Faqir Muhammad Anjum
National Institute of Food Science & Technology, University of Agriculture
Cultural heritage as a deep-seated pedestal of communal reminiscence is an indispensable contrivance to reach a novel aspect of a civilization. Pakistani foods are the inheritor of Indo-Aryan culture and Muslim culinary traditions. At around 3000 BC, sesame, eggplant, and humped cattle were domesticated in the Indus Valley, and spices, such as turmeric, cardamom, black pepper and mustard, were harvested in the region. The arrival of Islam within South Asia, via modern-day Pakistan, influenced the local cuisine to a great degree. Another major influence in the development of Pakistani food was the establishment of the Mogul Empire. Today, Pakistani dishes are taking a Western direction, as many Pakistanis are trying out new and modern foods. Many Westernized restaurants and fast food outlets can be found in all parts of Pakistan. The Punjab and Sindh provinces is where the majority of urban, Western culture has been greatly advanced and has chains of American, European and British chains in many metropolitan cities.
With innovation in the food sector, the National Institute of Food Science & Technology (NIFSAT), University of Agriculture, Faisalabad, has successfully completed research on wheat flour fortification with iron, zinc. Vitamin A rich food products have also been developed. Functional and nutraceutical food products are now being developed in our country as a result of research. Omega-3 enriched food products have been developed. Other innovations include gluten free foods and modified gluten bread for celiac disease patients.
(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)