Odisha Manaska explores cultural and socio-economic dimensions of food

Bhubaneswar, Dec 18: All Things Odisha hosted the fifth edition of Odisha Manaska on Sunday at the Safe Odisha For Her head office in Saheed Nagar. Titled “Beyond the Plate: Exploring the Cultural, Socio-economic Dimensions of Odia Food,” the event gathered notable panelists to discuss the significant role of food as a symbol of identity, cultural pride, and socio-economic expression.

The panel included insights from Sameet Panda, a Right to Food activist; Ritu Pattnaik, a food critic, researcher, and author; Sweta Biswal, a food researcher and author; and Madhusmita Soren, a Tribal Food Consultant and MasterChef India Season 8 contestant.

The discussion highlighted how food shapes both personal and collective identities. Ritu Pattnaik, who has documented over 250 traditional Odia cuisines, emphasized the connection between food and Odia culture. She stated, “Food is the identity of a community, a geography, and speaks volumes about cultural attributes and natural resources.”

Madhusmita Soren passionately shared her journey of promoting Santhali cuisine, asserting, “Food connects me to my roots. Promoting tribal dishes is about breaking stereotypes.” Sweta Biswal advocated for the recognition of diverse Odia food beyond the well-known Dalma, asserting that the rich culinary traditions of Western Odisha also deserve attention.

Sameet Panda drew attention to the socio-political dimensions of food, linking nutrition to systemic inequality. He highlighted the alarming malnutrition rates in Odisha, noting that over 50% of women are anaemic. He argued that ensuring accessibility to nutritious food is crucial for building a healthier society. The panelists agreed on the urgent need to preserve traditional Odia recipes amidst modern food trends, with Ritu emphasizing, “Authenticity must be maintained. Our food is about history, stories, and identity.”

The discussion explored strategies for making Odia food more aspirational through effective branding and marketing, with Sweta suggesting that Odia cuisine be positioned as healthy and unique. Madhusmita shared her positive experiences promoting tribal food at various events, stressing the importance of raising awareness.

The event concluded with calls for collaborative efforts to preserve and promote Odia food. Panelists and participants emphasized the need to document recipes and conduct culinary workshops to pass traditions to future generations. The fifth edition of Odisha Manaska highlighted food as more than just sustenance, showcasing its cultural, social, and economic significance in reflecting the vibrant identity of Odisha's people and traditions.