Food system of Palanthamizhar in Human Values

Abstract

This study examines the food culture of ancient Tamil society as depicted in Sangam literature and explores how these dietary practices reveal important human values such as sharing, ecological harmony, and social responsibility. Ancient Tamils lived in close connection with the natural environment, and their food habits were shaped by the landscapes of Kurinji, Mullai, Marutham, Neithal, and Palai. The paper analyzes literary evidence from works such as Akananuru, Purananuru, Nattrinai, and moral texts like Thirukkural to illustrate how food was not merely sustenance but a reflection of ethical living. The study documents various food sources—wild honey, edible roots, small creatures such as crabs, snails, and tortoises, along with agricultural produce like kollu, ulundu, avarai, varagu, and sesame. These reveal a diet that was seasonal, resource-conscious, and adapted to the environment. The preparation and consumption of traditional beverages such as kal (toddy) also highlight the social and cultural dynamics of the time, showing their role in hospitality, warrior life, and community gatherings. Additionally, the paper discusses how ancient Tamils shared food within families, villages, and among travelers, embodying values of generosity and compassion. The sustainable agricultural and culinary practices they followed demonstrate an early understanding of ecology and respect for biodiversity. Overall, the study concludes that the ancient Tamil food system was deeply rooted in simplicity, sustainability, and moral principles. Their food practices reveal a civilization that valued nature, community life, and ethical conduct, offering meaningful insights for contemporary discussions on culture, heritage, and sustainable living.