Documenting and promoting indigenous culinary knowledge, alongside scientific validation of nutritional and safety attributes, may support sustainable diets, livelihood enhancement, and preservation of biocultural heritage in the region. The paper concludes by recommending interdisciplinary research to support snail farming, research and incorporating this traditional food resource into broader strategies for global sustainable food and nutrition.