Maira-N55-56

Total Page:16

File Type:pdf, Size:1020Kb

Maira-N55-56 Précision d'Anne Vantai: préparer des cafés beau• S1ngularh6s EN GUISE D'ÉDITO ... « Il est curieusement exposé coup moins caféinés que • 90 % des adultes fran• plusieurs semaines aux in• les systèmes fondés sur la çais assurent boire au moins SSUMONS notre dé• (repas séparés ou en com• tempéries de la mousson, une tasse de café par jour. filtration. » calage. Nous vou• mun) et sur la religion qui développent ses arômes • C'est dans l'Europe du poivrés et lui donnent une Nord que l'on boit le plus de A lions sortir ce (avec ses tabous alimen• belle teinte jaune.» li 111nrus1 cahoa : 11,6 kg par an et par double numéro autour de taires, ses interdits des mé• 111111111111111r11111s habitant en Scandinavie .... la gastronomie pour la fin langes ou ses plats préfé• S.1111111 .. Puisque, comme l'écri• contre 8 à 10 kg en Alle• de l'année 1999. Mais rentiels suivant la nature Fin de semaine dans magne, Suisse, Autriche. La une maison de pauvres ... À défaut de receler des vait, « la faim et l'amour comme les fêtes ont été de la divinité à laquelle on France, avec 5,9 kg, devance gâchées par les tempêtes crus classés, le Brésil parti• dirigent le monde», rap• largement tous les pays de est consacré).» Elle ouvre Nous ne retirerons pas cipe néanmoins à l'élabo• pelons que le Brésil doit le la Méditerranée. , et la marée noire, nous aussi sur l'économie: la tout à fait notre couteau ration des cafés dits com• café à l'infidélité d'une • On boit plus de café aux dressons quand même la plupart des scandales ali• d'entre les dents car « si la plets confectionnés par les belle Française .... États-Unis qu'en Italie table, d'autant que l'ac• mentaires dans nos pays table du pauvre est maigre, ( 4,5 kg contre 4,4 kg). vrais torréfacteurs, qui ont tualité reste brûlante : sont liés à la recherche du le de la misère est En 1727, en effet, le gou• • Les États-Uniens met• lit entre la «mal-bouffe», le recours à lui pour sa dou• verneur de l'actuel Para en- tent 5 à 6 g de café par tasse, seul profite. Elle ouvre bien fécond», dit-on. Dans le ceur. Ils font également les Français 8 à 10. poulet à la dioxine, les sûr sur l'histoire, car nos beau pays de Cardoso, 50 appel au colombie pour la • 10 cl de café soluble rillettes à la listeria, les assiettes n'ont pas attendu millions d'hommes, de finesse, au costa-rica pour contiennent 6 calories vaches au prion et l'alu• pour pratiquer de fait la femmes et d'enfants souf• le corps, au mexique pour contre O pour du café noir. minium (des emballages mondialisation. Qui se sou• frent de malnutrition. Et • Les premières tasses l'acidité. Les cafés du Bré• viennent de Chine. L'anse et des canettes) qui em• vient que la tomate, la cela ne concerne pas que le sil conviennent également ne fait son apparition qu'en poisonne le système ner• pomme de terre ou la Nordeste. À 70 %, l'ali• aux préparations du soir. au XVIIIe siècle, « presque en veux, on ne sait plus où dinde sont américaines, mentation des travailleurs Comme le sidamo, un sul• même temps que la sou• donner de la fourchette. que la canne à sucre ou de Rio se résume à du riz, coupe, dans laquelle, ex• de-minas-gerais contient Crise, locomotive ... café: Notre retard, compensé l'orange viennent d'Asie ou des haricots noirs, du café, un triste et célèbre épisode ... plique Anne Vantal, il n'est un taux de caféine proche pas rare de verser un peu de par une pagination accrue, que la banane et la pintade du pain et de bouillie de de 1,1 %. C'est la moitié voie un jeune officier, Pal• café pour le refroidir. La est aussi imputable au fait sont