NEPAL FOOD AND CULTURE
Food and nutrition professionals, as well as persons from all walks of life, need quick access to information to interact effectively with individuals from different cultural groups. This is especially important now in the United States because recent population changes have resulted in an increasingly culturally diverse society. This pocket guide is a resource containing basic cultural and geographic information about cultural groups throughout the world.
It is intended to provide a snapshot of the cultural diversity that exists and that we must understand to fulfill our dual roles as citizens and providers of competent education and care, including food service. The author encourages the reader to use the book as an introduction to the diversity of factors that affect values, beliefs, and practices related to food and nutrition. The reader can use the book as an initial stepping stone to multicultural competence in providing food and nutrition education and care to a culturally diverse population and to gain a better understanding of ones self.
Geography
Nepal is in south-central Asia, bordering China and India. Astride the Himalayas, it contains many mountains over 20,000 feet, including Mt. Everest (29,035 ft; 8,850 m), the world’s tallest mountain. It includes the Himalayas in the north, hills and fertile valleys in the center, and part of the Ganges Plain in the south.
Agriculture.
Rice, sugarcane, potatoes, corn, wheat, jute, chickens, goats, cattle, buffalo, pigs, sheep
Natural resources.
Quartz, water, timber, hydropower, fish, lignite, copper, cobalt, iron ore
Industries.
Tourism, carpets, textiles, small mills for rice, jute, sugar, and oilseed
History.
Earliest civilization here was in the fertile Katmandu Valley around the 6th century BCE. Prince Gautama, born about 563 BCE, initiated Buddhism. Dynasties ruled from about the 4th century CE. As Indian influence increased, Hinduism mostly replaced Buddhism by around the 12th century. Nepal formed into a single kingdom in 1769 and fought border wars with China, Tibet, and British India in the 18th and 19th centuries.
Nepal signed commercial treaties with Britain in 1792 and 1816. In 1923 Britain recognized Nepal’s independence. In 1951 the system of rule by hereditary heads of the Ranas family (1846–1951) ended, the king introduced a constitutional monarchy, and a cabinet system of government was formed. In 1963 the caste system, polygamy, and child marriage were officially abolished. In 1990 a new constitution restricted royal authority and adopted a democratically elected parliamentary government; political parties were legalized; and elections were held. In 1996 the Maoist Communist Party of Nepal began an armed insurgency. Nepal signed trade agreements with India in 1997.
Although closed to the outside world for centuries, now Nepal is connected to India and Pakistan by roads and air service and to Tibet by road. In 2001 the king, queen, and seven other members of the royal family were fatally shot by the crown prince, who also shot himself and died later. In 2006 a peace accord signed by the government and Maoist rebels ended Nepal’s 11-year-long insurgency. In 2007, with a new constitution, the legislature agreed to Maoist demands and voted to end the monarchy, turning Nepal from a Hindu kingdom into a secular state. In 2008 legislative elections, the Maoists won the largest number of seats. In 2008 a constituent assembly voted to abolish the monarchy and make Nepal a republic.
Influences on food.
Nepal, a mountainous country in the Himalayas between India and Tibet and almost isolated from the rest of the world until the 1950s, has peoples of Indo-European and Tibetan stock, with great diversity in cultures and religions. Cuisine reflects this diversity and traditionally relied on the ingredients available in each small locality. Main external influences on cuisine are from neighbor countries India and China. Religious wars between Muslims and the old Indian principalities caused Indian Brahmans (priests) and Kshatriyas (warriors) to escape to the Himalayas, bringing their culinary traditions. Tibetans continue to come. The Newars, whose ancestors ruled Nepal from about 700 BCE to 100 CE, live in the Katmandu Valley and are skilled in growing fruits and vegetables.
The Ranas, hunters from India, during the 19th century took over the Himalayan mountain kingdom and brought pork and venison dishes. The Gurkhas were influenced by their service in the British army. The Sherpas, guides and porters in high mountains of eastern Nepal, cook many meat dishes. Butchers come from Tibet to slaughter yaks; they then dry and smoke the meat. Corn is grown almost everywhere, wheat and rice in the Katmandu Valley and in the Terai region in the south, and potatoes and other root crops further north. Citrus grows in the hills, mangoes in the Terai plain, and pineapples in the east. Rice (bhat), the main food, is usually served with legumes and vegetables.
