Difference between revisions of "DFM Sri Lanka literature review"
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| date = 2021 | | date = 2021 | ||
| series = DFM Working Papers | | series = DFM Working Papers | ||
| + | | cover_image = {{filepath:Dried-fish-products-at-general-store-Bergala-Sri-Lanka-2.jpg|850px}} | ||
| + | | logos = [[File:DFM logo.png|300px]] [[File:Ruhuna logo.jpg|300px]] | ||
| 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 pre-served 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. | | 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 pre-served 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. | ||
| advisor = Nireka Weeratunge and Oscar Amarasinghe | | advisor = Nireka Weeratunge and Oscar Amarasinghe | ||
Revision as of 16:21, 31 March 2021
A Preliminary Analysis of the Social Economy of Dried Fish in Sri Lanka
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 pre-served 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.