africaines ? On a la manioc ou de mais. d'un robusta, lequel est heta, à quelques centaines coutume de boire son café que l'alimentation de• sensation de les manger Quelque 72 % de leur bud• petit à petit dans la sou• plutôt réservé au breuvage de kilomètres au nord, en meure non seulement un depuis toujours, alors get familial sont consacrés matinal. En revanche, si coupe a duré jusqu'au début domaine intime - et la qu'on les doit aux Grandes Guyane française. Sa mis• du xxe siècle en Europe, et à la nourriture. Il est vrai l'espresso italien est cos• sion est explicite : solliciter continue d'exister dans des madeleine de Proust, Découvertes. C'est ainsi que le kilo de riz tourne au• taud en goût, il n'en est du gouverneur d'Orvilliers pays comme l'Indonésie. » a alors ? - mais aussi parti• que la cuisine brésilienne a tour de 1,2 real, celui de ha• pas pour autant saturé de quelques plants de café. Et culièrement complexe. eu vocation au métissage ricot à 1,5. Et ce n'est pas Nous sommes ce que nous caféine. « En effet, nous si le représentant de rises de café. L'affaire était par son histoire, elle-même donné quand on ne gagne mangeons et Roger Bas• explique Anne Vantal, Louis XV ne s'exécute pas, dans le sac. liée à des cycles agro-ex• que 1500 F par mois. tide a eu plus que raison celle-ci est peu soluble les subtiliser ... Or, de Paris, En 1874 (voir le timbre portateurs (canne, café et, Mais que Cardoso et sa dans l'eau; sa présence d'écrire que« l'alimenta• monsieur d'Orvilliers a p. 49), Campinas accédait dans une moindre mesure, bande d'affameurs diplô• tion comme trait distinctif dans la tasse dépend donc reçu l'ordre de ne pas au rang de capitale du café cacao). Sans l'esclavage, les més se rassurent : ils ne en grande partie du temps céder. En revanche, sa brésilien. Depuis, c'est tou• d'une culture [ ... ] ouvre plats brésiliens n'auraient nous feront pas perdre d'extraction: plus celui-ci femme, elle, ne peut rien jours une des villes les plus tout un éventail de che• pas ce petit goût d'Afrique. l'appétit. « 0 povo gosta est bref, moins il y aura de mins qui débouchent sur refuser au fringant lieute• racistes du pays. C'est Sans l'immigration euro• de luxo, niio de lixo », dit• caféine. La machine à es• l'écologie, sur la technique nant portugais. La légende aussi à ce prix-là qu'on a péenne de la fin du siècle on dans les favelas. presso, qui fait passer l'eau (celle de la conservation veut qu'elle lui ait glissé longtemps bu du café ... dernier, le panorama de la La vie, c'est comme la très rapidement sur la des aliments ou de la cuis• dans la main, au moment Bonne sieste ! • table brésilienne serait cuisine, il faut se conten• mouture, permet donc de son), sur la vie familiale des adieux, quelques ce- Nestor BOTKA bien différent. ter du meilleur. • 50 Maira n° 55-56 -À table ! 1er trimestre 2000 3 ...... Quand le Brésil a entin bonne presse pellations on ne peut plus Café : repères VANT d'entonner drats, gros citrons amers l'orange Bahia (Citrus contrôlées : la polka des et allongés venant de brasiliensis Tanaka). • Le sidamo. « Ancêtre de • vms siècle - L'Arabie l'uti• tous les arabicas de la planète, mandibules, fen• Corse. Et tandis que l'Ita• Mais les gringos s'en em• lise comme médicament A affirme Anne Vantai, [ ... ] il (infusion de feuilles et de dons le pain en entamant lie invente les orangeries, parent ... « Au Brésil, en vient des plantations en ter• fruits frais). Cqfé Procope. une orange, compagne de on raconte qu'un certain 1870, écrivent Jean• rasses du sud de l'Éthiopie. » • xrvs siècle - Les Arabes dé• • 1712 - Ouverture du café Noble et fin, exhale