Gomantak Jevom

Hardik Chandrahas Information Design

Being one of the primary indices of a culture, food
offers a rich avenue for interpreting any culture. The cuisine and culinary habits of a region depicts rich information about how a region has ﬂourished over time.

Introduction Produce consumed by the populace is indicative of: ⁃
Cultural practices ⁃ Climatic conditions ⁃ Daily life ⁃ Foreign inﬂuences A culturally rich and diverse nation, India reﬂects the aforementioned richness and diversity very aptly in its food.

Goan Food ? The latest addition to indpendent India; Goa,
has been a melting pot of various cultures and inﬂuences. Such extended cultural interaction severely impacted people’s lifestyle and brought about changes in their day to day lives. Among the several aspects, Goan food was impacted quite severely causing - Localisation of foreign preparations. - Adoption of foreign practices. - Restructuring the fundamental culinary base of the state.

Secondary Research - Reading culinary history books and references dedicated
to the Goan Cuisine. Research Method Major Source - Cozinha de Goa, a book on Goan culinary history by Fatima da Silva Gracias, Documenting the history, background and social aspects of the Goan Cuisine with highlights on the semiotics and semantics of the dish names. Other Source - Online food blogs, articles and interviews by Goan Food history writers eg: - Odette Mascrehenas is a food writer writing heavily about the cultural aspects of the Goan cuisine Goan Food ?

Initial Key Thoughts How much of Goan cuisine is truly
native ? Were the ingredients consumed heavily in Goan cooking native to the land of Goa or were they introduced by some conqueror of Goa ? How have some of the most iconic and unique food dishes of Goa arrived at their current form ? Are there some peculiar or iconic preparations from Goa that is avaliable nowhere else ? Has goan food impacted or inspired other cuisines around the world ? How does the average Goan food plate look like ? How did food feature in the cultural rituals and aspects of Goan Festivals? What were the indigenous equipments used in Goan Kitchen ? Research Questions

Afﬁnity Mapping done to map and structure all the information
related to the topic into relevant domains Foreign Inﬂuences Religious Aspects Social Aspects- Food in the daily lives Research Snapshots Health Aspects Food Rituals, Beliefs New Age Efforts Research Scoping

Portugal Brazil Mozambique Goa Malayasia Foreign Inﬂuences Due to its
exposure to several cultures Goan cuisine has been impacted heavily by - Portuguese Brazilian Arab. French. African. and Malaysian cuisines. Amongst all, Portuguese impacted the most by sheer presence in the region. Brazilian culinary system was the next most impactful. The Brazilian culinary system came in close proximity with the Goan one on a count of being a colony of the Portuguese.

Foreign Inﬂuences The Goan Culinary structure has been approached at
three different levels a) History/ Background Inﬂuence b) Social Aspects of Food c) Cultural/Religious Aspects of Food

Portugal Vasco Da Gama’s Invasion in 1498 affected the culinary
art and food habits of the people of Goa immensely. One of the key actions of the portuguese was introducing native crops and vegetables from Portugal to the foreign land of Goa. Potatoes Tomatoes Cashew Chilli Papaya Avocado Pumpkin Aubergine Pineapple Guava Some of the most widely used ingredients in the Indian food system, are not native to the land. The Portuguese introduced them here. Olives Olive oil, Marmalade Cheese Tuna Chouricos

Portugal Chilli or ‘poor man’s pepper ’ as it is
known was brought over from Brazil by the Portuguese. Known as the ‘Pernambuco Pepper’ in the earlier days. Chilli The Portuguese called this chilli pimenta malagueta while the native Goan peppercorn was addressed as pimenta redonda. Soon after introduction, it was quickly adopted by the masses. Consumed: Raw, fried, boiled, in masalas, baked and more. Today, Aldona Village and Canacona in South Goa are well known for their chillies. It features primarily in the humo`n preparations and recheio masala amongst many other appearances. Culinary Tales Imported Ingredients

Introduced near the end of the 16th century or the
early 17th century, the Portuguese got potatoes to Goa from Spain. Potato The potato was warmly welcome by the Goan households to make savouries such as samosas, batatavadas and pakoras. It was also used in vegetable preparations with beans , batata bhaji , in meat and ﬁsh dishes to balance ﬂavours. Culinary Tales Portugal Imported Ingredients

