• Food, Faith and Philosophy: An Exploration of Vedic Study

  DOI:DOI:18.A003.aarf.J14I01.009921

Dr. Sunita A Sangle, Mrs. Awanti S Hodlur

Abstract: The culinary traditions of India have a deep-rooted history that can be traced back to the Vedic period. Vedas, the foundational scriptures of Hindu philosophy provide profound insights into the significance of food in ancient Indian society. This research paper explores the foundational role of food in Vedic literature and its lasting influence on Indian dietary culture. Drawing upon the Rigveda, Yajurveda, Samaveda, and Atharvaveda, the study examines how food was perceived not merely as sustenance but as a sacred entity interwoven with religion, health, ethics, and cosmic order. Through hymns, rituals, and sacrificial offerings, the Vedas emphasize the divine nature of food (Anna Brahma), its ethical consumption, and its use in yajnas as a bridge between humans and the divine. The paper also investigates the early roots of Ayurveda and the classification of food into sattvic, rajasic, and tamasic categories, highlighting the spiritual and physiological impact of diet.