Indigenous Language Loss and Culinary Heritage among Ethnic Communities in Bangladesh

Abstract

Indigenous culinary heritage is deeply embedded in language, as food knowledge, preparation methods, and cultural meanings are often transmitted through linguistic practices. In Bangladesh, the decline of indigenous languages has raised concerns regarding the preservation of traditional food systems among ethnic communities. This study examines the relationship between indigenous language loss and the erosion of culinary heritage in Bangladesh. Using a qualitative analytical approach based on existing empirical and ethnographic studies, the paper explores how diminishing language use affects traditional food knowledge, intergenerational transmission of recipes, and cultural food practices. The findings indicate that language loss contributes to the simplification of indigenous food traditions, reduced use of native terminology, and weakening of cultural identity linked to food practices. The study highlights the importance of integrating language preservation into cultural and food heritage initiatives to sustain indigenous culinary knowledge. These findings contribute to discussions on food culture, cultural sustainability, and indigenous knowledge systems within agrarian societies.