Meat is eaten when available but most people are Hindus who consider cattle to be sacred and do not eat beef. Chicken and goats are often used for sacrifice, then cooked and eaten. Rivers, lakes, and fish farming provide fish. Noodles (chau chau) and meat-stuffed dumplings (momo) show influence of Tibet and China. Hot, spicy pickles and chutneys add flavor and zest to the generally bland food. Numerous festivals and feasts feature special foods.
Bread and cereals.
Rice, corn, wheat, millet, buckwheat; rice dishes, breads (roti, mari) made from grains and legumes, Indian breads (chapati, roti, parata, poori), steamed breads (some filled and called dumplings), noodles.
Meat, Poultry, Fish.
Chicken, goat, beef, buffalo, pork, lamb, mutton, yak, venison, fish (carp, trout), eggs.
Dairy products.
Yogurt, lassi (diluted yogurt), curds. Yogurt and curds are considered delicacies and healthful.
Fats and oils.
Ghee (clarified butter), mustard oil, lard.
Legumes.
Beans (mung, kidney), split peas, lentils (many kinds), chickpeas, soybeans.
Vegetables.
Potatoes, roots (e.g., turnips), mustard greens.
Fruit.
Oranges, tangerines, mangoes, pineapple, bael (bel in Nepali, a yellow aromatic fruit of citrus family).
Nuts and Seeds.
Almonds, betel nuts, pistachios, sesame seeds.
Seasonings.
Ginger, garlic, onion, chives, cardamom.
Dishes.
Steamed or boiled rice. Dal (boiled split peas or combined legumes). Boiled or fried potatoes (alu) or other vegetables. Boiled noodles. Steamed meat-stuffed dumplings. Kabafs (large pieces of meat cooked in their own juice). Fried fish. Kwati (made with many kinds of boiled beans), a special dish often eaten at festivals. Hot and spicy pickles (achars). Chutney (spicy vegetable or fruit relish).
Sweets.
Sugarcane, sugar, brown sugar. Rice fritters (sel). Indian khir (milk and rice pudding with cardamom) and jalebi (deep-fried batter soaked in syrup). Yomari (steamed rice-flour dumpling filled with roasted sesame seeds and brown sugar, usually made in a conch shape), made by Newari people for certain feasts and birthdays.
Beverages.
Tea, lassi (diluted yogurt, salted or sweet, and with flavorings), sherbats (fruit-based drinks).
By Helen C. Brittin in the book "Food and Culture Around the World Handbook", Pearson Education, Inc (Prentice Hall), U.S.A, 2011, p.221-223. Adapted and illustrated to be posted by Leopoldo Costa.
It is intended to provide a snapshot of the cultural diversity that exists and that we must understand to fulfill our dual roles as citizens and providers of competent education and care, including food service. The author encourages the reader to use the book as an introduction to the diversity of factors that affect values, beliefs, and practices related to food and nutrition. The reader can use the book as an initial stepping stone to multicultural competence in providing food and nutrition education and care to a culturally diverse population and to gain a better understanding of ones self.
Geography
Nepal is in south-central Asia, bordering China and India. Astride the Himalayas, it contains many mountains over 20,000 feet, including Mt. Everest (29,035 ft; 8,850 m), the world’s tallest mountain. It includes the Himalayas in the north, hills and fertile valleys in the center, and part of the Ganges Plain in the south.
Agriculture.
Rice, sugarcane, potatoes, corn, wheat, jute, chickens, goats, cattle, buffalo, pigs, sheep
Natural resources.
Quartz, water, timber, hydropower, fish, lignite, copper, cobalt, iron ore
Industries.
Tourism, carpets, textiles, small mills for rice, jute, sugar, and oilseed
History.
Earliest civilization here was in the fertile Katmandu Valley around the 6th century BCE. Prince Gautama, born about 563 BCE, initiated Buddhism. Dynasties ruled from about the 4th century CE. As Indian influence increased, Hinduism mostly replaced Buddhism by around the 12th century. Nepal formed into a single kingdom in 1769 and fought border wars with China, Tibet, and British India in the 18th and 19th centuries.
Nepal signed commercial treaties with Britain in 1792 and 1816. In 1923 Britain recognized Nepal’s independence. In 1951 the system of rule by hereditary heads of the Ranas family (1846–1951) ended, the king introduced a constitutional monarchy, and a cabinet system of government was formed. In 1963 the caste system, polygamy, and child marriage were officially abolished. In 1990 a new constitution restricted royal authority and adopted a democratically elected parliamentary government; political parties were legalized; and elections were held. In 1996 the Maoist Communist Party of Nepal began an armed insurgency. Nepal signed trade agreements with India in 1997.