un par• beaucoup de petits déjeu• Vasco de Gama a ramené Claude Beton et Gilles il couvrent la torréfaction. Florian à Venise. fum d'abricot chaud. ners. Oui, une orange seu• d'Inde ... des oranges. Brochard, un mission• • 1450 - Ouverture de mai• • 1720 (années) - Le bota• • Le blue mountain de Ja• lement, ce fruit couvre N'appelle-t-on pas ce fruit sons à café à Aden puis à niste Antoine de Jussieu car naire américain expédia maïque. Doux, aromatique, La Mecque. crée le genre Co.Jfea. les quatre cinquièmes des pourtegalié à Nice, porto• au département d'Agricul• légerril peut être préparé sous • 1511 - Il est interdit par • 1723 - Le Français Gabriel besoins journaliers de galetto dans le Piémont, ture de Washington une furme d'espresso. On le trans• le sultan de La Mecque. de Clieu exporte le premier porte dans des tonneaux de notre organisme en vita• portogales en Grèce ... ? jolie orange, sans pépin, • 1554 - Il devient boisson pied de caféier aux Antilles. chêne. C'est un -des cafés pré• mine C. Oui, l'orange, car Tous ces préfixes ne sont• avec un nombril apparent, nationale en Turquie sous • 1725 - Ouverture du café férés des Nippons. le Brésil en est depuis une ils pas autant de preuves enveloppée d'un parfum le règne de Soliman Il. Quadri à Venise. • Le supremo de Colombie. • 1570 (environ) - Il arrive • 1727 - Il arrive enfin au dizaine d'années le pre• de l'indo-lusitanité de subtil. Le département fit Il s'agit d'un arabica lavé issu à Venise. Brésil ... mier producteur mondial. l'agrume aux éléphants? reproduire les souches et des plantations des Antilles • 1590 (environ) - Le pape • 1730 et 1748 - Il arrive en françaises.
Recommended publications
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Cauim Pepica – Notas Sobre Os Antigos Festivais Antropofágicos1
    Cauim pepica – notas sobre os antigos festivais antropofágicos1 Renato Sztutman “Ce poison va rester dans toutes nos veines même quand, la fanfare tournant, UNIFESP nous serons rendus à l’ancienne inharmonie.” (Arthur Rimbaud, Illuminations) A história de Hans Staden, na metade do Quinhentos, todos conhecemos: viajante alemão, confundido com um português, fora aprisionado por um grupo de indígenas ditos Tupinambá, habitantes da costa brasílica e aliados dos franceses. Logo no momento de sua captura, dada sorrateiramente em algum lugar não muito longe de São Vicente, o viajante tomava conhecimento do destino de um cativo de guerra: Enquanto discutiam, fiquei ali rezando a Deus e esperando pelo golpe. Enfim, o chefe decidiu que desejava conservar-me vivo. Eu seria levado com vida até a sua aldeia, para que as mulheres também pudessem ver-me e tivessem seu momento de diversão às minhas custas. Depois tinham a intenção de me matar a cauim pepica, o que quer dizer que desejavam preparar uma beberagem e reunir-se para uma festa, no decorrer da qual eu devia servir de alimento. Com isso, todos deram-se por satisfeitos (Staden 1998 [1557]:57). Staden seria devorado por aqueles selvagens, que logo o despiam e o ameaçavam com gestos e armas. Eles preparariam, para tanto, uma grande festa, regada de uma certa bebida fermentada, feita no mais das vezes de mandioca ou de milho, e que causava grande embriaguez quando consumida em excesso. Os indígenas chamavam essa cerveja de cauim, e faziam dela uma peça necessária na maior parte de seus rituais e encontros festivos – hábito, aliás, que se encontra até os dias de hoje entre muitos povos ameríndios, dentre eles, aqueles que falam línguas da família tupi-guarani.
    [Show full text]
  • A Good Soil Ecosystem
    1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly.
