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<p>This study re-analyzes 32 traditional recipes and narratives from 17 key informants in Sri Lanka’s <i>Kandyan</i> region (1474–1815) to investigate its culinary diversity. Ten culturally and geographically significant dishes were examined, including three gruel preparations—nourishing, semi-liquid foods typically made from grains boiled in water or milk—and iconic snacks like <i>Kiri-Roti</i>, <i>Gana-Athirasa</i>, and <i>Madu-Gotu</i>. Statistical analysis revealed <i>Kiri-Roti</i> (19%) and gruels (<i>Diya-Ulu-Kaņda</i>, <i>Kurakkan-Keņda</i>, <i>Uņdu-Kaņda</i>, a black gram gruel) exhibited distinct regional and sub-community variations in preparation and seasoning, central to <i>Kandyan</i> cuisine. Gruels like <i>Diya-Ulu-Kaņda</i> were valued for cognitive and digestive benefits, while <i>Uņdu-Kaņda</i> offered nutrient-rich properties for pregnant women. Snacks such as <i>Gana-Athirasa</i> (9.38%) and <i>Kola-Lālu</i> (6.25%) highlighted the use of local ingredients, preserving cultural identity. <i>Kiri-Roti</i> specifically demonstrated intra-regional adaptations (e.g., <i>Kandy </i>vs. <i>Ūva</i> seasoning), integrating into everyday and ceremonial contexts. These findings challenge assumptions of culinary homogeneity, illustrating the interplay of local ecology, Ayurveda principles, and community knowledge in shaping food traditions. Despite dataset limitations, this research lays a foundation for exploring <i>Kandyan</i>-era food’s nutritional and cultural dimensions. The analysis emphasizes documenting traditional recipes to preserve their medicinal and cultural significance for modern dietary application.</p>

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A re-analysis of regional variation and adaptation in traditional Kandyan snacks and gruels

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  • 发表日期：

    2026年1月8日

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  • I. G. P. R. Kulanatha,
  • R. M. D. S. Ratnayake

摘要

This study re-analyzes 32 traditional recipes and narratives from 17 key informants in Sri Lanka’s Kandyan region (1474–1815) to investigate its culinary diversity. Ten culturally and geographically significant dishes were examined, including three gruel preparations—nourishing, semi-liquid foods typically made from grains boiled in water or milk—and iconic snacks like Kiri-Roti, Gana-Athirasa, and Madu-Gotu. Statistical analysis revealed Kiri-Roti (19%) and gruels (Diya-Ulu-Kaņda, Kurakkan-Keņda, Uņdu-Kaņda, a black gram gruel) exhibited distinct regional and sub-community variations in preparation and seasoning, central to Kandyan cuisine. Gruels like Diya-Ulu-Kaņda were valued for cognitive and digestive benefits, while Uņdu-Kaņda offered nutrient-rich properties for pregnant women. Snacks such as Gana-Athirasa (9.38%) and Kola-Lālu (6.25%) highlighted the use of local ingredients, preserving cultural identity. Kiri-Roti specifically demonstrated intra-regional adaptations (e.g., Kandy vs. Ūva seasoning), integrating into everyday and ceremonial contexts. These findings challenge assumptions of culinary homogeneity, illustrating the interplay of local ecology, Ayurveda principles, and community knowledge in shaping food traditions. Despite dataset limitations, this research lays a foundation for exploring Kandyan-era food’s nutritional and cultural dimensions. The analysis emphasizes documenting traditional recipes to preserve their medicinal and cultural significance for modern dietary application.