Tasting Tomorrow
Cultural Heritage and Climate Change Through Food
How can cultural heritage adapt to climate change through food and cuisine?
Highland Institute researchers Tümüzo Katiry, Akumtong Imchen, and Saktum Wonti, for Tasting Tomorrow, investigated this question through an applied research methodology, namely preparing popular Naga dishes, but instead of adding all the usual ingredients, they exchanged some for food items that were likely to be available after 50 years of climate change.
The project explores how traditional foodways and culinary practices might evolve in response to climate-driven changes in ingredient availability, while maintaining cultural identity and nutritional value. By cooking with climate-adapted ingredients, the researchers demonstrate how communities might preserve food traditions while adapting to environmental shifts.
Research Approach
Analyzing climate models to predict ingredient availability in Highland Asia after 50 years
Working with elders and community members to understand traditional recipes and preparation methods
Hands-on cooking experiments substituting traditional ingredients with climate-resilient alternatives
Gathering community responses to adapted dishes to understand cultural acceptability
Key Insights
Food as Cultural Adaptation
The project demonstrates how culinary practices can serve as a medium for exploring and negotiating climate adaptation while maintaining cultural identity and continuity.
Ingredient Substitution Strategies
By experimenting with climate-resilient ingredients, the research identifies potential substitutes that preserve flavor profiles, nutritional value, and cultural significance of traditional dishes.
Community Resilience
The project highlights the importance of proactive adaptation strategies that engage communities in envisioning and preparing for climate futures while honoring culinary traditions.