Pao, Undo, Poie -the golden brown crusted bread with a
soft interior has become an integral part of the Goan cuisine. Pao The Jesuits in the Salcete district taught the art of pao making to the members of the Chardo caste (Majorda).It soon spread to other districts like Varca, Nuvem, Colva. It is believed that in the traditional process, the the dough is kneaded with bare feet ! ` Culinary Tales Portugal Foreign Foods The process of making pao involved the use of sura (palm toddy ) for fermentation . The presence of toddy in it caused certain prejudices amongst Hindus against consuming it.

Sura (Palm Toddy) was introduced by the Portuguese in the
bread making process. It was used as a substitute for yeast for fermentation. In addition to this, it also used for making vinegar and as a preservative in pickles. Sura (Palm Toddy) Culinary Tales Portugal Foreign Foods Wine Vinegar (Sura) was an integral part of Portuguese cuisine. The Portuguese found out that Indians do not make vinegar. Indians used a hot-sour sauce made from tamarind-pepper as they souring agent. Some ingenious Franciscan Portuguese priests solved this problem by making vinegar from coconut toddy - sap from the palm tree. Vinegar and Palm Toddy were also not used in the Hindu Goan Kitchens.

Nuns at Convent de santa Monica Culinary Tales Portugal Adoption
of New Practices Cultural Exchange also led to adoption of certain traditional Portuguese practices and recipes. Nuns at the Convent of Santa Monica in Goa, a cloistered Augustine convent in 17th century were known for their confectionaries. Originally known for their handicrafts, they began making sweets like bebinca, demos de dama, pastels de nata and more. The nun started preparing sweets to send as gift to the congregation members nearby. Apparently, nuns in these Portuguese convents used egg whites to starch their robes. As a large number of egg whites remained, they started making yolk based sweets like quindim, papas-de-anjos (angel’s chests) etc.

The Nun and the Bebinca - A tale of 7
layers Culinary Tales Portugal Adoption of New Practices One of the nuns at the convent , Nun Bebiana baked a seven layered pudding symbolising the seven hills of Lisbon and old city of Goa. A key change was almonds being replaced by coconut juice due to expense reasons. Bebiana sent the pudding to nearby missionary priests, possibly those living in the convent of St. Augustine to which the order of nuns belonged as well. The priests found the size of the pudding small and suggested the nun to increase the size to a dozen layers.

Portugal New Policies Governance policies played a key role in
shaping the food habits of the Goan community. The Inquisition of 1736 offered a decree forcing Christians to cook their rice without salt. Along with this, chewing of betel leaf was considered a taboo act too. Afonso de Albuquerque , the conqueror of Goa implement ‘Politics dos Cosmentos’ - mixed marraige policy between Portuguese men and local women. This act affected the food habits and cooking as done by the people greatly. Decree of 1736 Mixed Marriage Policy Anglo Portuguese Treaty The commercial treaty of 1878 with the British introduced new elements like coffee, tea and sugar to Goa.

Portugal Food Stories Carne de` vinho e aloos Carne de
vinho e allos = Carne (meat) + vinho e allos ( sauce made from vinegar) 8-10 Dry Red Chillies 3-4 Onions 1” piece Ginger Vinegar 1tsp Cumin Seeds 1tsp Turmeric 1” inch Cinnamon Naming the dish Oil Garlic 1kg Pork

Portugal Carne de’ Vinho e aloos Carne de vinho e
alhos as the name suggests is meat marinated for several hours in wine-vinegar ( vinha - wine, carne - meat ), garlic and salt. This marinated meat is then cooked on slow ﬁre. The molho (sauce or liquid) resulted from the slow cooking is called vinha e allos. Simply put, carne de vinho e allos means meat marinated and cooked in wine and garlic. In case of the pork vindaloo, the meat is cut into cubes and slightly fried before cooking in the sauce, whereas in case of chicken and beef, the meat isn’t fried before. Vindaloo, as it is known today has gone on to occupy a cult status in the world. It was introduced to the British during the British Occupation of Goa (1797-1813). In addition to this, several other recipes were also adapted to the local palate -namely sorpotel, cabidela, etc.

