Origins and Evolution of Jain Cuisines

Aug 24, 2024

06.00 PM

Lalbhai Dalpatbhai Museum,
Gujarat University Clock Tower, L.D. Institute of Indology Campus, opp. L.D. Engineering Hostel, Navrangpura, Ahmedabad, Gujarat 380009

With Registration

2024-08-24 18:00:00 2024-08-24 00:00:00 Asia/Kolkata Origins and Evolution of Jain Cuisines Lalbhai Dalpatbhai Museum in collaboration with INTACH – Ahmedabad presents Origins and Evolution of Jain Cuisines A talk by Pushpesh Pant (Academic, Food Critic and Historian) The talk will explore the philosophy and the ethics that provide the bedrock of Jain eating practices. The emphasis of talk will be on cardinal principles of the creed: Ahimsa, Aprigrah Asteya, Brahmacharya and Satya. There will be an effort to transcend the literal meanings of these words and to relate these to sustainability and blending nutrition with harmony between the inner and the outer worlds—the microcosm and the macrocosm. It is a pity that for most people Jain food comprises a vegetarian meal avoiding onion and garlic, prohibiting the consumption of roots and tubers along with certain greens during the rainy season and multi seeded vegetables. No serious effort has been made to examine the diversity of regional Jain kitchens. Similarly, with passage of time the eating practices have changed particularly among younger generation of Jain householders. Many items that came only five hundred years ago like tomatoes are no longer considered taboo. What is of great interest to the entire world at the moment is the strong emphasis on a seasonally appropriate sustainable vegan diet that the Jains have adopted for generations. About the Speaker: Pushpesh Pant, born in 1946 was home schooled till he entered college. He has studied Ancient Indian History, International Relations and Law at post graduate level. He has researched Ayurveda independently and has taught at many Universities including the Delhi University and the JNU. He has written over fifty books on food, travel, culture, religion and foreign policy. He contributes regular columns to English and Hindi newspapers and has anchored popular television programs on food and cultural heritage, like Raja, Rasoi Aur Anya Kahaniyaan on The EPIC Channel. Lalbhai Dalpatbhai Museum, Gujarat University Clock Tower, L.D. Institute of Indology Campus, opp. L.D. Engineering Hostel, Navrangpura, Ahmedabad, Gujarat 380009 Creativeyatra.com info@creativeyatra.com

Lalbhai Dalpatbhai Museum in collaboration with INTACH – Ahmedabad
presents

Origins and Evolution of Jain Cuisines
A talk by Pushpesh Pant (Academic, Food Critic and Historian)

The talk will explore the philosophy and the ethics that provide the bedrock of Jain eating practices. The emphasis of talk will be on cardinal principles of the creed: Ahimsa, Aprigrah Asteya, Brahmacharya and Satya. There will be an effort to transcend the literal meanings of these words and to relate these to sustainability and blending nutrition with harmony between the inner and the outer worlds—the microcosm and the macrocosm.

It is a pity that for most people Jain food comprises a vegetarian meal avoiding onion and garlic, prohibiting the consumption of roots and tubers along with certain greens during the rainy season and multi seeded vegetables. No serious effort has been made to examine the diversity of regional Jain kitchens. Similarly, with passage of time the eating practices have changed particularly among younger generation of Jain householders. Many items that came only five hundred years ago like tomatoes are no longer considered taboo. What is of great interest to the entire world at the moment is the strong emphasis on a seasonally appropriate sustainable vegan diet that the Jains have adopted for generations.

About the Speaker:
Pushpesh Pant, born in 1946 was home schooled till he entered college. He has studied Ancient Indian History, International Relations and Law at post graduate level. He has researched Ayurveda independently and has taught at many Universities including the Delhi University and the JNU. He has written over fifty books on food, travel, culture, religion and foreign policy. He contributes regular columns to English and Hindi newspapers and has anchored popular television programs on food and cultural heritage, like Raja, Rasoi Aur Anya Kahaniyaan on The EPIC Channel.