Protect indigenous cuisine from the onslaught of junk food:Experts

Panaji, Aug 19 (UNI) With the emergence of ''intellectual tourism'' trend in this international tourist destination of late, there is a need for protecting the traditional cuisine from the invasion of the junk food culture, say experts.

This is the main objective of the 4-day International Cuisine Conference christened ''United We Eat'' to focus on challenges facing the traditional Goa cuisine with the invasion of the junk food culture.

Chief Extraordinaire, TV show host, author of the best selling cookbooks, restaurant consultant and winner of several culinary awards Sanjeev Kapoor will inaugurate the conference in this capital city on September 2.

Goa's Chief Secretary J P Singh, veteran food and nutrition consultant Thangam Philip, queeen of indian Cooking Dr Tarla Dalal, Dr Mrunalini Devi of Baroda's Maharaja Sayyajirao University will be the guests of honour on the occasion.

Chairperson of the conference Dr Anjali Mohan Rao claims the conference aims at examining the evolution, benefits and state of research on the traditional diet, as well as the potential and problems associated with its survival.

''The focus will be on the healthy traditional cuisines and their relevance and integration with modern fast paced life and food styles.

Goan culinary experts will present special lectures and demonstrations on various challenging aspects pertaining to the Goan cuisine and the revival of Goa's inestimable legacy at the conference.

''With the influx of domestic and foreign tourists, Goan hoteliers initially started as multi-cuisine restaurants, but over the years, they realised that the trend of ''fusion cuisine'' had started infecting the Goan cuisine,'' Dr Anjali said.

''Goan food is more than fish and prawn curry and we will tell the people about the virtues of Ayurveda in improving the health of the people through traditional foods in Goa,'' Prof P N Raman, director, Quilinaire Ace Academy told UNI.

We have to try to protect the tradition of preparing indigenous food in Goa from the aggression of the instant food imbibed through the westren culture, he said.

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