    [Show full text]
  • Microbiological and Chemical Parameters During Cassava Based-Substrate Fermentation Using Potential Starter Cultures of Lactic Acid Bacteria and Yeast
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Food Research International 76 (2015) 787–795 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast Ana Luiza Freire, Cintia Lacerda Ramos, Rosane Freitas Schwan ⁎ Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil article info abstract Article history: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food products that Received 29 May 2015 promote health, but they are still produced by natural fermentation. In the present work, Lactobacillus fermentum Received in revised form 19 July 2015 CCMA 0215 isolated from the indigenous fermented cassava beverage yakupa was used as single or mixed starter Accepted 24 July 2015 culture with five different yeast strains (Torulaspora delbrueckii CCMA 0234 and CCMA 0235, Pichia caribbica Available online 29 July 2015 CCMA 0198, and Saccharomyces cerevisiae CCMA 0232 and CCMA 0233) to ferment cassava. Fermentations Keywords: using each yeast as single starter culture were also performed. The microbial population and metabolites pro- Starter culture duced during cassava fermentation were investigated. In all assays, the inoculated microorganisms fermented Cassava cassava, judged by lowering the pH from 6.0 to 4.0–5.0 within 24 h. Lactic acid bacteria (LAB) and yeast popula- Bacteria tion increased during fermentation. Lactic acid was the main organic acid produced, reaching a maximum value Yeasts of 4.5 g/L at 24 h in the co-culture with L.
    [Show full text]
  • Physico-Chemical and Microbiological Characterization of Corn and Rice ‘Calugi’ Produced by Brazilian Amerindian People
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Food Research International 49 (2012) 524–532 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people Maria Gabriela da Cruz Pedrozo Miguel a,b, Marianna Rabelo Rios Martins Santos b, Whasley Ferreira Duarte b, Euziclei Gonzaga de Almeida b, Rosane Freitas Schwan b,⁎ a Food Sciences Department, Federal University of Lavras, 37200‐000 Lavras, MG, Brazil b Biology Department, Federal University of Lavras, 37200‐000 Lavras, MG, Brazil article info abstract Article history: ‘Calugi’ is a fermented porridge that is produced from corn and rice by Javaé Amerindians. Samples of this Received 27 June 2012 porridge were chemically and microbiologically characterized. The microbial population was composed of Accepted 11 August 2012 yeasts, aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), acetic acid bacteria (AAB) and some enterobacteria. The population of lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeasts increased Keywords: slightly during ‘calugi’ fermentation. During the initial fermentation period (12 and 24 h), counts of the Corn bacterial population (LAB, AMB and enterobacteria) and yeast increased. After 48 h of fermentation, the Rice Fermented foods population of mesophilic bacteria was 5.06 log CFU/mL; lactic acid bacteria (LAB), 4.69 log CFU/mL; yeast, Bacteria 4.37 log CFU/mL; enterobacteria, 3.29 log CFU/mL and acid acetic bacteria (AAB), 3.14 log CFU/mL.
    [Show full text]
  • VEREDA III E a Preparação Do Cauim RESUMO
    VEREDA III e a preparação do cauim VEREDA III and the cauim preparation VEREDA III y la preparación del cauim 1GARDIMAN, GilbertoG.;2RODRIGUES, Igor M.M.; 3CASCON, Leandro M.;4 ISNARDIS, Andrei RESUMO Uma coleção de potes cerâmicos exumados de Vereda III, Minas Gerais, atribuída à tradição Aratu-Sapucaí,possivelmente associada a um grupo falante Jê, foi analisada através de uma abordagem arqueobotânica, com ênfase para grânulos de amido. A onipresença do milho nos artefatos e a presença de grandes potes com marcas típicas da fermentação direcionaram o trabalho para 1Graduaçãoem Antropologia habilitação Arqueologia, UFMG; Engenheiro de alimentos, Mestrado em Planificação em Alimentação e Nutrição.gttman@uol. com.br 2Mestre em Antropologia com concentração em Arqueologia pelo PPGAN- UFMG. Centro Especializado em Arqueologia Pré-Histórica do MHNJB-UFM- [email protected] 3Graduação em História, UFC; Mestrado em Arqueologia pelo Museu Nacion- al/UFRJ; Doutorando em Arqueologia pelo Museu de Arqueologia e Etnologia /USP. Bolsista [email protected] 4Cientista social com ênfase em Arqueologia. Mestrado e doutorado em Ar- queologia. Professor adjunto do Departamento de Sociologia e Antropologia da UFMG; Centro Especializado em Arqueologia Pré-Histórica do MHN- JB-UFMG. [email protected] 64 Histórico do Setor de Arqueologia do Museu de História Natural e Jardim Botânico da UFMG o estudo do cauim de milho, uma bebida/alimento produzida pela fermentação desse cereal. Informações de relatos de viagem, etnografias e estudos microbiológicos,
