பண்டைத் தமிழர் உணவு முறையில் ஊன்சோறு (Exploring Uunchoru: An Analysis of Ancient Tamil Cuisine)

Abstract

This research article aims to provide a comprehensive analysis of the traditional Tamil dish ‘Uunchoru’ which was consumed in ancient Tamil Nadu. The study delves into the intricate details of its preparation and consumption, offering insights into the culinary practices and eating habits that prevailed during that era. The research employs an analytical approach, utilizing ten historical idylls and anthologies as primary sources to reconstruct the gastronomic traditions associated with ‘Uunchoru’. These primary texts offer a window into the ingredients, cooking techniques, and cultural significance of the dish. To complement the primary sources, the research incorporates secondary sources, including the interpretations of commentators and contemporary researchers. These secondary sources provide additional context and highlight the evolution of food practices over time. Notably, the study reveals that, despite the passage of approximately two thousand years, there has been minimal change in Tamil cooking and eating habits. The main exception to this continuity is the avoidance of certain meats, specifically those from elephant, deer, and iguana, which were once consumed but are now excluded from the modern Tamil diet. This research underscores the remarkable consistency in Tamil culinary traditions and practices, despite broader historical and cultural changes. By analyzing historical texts and comparing them with contemporary practices, the study contributes valuable insights into the persistence of traditional food practices and their adaptation over time. This examination not only enhances our understanding of ancient Tamil cuisine but also highlights the enduring nature of cultural food practices in Tamil Nadu.