Culinary Practices in Ancient Tamilakam: A Study through Correlation of Archaeological and Literary Sources

Sreelakshmi K.S.

This study investigates the culinary practices of ancient Tamilakam through an interdisciplinary approach that correlates archaeological and literary evidence. It integrates archaeobotanical and archaeozoological data with early Tamil literature to reconstruct patterns of food production, processing, and consumption. Archaeological evidence, including faunal and floral remains from excavated sites, provides direct insights into subsistence practices. Archaeozoological data indicate exploitation of domestic and wild animals such as cattle, buffalo, sheep, goat, pig, birds, and aquatic resources, with cut marks, burning, and butchery traces suggesting dietary use. Archaeobotanical evidence, including charred grains, seeds, and pulses, reflects cultivation and consumption of rice, millets, and legumes, highlighting the importance of plant-based foods. These findings are examined alongside Sangam and post-Sangam literature, which describe agricultural produce, hunting, pastoral activities, and consumption of plant and animal foods across Tamilakam’s ecological landscapes. Literary sources further illuminate cultural and symbolic dimensions of food, including social attitudes, ritual uses, and perceptions of specific species. The study also identifies gaps between archaeological and textual sources, where certain species mentioned in literature may not appear in the archaeological record and vice versa, reflecting preservation issues, regional variation, or idealization in literary traditions. By correlating archaeobotanical and archaeozoological evidence with literary references, this paper demonstrates the potential of an integrated approach for reconstructing ancient foodways and offers a comprehensive understanding of culinary traditions and socio-cultural contexts in ancient Tamilakam.