    [Show full text]
  • Pdf Presence of Many Toxic Species
    Boletim do Museu Paraense Emílio Goeldi. Ciências Humanas ISSN: 1981-8122 ISSN: 2178-2547 MCTI/Museu Paraense Emílio Goeldi Barghini, Alessandro Ethnohistoric review of amylolytic fermentation in Amazonia Boletim do Museu Paraense Emílio Goeldi. Ciências Humanas, vol. 15, no. 2, 2020, May-August MCTI/Museu Paraense Emílio Goeldi DOI: 10.1590/2178-2547-BGOELDI-2019-0073 Available in: http://www.redalyc.org/articulo.oa?id=394065337001 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative ARTIGOS CIENTÍFICOS Bol. Mus. Para. Emílio Goeldi. Cienc. Hum., Belém, v. 15, n. 2, e20190073, 2020 Ethnohistoric review of amylolytic fermentation in Amazonia Revisão etnohistórica da fermentação amilolítica na Amazônia Alessandro Barghini Museu de Arqueologia e Etnologia. Universidade de São Paulo. São Paulo, São Paulo, Brasil Abstract: In South America’s lowlands, it was believed that fermentation processes for amylaceous substances were performed only with the inoculation of salivary amylase in the mash. In 2004, Henkel identified a unique fermentation process that was not previously known in the Americas: fermentation performed with the inoculation of an amylolytic mold, Rhizopus sp. Amylolytic fermentation is an important way to transform and enrich carbohydrates and is widely used in the eastern and southeastern Asia for the enhancement of beverages and food. To verify if this process was unique, extensive research has been carried out by analyzing reports by missionaries, travelers, and anthropologists to search for hints of a larger diffusion of such processes.
    [Show full text]
  • Cauim: Entre Comida E Ebriedade Cauim: Food Or Intoxicant?
    Bol. Mus. Para. Emílio Goeldi. Cienc. Hum., Belém, v. 13, n. 3, p. 561-571, set.-dez. 2018 Cauim: entre comida e ebriedade Cauim: food or intoxicant? Alessandro Barghini Museu de Arqueologia e Etnologia. Universidade de São Paulo. São Paulo, São Paulo, Brasil Resumo: Tradicionalmente, as bebidas fermentadas da América do Sul são classificadas entre os narcóticos e os intoxicantes. Revisando os textos dos primeiros cronistas e recentes estudos antropológicos, é possível mostrar que as bebidas fermentadas eram fundamentalmente alimentos líquidos, ricos em elementos minerais, em pré-bióticos e pró-bióticos, contendo forte proteção contra doenças intestinais. O componente ‘etílico’, apesar de importante pelas suas implicações sociais, era, na maior parte dos casos, inexistente ou baixo, sendo originário de uma fermentação lática e não sacaromicética. Palavras-chave: Cauim. Caxiri. Chicha. Bebidas fermentadas. Alimentos fermentados. Abstract: South American fermented beverages have traditionally been classified among narcotics and intoxicants. In a review of the first chronicles and recent ethnological studies of South American history, we show that fermented beverages were fundamentally liquid food, rich in minerals, probiotics, and prebiotics, and offered strong protection against intestinal diseases. The alcoholic component, although important for its social implications, was for the most part lacking or minimal, and originated from non-saccharomycetic lactic acid fermentation. Keywords: Cauim. Caxiri. Chicha. Fermented drinks. Fermented foods. BARGHINI, Alessandro. Cauim: entre comida e ebriedade. Boletim do Museu Paraense Emílio Goeldi. Ciências Humanas, v. 13, n. 3, p. 561-571, set.-dez. 2018. DOI: http://dx.doi.org/10.1590/1981.81222018000300005. Autor para correspondência: Alessandro Barghini. Museu de Arqueologia e Etnologia.
