Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India Subramanian.

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Presentation transcript:

Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India Subramanian Mutheeswaran, Seenisamy Esakkimuthu, Perumal Pandikumar, Savarimuthu Ignacimuthu, Naif Abdullah Al-Dhabi Journal of Ethnic Foods Volume 3, Issue 4, Pages 263-269 (December 2016) DOI: 10.1016/j.jef.2016.11.007 Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 1 Map showing the location of Virudhunagar District, Tamil Nadu, India where the study was done. Journal of Ethnic Foods 2016 3, 263-269DOI: (10.1016/j.jef.2016.11.007) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 2 A noninstitutionally trained Siddha practitioner from Virudhunagar District diagnoses the pulse in the traditional way. Journal of Ethnic Foods 2016 3, 263-269DOI: (10.1016/j.jef.2016.11.007) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 3 A noninstitutionally trained Siddha practitioner from Virudhunagar District is reading traditional recipes from palm leaf manuscripts. Journal of Ethnic Foods 2016 3, 263-269DOI: (10.1016/j.jef.2016.11.007) Copyright © 2016 Korea Food Research Institute Terms and Conditions