Brazil The Portuguese moved between their colonies of Brazil and
Goa, causing migrants to move from one colony to the other. Apart from migrants, christian missionaries moving between these carried the food preparations from one region to the other. Cabidela Feijoada Cocada Goiabada Alvo Assados Guissadas Canja Da Galinha The Goan and Brazilian food system share many commonalities with each other. Several preparations shared a common base between the two regions.

A popular desert made throughout the Portuguese speaking world. It
dates back to the colonial days, Goiabada Culinary Tales Brazil Foreign Foods It is known as the perada to Goan Christians and perancho to the Goan Hindus. Peer comes from peru (guavas in hindi). A conserve made from sugar and guava , its widely consumed in the society here and in Brazil. A desert made with rice, milk, sugar and cinnamon it is consumed in certain parts of Brazil, Portugal and India. Arroz Doce It is eerily similar to Indian kheer or payasam and the Brazilian migau. Although sago was substituted instead of rice in Brazil.

Culinary Tales Brazil A Tale of Exchange In case of
cultural exchange, import is paired with export as well. Certain food items, ingredients and preparations moved from goa to Brazil and Portugal too, inﬂuencing and shaping their culinary habits. Several other food items were shared commonly between the two regions - Feijoada, Sarabulho Assados

Daily Food Food consumed on a day to day basis
in the Goan households

We are what we eat Considering the avaliability and abundance,
the snapshot of an ideal Goan meal captures rice, ﬁsh and other similar assortments around it. Referred as xit-kodi-nustem , this is supplemented further with something called as tondakk launc (side accompaniments). - vegetables - papad - pickles - chutney - salad Rice is mainly consumed in two forms - suray tandull & okude tandull. Christians eat their rice milled after boiling the paddy (okude). While Hindus of the upper caste consume rice milled in raw state (suray). Rice is further used to prepare other items such as sanna, idli, foleos, patolleos etc.

Bounty from the sea A Goan meal is incompelte wihtout
fish. It is said that Goa has atleast 150 varieties fo fish considering sea and river avaliability throughout the year. Fish is prepared in a milieu of ways - fried, humon (gravy), ambot-tik, roasted, baked, fried with salt, recheio, chilli- turmeric, sukem, sadsadit , xec-xec, kishmur. Mackerel, King Fish, Chonak,Mullets, Perches, White Prawns, Crabs, Pearlspot, Shark, Sardines, Sole, Mudo’shi, Kingfish, Lady Snapper, Pedves, Yellow Clams, Mussels, Oysters, Squids .... Common Fishes Prepared: One of the major preparations using fish is humon. Human is a curry based preparation made using coconut and ground spices. It is a common base for many seafood preparations.

Key Ingredients While the goan cuisine employs many ingredients, few
ones feature quite prominently in Goan cooking and their dishes. Chillies Kokum Coconut Rice Chilli replaced the existing peppercorn (pimenta redonda) and came to be known as ‘poor man’s pepper’. Souring agent used extensively in goan cooking. Consumed raw, in a pulp form, dried or extracted. They are consumed as a digestive drink or as a souring agent. Used heavily across several recipes, they became an icon of the state. Juiced, shredded , diced , grated; this humble fruit is used in multiple ways. Ideally used with meat, ﬁsh to balance the ﬂavors, it is also used in vegetable preparations Consumed in two major forms - suray and ukde . The parboiled rice being healthier is consumed widely across the state. Certain rice based products are also made like sannas, foleos, idlis

Domestic Foodways The Goan meal plan of the day is
ideally consists of four major meals - Breakfast, Lunch, Evening snacks, Dinner. While most of their meals are quite standard, the evening snack (Merenda) occupies quite an important place in the meal plan. This is because the Merenda is considered as an occasion for social gathering and calls for everyone. The standard items consumed for breakfast are pao, poie, coffee, eggs, sausages. The standard fare in the earlier days was Canjee served with some pickle . Canjee being a rice based dish provided enough nutrition for the necessary farmwork. Breakfast Lunch The lunch fare usually comprised of a ﬁsh curry or meat preparation , supplemented with vegetables like caldinho of bottle pumpkin, okra sukem etc. This would be supported with rice, tisreo sukem, pao and a digestive drink like solkaddi Dinner Dinner would usually be a repression of lunch. Food Items left over from lunch would be consumed . However rice would be cooked fresh and ﬁsh would be fried fresh.

