Difference between revisions of "DFM Sri Lanka literature review"
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| advisor = Nireka Weeratunge and Oscar Amarasinghe | | advisor = Nireka Weeratunge and Oscar Amarasinghe | ||
| license = <img src="https://upload.wikimedia.org/wikipedia/commons/d/d0/CC-BY-SA_icon.svg"><BR>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/. | | license = <img src="https://upload.wikimedia.org/wikipedia/commons/d/d0/CC-BY-SA_icon.svg"><BR>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 = | + | | address = <b>Dried Fish Matters</b><br>Mapping the social economy of dried fish in South and Southeast Asia for enhanced wellbeing and nutrition<br>The University of Manitoba, Canada<br>driedfishmatters.org |
| acknowledgements = <img src="https://upload.wikimedia.org/wikipedia/commons/9/98/SSHRC_CRSH_logo.svg"><BR>This research is supported by the Social Sciences and Humanities Research Council of Canada. | | acknowledgements = <img src="https://upload.wikimedia.org/wikipedia/commons/9/98/SSHRC_CRSH_logo.svg"><BR>This research is supported by the Social Sciences and Humanities Research Council of Canada. | ||
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Revision as of 18:19, 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.
