A group of students showcasing traditional food dishes and cultural heritage during the fourth edition of SJU Heritage Diem on October 1 in Chümoukedima.
Chümoukedima, October 4 (MExN): St Joseph University (SJU), Ikishe Model Village, Chümoukedima, organised the fourth edition of SJU Heritage Diem on October 1, bringing together more than 500 students to celebrate cultural heritage through food, poetry, memory and traditional culinary practices.
Organised in collaboration with the Department of History under the theme “Flavours of Heritage: A Cultural Voyage through Food and Words”, the event was conducted in two sessions.
The first session featured a poetry competition on the theme “Poetry of Food: Expressions of Taste and Memory” and was chaired by K Khekato Zhimo, Assistant Professor, Department of History.
The programme began with an invocation by Rev Sr Sabeena DMI, Finance Controller, SJU, followed by the welcome address and introduction to the programme by Prof Dr Avinuo Chupuo, Head of the Department of History.
Resource person Prof Dr Achanger spoke on the significance of food in preserving culture and identity, with particular focus on Naga cuisine. He said food was more than a source of nourishment and could express a community's identity, shared experiences and sense of belonging.
Speaking in the Naga context, he raised questions about how food comes to be recognised as heritage and whether food should be understood as heritage itself or as a label associated with a particular community.
He stressed the need for research into the origins and evolution of food practices and cautioned against accepting everything described as “traditional” without examining its historical and cultural roots.
He said understanding the origins of particular foods, the development of ingredients and preparation methods, and how communities adapted them over time could provide deeper insight into their authenticity and significance.
Prof Dr Achanger urged the audience to view food as a living expression of heritage and a connection to the past, and called for greater appreciation, documentation and transmission of the knowledge, stories and cultural values associated with food.
A total of 31 students from 17 departments participated in the poetry competition.
The first prize was jointly won by Shiny L Mech of the Department of Biotechnology and Moiya N Konyak of the Department of English. Merireni Vivi Khuvung of the Department of Mathematics and B Nyamje of the Department of History jointly secured the second position, while Jonitanga Humtsoe of the Department of Journalism and Mass Communication and Metsunu of the Department of Education shared the third position.
Certificates were handed over by the resource person and Rev Sr Dr Thaines Mary DMI, Deputy Registrar, SJU.
The competition was judged by Dr Muleto Vero, Assistant Professor, Department of History; N Esther Ezung, Assistant Professor, Department of English; and Aching Susanna, Assistant Professor, Department of Management.
The second session, chaired by Dr Kinitoli H Yeptho, was centred on “Heritage on Leaves: Celebrating Traditional Culinary Practices”. Rev Fr Dr L Anish offered the grace before the session.
The session featured a display of traditional foods, culinary practices, methods of presentation and cultural knowledge passed down through generations.
Seventeen departments participated in the culinary display, presenting traditional cuisines representing different communities and states.
The exhibition also received a cash contribution from an anonymous donor, which was awarded to selected participants based on an independent assessment of the displays. The Department of Journalism and Mass Communication received the first prize, while the Department of Psychology and Counselling secured the second prize. The prizes were presented by Dr Lanuchila Changkiri.