Merenda The evening snack (Merenda) was an important meal for
the day and would be looked forward by the members of the family. The traditional fare would be bhajins, bolo (bread slices dipped in milk, sugar and fried), fried bananas, moog goodechem and more. Occasionally one would also have traditional sweet fare like all belle, doce-baji and jagradas. In the earlier days, fare like attol, konngel of sweet potato patolleo, dhole etc. would be prepared. The major items used in the Merenda were coconut, jaggery, ﬂour, sugar . In certain cases, it is believed that the older lady of the house would not step forth for the Merenda unless atleast two-three items were prepared for the meal. In the latter times, modern food items such as biscuits, ladoos, fried pakoras and jalebis came to occupy the space on your Merenda plate.

Kitchen Space Kitchen in a household reflects the culinary model
and food habits of the specific community. In case of the Goan households, the kitchen space was quite peculiar in the sense of the equipments and tools used in cooking and preparation of food. The kitchen space usually had a separate storeroom and preparation room along with separate storage units. Some of the key equipments in the Goan kitchen arsenal were Doulle, Chimto, Buddkulo, Tovo, maittul, Kullem, Sinco, Kurponn and more Amongst all these equipments, ones like Konfrom, advolli, roggdo, Doulle, Kullem were slightly unique as they had specific use cases in certain Goan preparations. The main cook of the family was usually assisted by a help to navigate this kitchen space and carry out elaborate meal preparations.

Roggdo - Fattor Roggdo Fator/ Vann Roggdo were equipments used
in the Goan kitchen primarily for grinding different masalas, coconuts and rice. The usual specimen was a large granite shaped bowl, with a depression in the middle to hold the contents. A pestle would be used to grind the contents. It would be rotated clockwise and anti-clockwise by hand , its friction aiding the process. A different version of it was fattor (ﬂatter one), which had a cylindrical grinding stone to aid in the process. Roggdo were available in provision fairs and usually bought home on a bullock cart. Incase someone could not affort it, people would rent it too. It is apparently believed that the sorsodo (tinkling) of glass bangles worn by women makes the food tastier. Grinding - Masalas - Coconut - Rice Making - Chutney - Marinades Major Uses:

Masalas Melange Each particular cuisine is further built on the
masalas or marinades prepared in its particular households.. Goan cuisine likewise is based on some typical marinades These key marinations are usually used in a large number of dishes employing seafood, meat and vegetable preparations Some of the major marinades prepared in Goan Cooking are: xacuti, jirem-meerem, vindaloo, ambot-tik, cafreal, recheado, sorpotel . As the name suggests, this masala base has cumin seeds (jeera) and peppercorn as its primary ingredients. Due to its strong ﬂavor, it is ideally used for chicken and meat preparations. Consumed priamrily by the lower castes due to its low expense. Jirem-Meerem

Masalas Melange Claimed to be the first curry to belong
to Goa, this marinade has supposedly originated in the northern part of the state, near Pernem. Each of the 11 talukas of Goa had slight variations in their Xacuti preparation, whenever a bride would marry from one taluka to the other, she would meld both styles together. Heavy use of coconut and both chillies identify it. Xacuti Ambot -tik, the name is derived from ambot (sour in Konkani) and tikka (spicy in Konkani). A very popular preparation in the region, its pungent profile makes it an apt. candidate for fish preparations, preferably shark. Ambot-tik

Masalas Melange Called ‘amtan mirem’ in Konkani and ‘tempero’ in
Portuguese, this marinade uses Chillies, garlic, ginger mainly. The traditional way calls for using a roggdo (grinding stone) and vinegar while grounding these ingredients. It spicy nature makes it an excellent candidate for several pork preparations and some ﬁsh, prawn preparations too. Rechaedo Dervied from Vinho e Allos (sauce made from wine vinegar), this iconic sauce uses vinegar as its primary ingredient. Red Chillies along with vinegar make this preparation quite spicy. A key aspect here is that all other spices in it are ground along with the toddy vinegar. Used mainly with pork, it has transformed to an icon Vindaloo

