Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)

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Culinary Heritage of the Asur Tribe: Chef’s Perception regarding Jharkhand’s Culinary Tourism

Authors
Shakesh Kumar Singh1, *, Shiv Mohan Verma1, Dhananjay Kumar Srivastav1
1Bhikaji Cama Subharti College of Hotel Management, Swami Vivekanand Subharti University, Meerut, India
*Corresponding author.
Corresponding Author
Shakesh Kumar Singh
Available Online 17 April 2025.
DOI
10.2991/978-94-6463-682-6_30How to use a DOI?
Keywords
Tribal Food; Culinary heritage; Asur tribe; Chef’s Perceptions
Abstract

This study revolves around the distinctive food ways of the Asur tribe in Netar Hat, Jharkhand, while narrating their very essence of identity in the face of a changing Indian foods cape. Even though the options are varied, the food of the Asur tribe is something that serves as a significant fulcrum of their culture and Culinary Heritage. The perception of professional chefs visiting the tribal’s village, spending time with them, eating meals from them, understanding the type of ingredients used in cooking and their culture have been analyzed. Qualitative analysis was done by using the nvivo software, and a questionnaire was used for collecting the feedback.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)
Series
Advances in Economics, Business and Management Research
Publication Date
17 April 2025
ISBN
978-94-6463-682-6
ISSN
2352-5428
DOI
10.2991/978-94-6463-682-6_30How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Shakesh Kumar Singh
AU  - Shiv Mohan Verma
AU  - Dhananjay Kumar Srivastav
PY  - 2025
DA  - 2025/04/17
TI  - Culinary Heritage of the Asur Tribe: Chef’s Perception regarding Jharkhand’s Culinary Tourism
BT  - Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)
PB  - Atlantis Press
SP  - 442
EP  - 455
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-682-6_30
DO  - 10.2991/978-94-6463-682-6_30
ID  - Singh2025
ER  -