Abstract
In the fabric of socio-economic dynamics, Panta Bhat (Fermented Rice) is considered a traditional food item among the rural communities of Eastern India, especially in the states of West Bengal, Odisha, and Chhattisgarh, known by different names such as Panta Bhat, Pakhala, and Basi, respectively. With the rising awareness of food safety and environmental sustainability, it serves as a testament to sustainable eating practices by reducing food waste. It is prepared by soaking the leftover rice in water overnight and is often served in the morning with salt, onions, green chilies, mashed potatoes, and sometimes fried fish. The paper intends to highlight the socio-economic dimensions of this traditional food item with reference to Bengal and Bengali literature belonging to different genres, especially Mangal-Kavyas, Bengali Children’s Literature, Proverbs, and Memoirs. The study aims to trace its historical background and development from its earliest literary evidence to its role in present-day society by looking into its long historical trajectory. The study will explore how its consumption became the identifying marker of a particular societal position, economic strata, cultural practice, and gender norms. Moreover, the article demarcates how modernization brought changes in the consumption pattern of Panta Bhat and how it is becoming more mainstream and appreciated in diverse socio-economic contexts.
Keywords:
Cultural Practices, Food , Modernization, Panta Bhat, Socio-Economic Aspects, SustainabilityReferences
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Copyright & License
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