Although closed to the outside world for centuries, now Nepal is connected to India and Pakistan by roads and air service and to Tibet by road. In 2001 the king, queen, and seven other members of the royal family were fatally shot by the crown prince, who also shot himself and died later. In 2006 a peace accord signed by the government and Maoist rebels ended Nepal’s 11-year-long insurgency. In 2007, with a new constitution, the legislature agreed to Maoist demands and voted to end the monarchy, turning Nepal from a Hindu kingdom into a secular state. In 2008 legislative elections, the Maoists won the largest number of seats. In 2008 a constituent assembly voted to abolish the monarchy and make Nepal a republic.
Influences on food.
Nepal, a mountainous country in the Himalayas between India and Tibet and almost isolated from the rest of the world until the 1950s, has peoples of Indo-European and Tibetan stock, with great diversity in cultures and religions. Cuisine reflects this diversity and traditionally relied on the ingredients available in each small locality. Main external influences on cuisine are from neighbor countries India and China. Religious wars between Muslims and the old Indian principalities caused Indian Brahmans (priests) and Kshatriyas (warriors) to escape to the Himalayas, bringing their culinary traditions. Tibetans continue to come. The Newars, whose ancestors ruled Nepal from about 700 BCE to 100 CE, live in the Katmandu Valley and are skilled in growing fruits and vegetables.
The Ranas, hunters from India, during the 19th century took over the Himalayan mountain kingdom and brought pork and venison dishes. The Gurkhas were influenced by their service in the British army. The Sherpas, guides and porters in high mountains of eastern Nepal, cook many meat dishes. Butchers come from Tibet to slaughter yaks; they then dry and smoke the meat. Corn is grown almost everywhere, wheat and rice in the Katmandu Valley and in the Terai region in the south, and potatoes and other root crops further north. Citrus grows in the hills, mangoes in the Terai plain, and pineapples in the east. Rice (bhat), the main food, is usually served with legumes and vegetables.
Meat is eaten when available but most people are Hindus who consider cattle to be sacred and do not eat beef. Chicken and goats are often used for sacrifice, then cooked and eaten. Rivers, lakes, and fish farming provide fish. Noodles (chau chau) and meat-stuffed dumplings (momo) show influence of Tibet and China. Hot, spicy pickles and chutneys add flavor and zest to the generally bland food. Numerous festivals and feasts feature special foods.
Bread and cereals.
Rice, corn, wheat, millet, buckwheat; rice dishes, breads (roti, mari) made from grains and legumes, Indian breads (chapati, roti, parata, poori), steamed breads (some filled and called dumplings), noodles.
Meat, Poultry, Fish.
Chicken, goat, beef, buffalo, pork, lamb, mutton, yak, venison, fish (carp, trout), eggs.
Dairy products.
Yogurt, lassi (diluted yogurt), curds. Yogurt and curds are considered delicacies and healthful.
Fats and oils.
Ghee (clarified butter), mustard oil, lard.
Legumes.
Beans (mung, kidney), split peas, lentils (many kinds), chickpeas, soybeans.
Vegetables.
Potatoes, roots (e.g., turnips), mustard greens.
Fruit.
Oranges, tangerines, mangoes, pineapple, bael (bel in Nepali, a yellow aromatic fruit of citrus family).
Nuts and Seeds.
Almonds, betel nuts, pistachios, sesame seeds.
Seasonings.
Ginger, garlic, onion, chives, cardamom.
Steamed or boiled rice. Dal (boiled split peas or combined legumes). Boiled or fried potatoes (alu) or other vegetables. Boiled noodles. Steamed meat-stuffed dumplings. Kabafs (large pieces of meat cooked in their own juice). Fried fish. Kwati (made with many kinds of boiled beans), a special dish often eaten at festivals. Hot and spicy pickles (achars). Chutney (spicy vegetable or fruit relish).
Sweets.
Sugarcane, sugar, brown sugar. Rice fritters (sel). Indian khir (milk and rice pudding with cardamom) and jalebi (deep-fried batter soaked in syrup). Yomari (steamed rice-flour dumpling filled with roasted sesame seeds and brown sugar, usually made in a conch shape), made by Newari people for certain feasts and birthdays.
Beverages.
Tea, lassi (diluted yogurt, salted or sweet, and with flavorings), sherbats (fruit-based drinks).
By Helen C. Brittin in the book "Food and Culture Around the World Handbook", Pearson Education, Inc (Prentice Hall), U.S.A, 2011, p.221-223. Adapted and illustrated to be posted by Leopoldo Costa.
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