    [Show full text]
  • A Sagrada Chicha Dos Incas, Nas Crônicas De Cusco
    A SAGRADA CHICHA DOS INCAS, NAS CRÔNICAS DE CUSCO Felipe Vargas Faulbaum Mestrando em Antropología Social – Universidad Nacional de San Antonio Abad del Cusco (UNSAAC) [email protected] Resumo Através da revisão de crônicas focadas na área de Cusco, compilamos informações sobre as formas incas de preparar o cauim de milho ou chicha de milho. Revelando a existência de uma chicha secreta ou sagrada dos Incas e sua importante função na cerimônia do warachikuy ou rito de passagem dos jovens príncipes incas ou auquis. Observamos também o importante papel auxiliar de jovens donzelas ou ñusta callixapa, ligadas à chicha de milho, durante essa cerimônia. Esclarecemos o processo de ensino do ofício feminino de chichera durante o Tawantinsuyu. As diferentes etapas da aprendizagem, segundo as faixas etárias, e os seus espaços de treinamento no nível comunitário e estatal. Este artigo é uma análise de uma pequena parte do tecido cultural que abarca a chicha para a elite inca e as diferentes nações do Tawantinsuyu. Esperamos contribuir para a abertura de uma janela que nos permita observar alguns aspectos importantes do tecido chichero. Abstract Information about South American beer (chicha) Inca’s preparation was obtained from Spanish chronicle focused on the Cuzco region. This revision indicated the existence of a sacred chicha, which had an important role in the princes’ rite of passage of warachikuy. It also indicated a strong relationship between chicha and young noble women (ñusta callixapa) in this ceremony. Complementarily, the revision characterizes the labor of female chicha brewers (chicheras). In specific, this paper attempts to provide information on how this activity was taught in the context of the Inca Empire, considering both the state and community level.
    [Show full text]
  • Read Book Fermented Beverage Production
    FERMENTED BEVERAGE PRODUCTION PDF, EPUB, EBOOK Andrew G.H. Lea | 428 pages | 03 Mar 2013 | Springer-Verlag New York Inc. | 9781475752168 | English | New York, NY, United States Fermented Beverage Production PDF Book Wassie and M. Role of the Distillation Process. Quantification of Carbonation. Springer Shop Amazon. Cask Type. Fruit Wines 2. Cauim Kawi is a nonalcoholic fermented beverage produced from various substrates, such as banana, cassava, cotton seed, maize, pumpkin, peanuts, and rice. The sources of these microorganisms are usually raw ingredients, the traditional equipment used for the processes, and from back slopping using a small portion of beverage from a previous fermentation [ 10 ]. Mango, grape, and passion fruit were used as raw materials, and the fermentation was performed using S. Structure of Cereals. This fraction has lower content of chemical contaminants that affect negatively the sensory characteristics of the product. The study conducted by [ 16 ] on microbiological and nutritional properties of ready-to-consume Borde in Awassa town reported that the mean pH value of Borde was reduced to 4. Changes in moisture content, pH, and microbial count occurring during the fermentation of Tella. Flow chart of the Shamita production process by [ 2 ]. Mazaheri Assadi, M. Palm wine in West Africa is high in vitamin B12, which is very important for people with low meat intake and for who subsist primarily on a vegetarian diet, idli a LAB fermented product consumed in India is high in thiamine and riboflavin as mentioned in [ 24 ]. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects.
    [Show full text]
  • The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America
    Chapter 4 The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America Fábio Faria-Oliveira, Raphael H.S. Diniz, Fernanda Godoy-Santos, Fernanda B. Piló, Hygor Mezadri, Ieso M. Castro and Rogelio L. Brandão Additional information is available at the end of the chapter http://dx.doi.org/10.5772/60877 Abstract Fermentation is one of the oldest forms of food preservation in the world. In South America, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermen‐ tations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. Among the South America beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.
    [Show full text]
  • Ancestral Fermented Indigenous Beverages From
    a ISSN 0101-2061 (Print) ISSN 1678-457X (Online) Food Science and Technology DOI: https://doi.org/10.1590/fst.15220 Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta) Gabriela Alejandra CHACÓN MAYORGA1, Gabriela Beatriz ARIAS PALMA2, Gustavo José SANDOVAL-CAÑAS2* , Roberto Hugo ORDOÑEZ-ARAQUE3,4 Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava’s own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied werechicha , calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups. Keywords: food anthropology; alcoholic fermentation; lactic fermentation; cassava. Practical Application: Some fermented beverages haven’t been subject of much study, being only consumed in local market, nowadays according to the nutritional and functional properties, this beverages are required and demanded in main markets worldwide.
    [Show full text]