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This book, titled "The Ethnic and Regional Cuisine of Bhutan," extensively explores Bhutan's regional culinary identity. Through in-depth research, it delves into native Bhutanese dishes, offering insights into the country's oldest monarchy, geography, climate, and unique attributes. The report meticulously examines Bhutan's climatic conditions, illustrating their impact on agriculture and the availability of specific food groups, shaping the distinct character of Bhutanese cuisine. Key features of Bhutanese culinary traditions are outlined, followed by a comprehensive study of ethically exclusive dishes. Additionally, the report delves into the traditional serving and eating practices of Bhutanese food. Conclusively, it explores how Bhutanese cuisine has evolved into a global culinary phenomenon, influenced by modern gastronomy and fusion concepts. This book serves as a captivating exploration of Bhutanese culinary heritage, offering a rich tapestry of flavors, history, and cultural significance.
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***A propos des auteurs***Tashi Tshering BhutiaÉcole d'hôtellerie AmityUniversité Amity de Kolkata. Dr. Purnendu BagchiÉcole d'hôtellerie AmityUniversité Amity de Kolkata.
