Abstract:
The food culture of any society is a basic element that expresses the cultural identity of that society. Therefore, the types of food, oils, sweets, nutrients in food, food preservation methods and ways of preparing food, which are considered integral parts of food culture, are different and special according to the culture. Because of that, the study of the food of a country is also a study of the nature of that country's culture. Foods in general have important nutritional as well as medicinal values. This is because certain types of food which are mainly consumed as food are also used as medicine. It is especially seen in Ayurvedic medicine. Most of our main meals including kola, mukunuwanna, gram, kohirabi, snake gourd, ridge gourd, pork, eggs, mutton, bananas and avocados are considered as food with medicinal value in Ayurveda. Among the sourced information, the Pansiya Panas Jathaka Potha, which is highly valued as a literary source, reveals many facts about food, such as customs, attitudes, beliefs, methods of food preparation, quality of food and festivals. Foods with medical value are also mentioned in some places. Raw grains, pork and porridge are some of them. Therefore, the research problem here is to investigate if there is any Ayurvedic value in the information associated with the food culture of the Jathaka Potha. The purpose of this research is to identify how the concepts and theoretical aspects of Ayurveda related to food are represented in the Jathaka Potha. Under the methodology of qualitative research, library observation, editions of the Jathaka Potha, books on Ayurvedic medicine, research articles, newspapers, and lecture notes are collected. Accordingly, the research revealed that some Ayurvedic value prevails over the material and cultural characteristics of the food culture in the Jathaka Potha, which is considered as a source belonging to Banakata literature.
