Difference between revisions of "DFM Sri Lanka literature review"
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| + | == Status == | ||
| + | PUBLISHED | ||
| + | |||
| + | == Terms of reference == | ||
| + | |||
| + | * The report should be 20-40 pages in length | ||
| + | * The report should review current knowledge and sources of information about dried fish in the area studied by the research team | ||
| + | * The report should draw on grey literature, archival sources, legal texts, student theses, and local publications. | ||
| + | * The report should identify areas for further investigation. | ||
| + | |||
| + | == Workflow == | ||
| + | |||
| + | * 2020-11-15: Submitted by Dilanthi Koralagama, with acknowledgements to Nireka Weeratunge and Oscar Amarasinghe | ||
| + | * 2021-01-16: Copy-edited by Steven Smeltz | ||
| + | * 2021-04-04: Final draft submitted by Dilanthi Koralagama | ||
| + | * 2021-04-05: Final edits incorporated by Eric Thrift. Source text and images are in the wiki; contents listed at [[DFM Sri Lanka literature review]]. | ||
| + | |||
| + | == Contents == | ||
| + | *[[DFM Sri Lanka literature review - Introduction|Introduction]] | ||
| + | *[[DFM Sri Lanka literature review - Sources of data|Sources of data]] | ||
| + | *[[DFM Sri Lanka literature review - The fisheries sector in Sri Lanka|The fisheries sector in Sri Lanka]] | ||
| + | *[[DFM Sri Lanka literature review - History of the dried fish industry in Sri Lanka|History of the dried fish industry in Sri Lanka]] | ||
| + | *[[DFM Sri Lanka literature review - Dried fish production|Dried fish production]] | ||
| + | *[[DFM Sri Lanka literature review - Dried fish trade|Dried fish trade]] | ||
| + | *[[DFM Sri Lanka literature review - Dried fish consumption|Dried fish consumption]] | ||
| + | *[[DFM Sri Lanka literature review - Nutritional value and quality|Nutritional value and quality]] | ||
| + | *[[DFM Sri Lanka literature review - Conclusion and scoping priorities|Conclusion and scoping priorities]] | ||
| + | *[[DFM Sri Lanka literature review - Annexes|Annexes]] | ||
| + | |||
| + | |||
== Metadata == | == Metadata == | ||
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=== cover image === | === cover image === | ||
[[File:Dried-fish-products-at-general-store-Bergala-Sri-Lanka-2.jpg|800x800px]] | [[File:Dried-fish-products-at-general-store-Bergala-Sri-Lanka-2.jpg|800x800px]] | ||
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Latest revision as of 08:38, 6 August 2021
Status
PUBLISHED
Terms of reference
- The report should be 20-40 pages in length
- The report should review current knowledge and sources of information about dried fish in the area studied by the research team
- The report should draw on grey literature, archival sources, legal texts, student theses, and local publications.
- The report should identify areas for further investigation.
Workflow
- 2020-11-15: Submitted by Dilanthi Koralagama, with acknowledgements to Nireka Weeratunge and Oscar Amarasinghe
- 2021-01-16: Copy-edited by Steven Smeltz
- 2021-04-04: Final draft submitted by Dilanthi Koralagama
- 2021-04-05: Final edits incorporated by Eric Thrift. Source text and images are in the wiki; contents listed at DFM Sri Lanka literature review.
Contents
- Introduction
- Sources of data
- The fisheries sector in Sri Lanka
- History of the dried fish industry in Sri Lanka
- Dried fish production
- Dried fish trade
- Dried fish consumption
- Nutritional value and quality
- Conclusion and scoping priorities
- Annexes
Metadata
abstract
The social economy of dried fish in Sri Lanka, an island located at the crossroads of maritime trade be-tween Europe, East Africa, South and Southeast Asia, has a long history. Dried fish has not only been an important commodity traded within the island and among neighbouring countries, but it has also played a significant nutritional and cultural role in the Sri Lankan diet. Although a greater proportion of the total fish production is iced, traded, and consumed as fresh fish, it is estimated that 14 percent of the catch is preserved using simple techniques such as sun drying, salting, smoking, and fermentation, collectively referred to as “dried fish.” In Sri Lankan cuisine, dried fish is consumed as a main dish, as well as a condiment to enhance the flavour of vegetable dishes and rice.
series
DFM Reports
title
A Preliminary Analysis of the Social Economy of Dried Fish in Sri Lanka
short title
Social economy of dried fish in Sri Lanka
date
2021
author(s)
Dilanthi Koralagama, Shalika Wickrama, and Anupama Adikari
series editor
Derek Johnson
technical editor
Steven Smeltz and Eric Thrift
advisor(s)
Nireka Weeratunge and Oscar Amarasinghe
license
This work is licensed under the Creative Commons Attribution-ShareAlike 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-sa/4.0/.
address
Dried Fish Matters Project Department of Anthropology, Faculty of Arts 432 Fletcher Argue Building, 15 Chancellor Circle The University of Manitoba, Winnipeg, MB, R3T 2N2 CANADA
dried.fish.matters@umanitoba.ca
acknowledgements
This work draws on research supported by the Social Sciences and Humanities Research Council.
Cover media
logos
cover image