Health Impact Daily consumed food in a region is often
shaped due to their impact on the health of the masses. Commonly consumed food items, feature in the list primarily due to the health beneﬁts imparted by them. Red Amaranthus or ‘Lal Math’ as it is commonly known as , is a locally grown vegetable in goa. It is extrmely nutritious and is a soruce of calcium, iron, Vita A, Vita C and Vita E. Parboiled rice (Ukde Tandull) contains higher dietary ﬁbre, minerals , iron an calcium as compared to the normal polished rice. Mangoes, a major fruit of goa is full of Vitamin A, while Bananas are rich in potassium and sugar which helps brain activity. Bitter gourd and ridge gourd help in lowering blood sugar levels in diabetics and act as rich detoxicants. Drumsticks used in many preparations, serve as a rich source of Iron. Cucumbers on the other hand are rich in phytochemical

Social Taboos Being one fo the primary indicators of a
region’s culture, food permeates through the layers of social customs, beliefs and taboos as well. As per the Bardezkars, people from Salcette would avoid eating crabs at night ; as cleaning the crabs was a time-consuming process and it consumed much of their kerosene for the lamp. Oysters were avoided in the months that did not have the letter ‘r ’ in their names (May to August), as they suppsed to be bad for digestion. Cholera was thought to be transmitted though air via new rice, over-ripe jackfruit, pineapple and melon. Papaya, watermelon and shell ﬁsh particularly prawns, oysters, mussels, crabs, clams were considered to be taboo for pregnant women Domestic foodways have a large gender aspect to them. While , men do undertake certain task like procuring goods, overall women are expected to be the custodian of the house kitchen.

Role of Religion How does food feature among the religion
and cultural aspects of Goa?

Advent of Christanity The Portuguese introduced the religion of Christanity
in Goa. In order to impact it well, they introduced certain rues and regulations in the food consumption habits as well Regulations were introduced to halt certain food habits after covnersion. The Inquisition of 1736 passed a decree banning Christians to cook their rice without adding salt. This was considered a hindu habit. They used such food habits to distinguish between Christians of different classes as well Such new food habits came forth via interaction, marriages, religion and migration of forces, Sometimes new food habits became popular because they were part of the Christian cuisine.

Religious Divides Hindus and Christians had certain differences in terms
of the culinary practice and items consumed in the kitchens. Pao was not consumed as it contained toddy . Tomatoes too were considered as taboo initially, due to its blood like appearance by Hindus , whereas the Christian consumed both Tomato, Bimblee or Kokum was used as the souring agent while cooking by Hindus . Christians preferred using toddy vinegar as the souring agent. Light jaggery (sugarcane) was used by the Hindus , while Dark jaggery (palm ) was used by the Christians. Hindus preferred suray tandull while the Christians preferred okude tandull for their rice consumption.

Food Festivities Indian Festivals being an amalgamation of several aspects
feature food as one of their most important aspects. How does food vary during theses festivals ? Being such a gastronomically rich state, food here has strong cultural and religous connotations associated with it. This usually comes forth during the celebration of important festivals such as Ganesh Chaturthi , Christmas and Diwali among the many. Sharing food and inviting folks for feasts are the cultural highpoint in such festival interactions. Sharing is primarily done when special food is cooked or when good fruit or crop is reaped . It is believed that sharing contributes to goodwill and sense of unity among the community.

Ganesh Chaturthi This festival occurs during the first two weeks
of September. Celebrated to honour Lord Ganesh, the son of Lord Shiva and Parvati, the festival has rich associations with food, as Lord Ganesh had an affinity towards it. This half-moon shaped pastry is a traditional fare during Ganeshotsav. It is prepared in many types - godd (sweet), tikhat (pungent), pithhacheo( chana dal flour ), poornachya (coconut, jaggery). Food Festivities Key preparations during this festival would be nevreos, modaks, ladoos and other assorted sweets Nevreos Nevreos along with other sweets are shared with family, friends and also sent in ojim (baskets) to the houses of married daughters.

