Vol. 6 No. S-1 (2024): Volume 6, Issue S-1, Year 2024
Articles

Food at Hospitality of Sanga Tamil People

Ramesh J
Department Physical and Sprts Health Education, Sri Ramakrishna Mission Vidyalaya College of Arts and Science, Coimbatore-641020, Tamil Nadu, India
Ashok Kumar M
Department Physical and Sprts Health Education, Sri Ramakrishna Mission Vidyalaya College of Arts and Science, Coimbatore-641020, Tamil Nadu, India

Published 2024-07-30

Keywords

  • Pickle,
  • Curry,
  • Milk,
  • Honey,
  • Meat,
  • Ivory,
  • Kathuri Tuber
  • ...More
    Less

How to Cite

J, R., & M, A. K. (2024). Food at Hospitality of Sanga Tamil People. International Research Journal of Tamil, 6(S-1), 255-262. Retrieved from https://irjt.iorpress.org/index.php/irjt/article/view/2230

Abstract

The essential qualities of hospitality are hospitality, hospitality and insolence. The guest is as gentle as Anichamalar. We can see from Kural that "Anichamalar withers away from the face of the guest, as well as the guest's face is withered by the change of view", Valluvar says, "A feast with the scent of the smell diminishes, and the purpose of the feast falls" (Kural: 90). Tamils ​​knew how to roast, grill and add spices to various types of curries. Also, the literature shows that the Tamils ​​were well aware of how to eat food, the amount to be eaten, the time, etc. In this way, the purpose of this article is to introduce the food habits of the people of that time and the food they prepared for the guests in hospitality.

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