Ganesh Chaturthi Considered as Ganesha’s favourite sweet, this dish has
been heavily inspired from the neighbouring state of Maharashtra. Food Festivities Modaks An assortment of 21 modaks are said to be presented to Ganesha, based on an old folklore. Modaks are prepared in multitude of ways - fried, steamed, with mawa, with semolina and more.

Christmas The annual festival of Christians, celebrated on 25th of
December, commemorating the birth of Christ. Christmas Consoada - ritual of distributing sweets to the neighbouring households was a huge affair. A regular feature of the Christmas Consoada, this dish is prepared with gram flour, coconut and ghee along with a few other things. Ideally supposed to have a firm exterior and soft interior. Food Festivities The standard consoada consists of bolos, marzipan, manddares, doce de grao, doce baji, alle belles, plum cake, and sometime the more affluent would serve bebinca. Doce de gran Once dried, it is laid on a board and cut in diamond shapes to be distributed to guests.

Christmas They are similar to Sago Fritters (sabudana Papad), but
are sweeter in nature. Prepared from red and yellow pumpkin, which grows in abundance in the last quarter of the year. Food Festivities Manddares The pumpkin is ground to a ﬁne paste with other ingredients. It is then steamed in a konfro and dried in the sun. It is usually stored in this dried form and consumed in the fried form as required. A fare featuring from the old traditional meal plan. Manddares are turning into a relic of the past.

Food for various occassions Food being one of the basic
markers of a culture often features certain primers for different stages in one’s life. Goan food too features important ingredients making such important stages in a man’s life. Important life stage such as childbirth, illness, marriage and death are considered here as it features food with certain nutritional and cultural connotations. The mother is given an assortment of food items to strengthen and nourish her. Oat Porridge, Methi bhaji was given to aid in producing milk. Childbirth Apart from these , sweets like semolina alva, nachni satwa, doce baji, goddshem were given to strengthen her. Ina addition to these there are various ritual on the 6th, 11th and 20th day post childbirth around specific fooditems Nachni Sattwa

Food for various occassions Hindus abstained from cooking or consuming
while the deceased body was in the house. Even in the following days, the meals were kept very simple. Honouring the Deceased The most common remedy for illness was a light canjee diet (rice gruel) along with a mango brine pickel. In some cases , this was supplemented with agsal (curry made with small ﬁshes, without coconut). Illness Among others, traditional doctors would prescribe roasted rhubarb and cumin seeds mixed in lime/rose water for dysentery. Canjee + Agsal Bikrem Jevon was organized on the 30th day or 1st anniversay. On certain times, pulao, chicken etc. would be made with the help of neighbours and relatives. Pulao

Exporting Food How has Goan food inspired culinary bases around
the world ?

Goan Food goes around. Goan cuisine exported a lot of
its ingredients and preparations to Portugal, Brazil, Malaysia, Africa and other parts of India. This outgoing interaction occurred basically due to the movement of migrants, slaves and Portuguese merchants in different parts of the world.

Current Times How is Goan Food perceived and propagated today
?

State Today? Goan food losing its authenticity in the current
times. Current Restaurants in Goa serve everything ranging from mexican, thai, mughlai, lebanese etc. thereby undermining their own culinary culture. Food from other parts of the world is readily available in goa today due to globalisation and commercialisation. All this ends up occupying the space originally meant for the native goan food. Cooks in the restaurants are often migrants and are thus not well aware of the intricacies of Goan Cuisine. Plus a lot of the traditional goan recipes are on the verge of being lost due to poor documentation and change in dietary preferences. It is not only the Goan Cuisine which as undergone massive changes, but the Goan Kitchen has undergone big changes too. The traditional equipments and tools have all been replaced with modern equipments such as mixer, blenders etc. Current Times

Folks at Home Some of the contemporary Indian chefs are
trying to reinvent the Goan cuisine and brings its origins before the entire world. Odette Mascrehenas , Fatima Da Silva gracias and Coleen Taylor sen are some of the biggest food writers and food enthusiasts of the country. Odette Mascrehenas , Fatima Da Silva gracias have written quite some books speaking and distributing knowledge regarding Goan Cuisine. Current Times Floyd Cardoz , owner of O Pedro (Mumbai) and Appeals (New York) is an active evangelist of the goan cuisine. Food at his restaurants are modern current day versions of the traditional homely goan fare: Sour dough Poei with Choriz butter. In addition to this, Chef Aloo’s (Lady baga) take on the goan cuisine involves making vegetarian equivalent of the popular non-veg Goan dishes for wider adoption among the Indian audience.

Need What does Goan Cuisine need today?

Solution Space Varied efforts in the gastronomical space to document,
visualize and analyse cuisine

Flavor Networks & Food pairing A hypothesis, which over the
past decade has received attention among some chefs and food scientists, states that ingredients sharing flavor compounds are more likely to taste well together than ingredients that do not. Stated by Chef Blumental, it states that two ingredients occur together in a recipe and are used together if they share most of their in Efforts by food chemists to identify the flavor compounds contained in most culinary ingredients allows us to link each ingredient to 51 flavor compounds on average.` Flavor Network and the Principle of Food Pairing - Yong-Yeol Ahn, Barabasi, Sebastian E. Ahnert, 2011. North American and Western European cuisines exhibit a statistically significant tendency towards recipes whose ingredients share flavor compounds. East Asian and Southern European cuisines avoid recipes whose ingredients share flavor compounds

Local Cuisine- Tourism Marker: Malaysia `Travelling to a tourism destination
can be made more exciting by experiencing the local cuisine. Nevertheless, a cuisine needs to be clearly deﬁned by deﬁnite individual characteristics so it is recognised. ‘Gastroecta’- tourist routes in Spain dedicated to introducing local cuisine to the visitors. Utilising Local Cuisine to market Malaysia as a local destination - Mohd. Hari Jalis, Debora Che, 2014. “ A form of web documentation aligning small stories about origin, usage, preparation of Malaysian dishes could provide a much needed insights about the Malaysian Cuisine to the general visitor. “ The utilisation of local cuisine as part of a destination image and diversity of products and experiences may help to strengthen the identity and competitiveness of a tourist destination. This plan developed by the Malaysian Tourism Board (MTPB) includes promoting local cuisine. Food Promotion Plan Food Routes

Idea What avenues does the solution allow me to explore
. A food network, A relational Diagram, Narratives revolving around Goan culinary aspects

Relating food items together based on their origin and nativity,
breaking down indian food items into their ﬂavour compounds wasn’t completely possible due to missing data. Food narratives, based on the origin and details of how a dish came into existence. Unearthing the marks of food in the social and cultural aspects of goan livelihood

Narrative Arc What is the ﬁnal solution aiming to do
?

A narrative led web solution highlighting the culinary tales of
the goan cuisine. The aim is to capture the various facets of the goan cuisine- its background, social , cultural and religious aspects. Objective The solution should entail the intricacies contained in the semantics and semiotics of its food items as well as the nuances of its preparations.

Gomantak Jevom The website

Initial Drafts The aim is to deliver the information in
a direct, story based manner. Supplementing the facts with illustrations offers a visual cue to the events in the tale. Based on the research direction and information chunking, the website was designed with three major sections: a) History b) Social Aspect c) Cultural Aspect Initial Sketches

Initial Drafts

Final Layout Drafts Cultural Aspect Foreign Inﬂuence - Brazil, Other
Initial Drafts

Social Aspect Foreign Inﬂuence - Portugal Initial Drafts

Information Architecture Landing Page Introduction to Cuisine History Foreign Foods
Foreign Foods Foreign Foods Base Marinades Festival : Christmas Banner Visualization Imported Ingredients Imported Ingredients Imported/ Exported Ingredients Key Ingredients Festival: Ganesh Chaturthi Brief History Brief History Brief History Persona of Goan Food Religious Divides Introduction to Social Aspects Food Stories PORK VINDALOO Food Stories CANJA DA GALINHA Food Stories BEBINCA Goan Kitchens Food for varied occassions Health Impact Food Taboos Vegetables Detailed Story Detailed Story Food Products Back- ground Back- ground Back- ground Diagram Diagram Diagram Introduction to Cultural Aspects History of Cuisine PORTUGAL BRAZIL OTHER Social Aspects Cultural Apsects

Final Website Gomantak Jevom

Gomantak Jevom

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