DOCSLIB.ORG

Chaîne Opératoire” & Ethnographic Inquiry

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chaîne Opératoire” & Ethnographic Inquiry Documenting food processing: “Chaîne opératoire” & Ethnographic inquiry Laura Rival, University of Oxford Methods on the move, The Open University, Milton Keynes, 13 November 2015 What we will do today 1. Researching the food system by focusing on food processing 2. Indigenous knowledge: local and global science 3. Chaîne opératoire 4. MAKUSHI foods 5. Kari preparation 6. Practical exercise Food system: complex, adaptive and evolving • Crop growing • Crop harvesting • storage Food agriculture manufacturing consumption retail • Home • Transport consumption and • processing consumption away from home Nutrition transitions • Urbanization and rising incomes: diets too rich in animal produce, fat, salt, and sugar • Food manufacturers influence food choices through: – commercial advertising (especially towards children and youth) – Lobby of governments to avoid legislation regulating consumption of salt and sugar • Some governments use public campaigns and education to influence the preservation of healthy diets Food processing • A central element in the organization of the food system • In rethinking 21st C nutrition transitions, we need to pay much more attention to how food processing forms a key part of the distribution mechanisms that link food production and food consumption • Traditional and indigenous food processing techniques may offer valid solutions to 21st C problems • the traditional diet Traditional South is low in fat, rich in Korean diet is healthy: seafood and vegetables (80%): almost vegetarian • Korean cuisine uses lot’s of spices and condiments. Fermentation is an important part of traditional food processing How to retain this healthy diet? • Korean government persuaded people through public campaigns and education to retain the traditional diet, low in fat, rich in vegetables and seafood • An important part of this campaign was large-scale training in the preparation of traditional meals Indigenous knowledge systems • There is a lot of wisdom in indigenous knowledge. But ethnocentrism in agriculture and resource management: blindness to local people’s modes of knowing and ‘world making’. • Scientists have something to learn from local practices: other people have their own effective science and resource use practices • We need to challenge hierarchies of knowledge and create space for others’ ideas and knowledge alongside science Ethnographies of indigenous knowledge • Ethnography studies what people make (or have made) in determinate conditions of existence. • This making consist of material and ‘immaterial’ parts, for example, houses, gardens, languages, relationships • Ethnograpy is unique in getting some of its best ideas from the very people whose actions and thoughts it studies. Ethnographic fieldwork • 1st hand data collecting: the data collector is also the analyst • Ethnographic fieldwork is not based on hypothesis testing or modeling • Ethnographers primarily seek to understand how people represent their social reality and recordwhat people say/ think about their society and culture • Material culture (the objects that people make and use) plays a key role in revealing to the participant observer norms, meanings, and other ‘immaterial’ aspects of culture and society Techniques and culture • An ethnographer is like an apprentice: learn through active engagement in daily life and specialist activities • Learning a technique involves far more than the technical skills needed to make a particular object or process a particular food • Technology < = > world making [knowledge, craft, belief, identity, context] Food processing and cultural choices • Food preparation techniques reveal cultural preferences. The choices that make a particular cuisine can be documented through a systematic examination of actions involved in the preparation of particular foods. Operational sequences (chaîne opératoire) • Particular foods result from a series of actions and transformations • The ethnographer learns techniques as if these were cooking recipes • By documenting these processual actions in terms of operational sequences (step- by-step actions), we have a better chance to document technology from within, as a kind of indigenous knowledge Techniques form systems unfolding in time • 5 basic components: – Action – Objects – Energy – Matters – Knowledge • They are inter-related through different phases that constitute the transformation of matter into artefacts MAKUSHI FOOD CULTURE An indigenous civilization based on manioc (Manihot esculenta) Guyana: the only English-speaking country in South-America The Makushi live in the Rupununi region Rupununi savannas MANIOC PLANTATION (L.Daly Yupukari) My doctoral student Lewis Daly in his manioc plantation Manioc diversity • By combining sexual reproduction and clonal propagation, Amerindians have created an impressive varietal diversity • This diversity has many advantages in terms of : – creating dynamically adapative, resilient agricultural systems – offering multiple choices of storage and food conservation – allowing many possibilities of processed foods (breads, drinks, flour, etc) A Makushi kitchen A rich processing technology: Seeve for manioc flour A rich processing technology: The tipití, manioc squeezer Schwerin, K. H. 1971. Some implications of techniques for preparing manioc Peeling the roots Grating Activating the manioc squeezer Poisonous juice and starch Playing while working MANY DIFFERENT WAYS OF ELIMINATING THE POISONOUS JUICE Le fils de Rosa et la pulpe à la sortie du matapi DOUBLE FERMENTATION TECHNIQUES FOR BEER MAKING ‘our culture is sheer parakari’ • Makushi have many beers, but the most valued is kari (parakari), a beer made through double fermentation with use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) • 30 steps invovled in kari manufacture • Process involves high degree of sophistication: indigenous knowledge and rich belief system The bed is made of manioc leaves Bread is soaked in water MAMA KARI: THE ‘FERMENT’ 3 DAYS AFTER: THE BED IS COVERED WITH A ‘COTTON VEIL’ THE LEAVES THAT MADE THE BED ARE LEFT TO DRY IN THE SUN USING THE ‘CHAINE OPERATOIRE’ TO DOCUMENT PARAKARI (KARI) BEER MAKING 3 scientific ways of classifying Amerindian manioc processed foods makus hi kana kîse detoxification solides liquides u'wi kai tapioc wo' kasiri parakiri a Yde, Jens. 1965. Waiwai use of bitter cassava racine pulpe farine tamise jus jus laissé au tapioca + 6 bouillie jus frais jeté repos (tapioca) préparations cuite (5 façons) +13 boissons rôtie ajoutée à de l'eau cuite avec des fruits forêt Bina (muran) charms • Before making the beer (like any other acitvity requiring care and concentration), use of charm plants • Charms help to work well, to have more energy, to be more efficacious – Uyu´: type of glove with stinging ants – Kansku: tatooes (coner leeps, around mouth). For kari: on hands and wrist to augment physical strength and dexterity Kari preparation in 3 steps 1. Preparation of flat bread (large pancakes) 2. First fermentation 3. Second fermentation Today, I will only show you the operational sequences for (2) Preparation of the kari mama ferment • Leaves from the bed of a previous batch of karui are left to fry in the sun • Well dried leaves reduced to a powder in a special mortar (a’) • Powder carefully preserved until needed • This powder is responsible for the mold, which the Mkushi describe as ‘very white and sweet cotton’ 1. Prepare thick bed of manioc leaves in house or kitchen on a plastic or zinc sheet on the floor 2. Sprinkle the bed with kurarama (“manioc bone”) 3. Freshly baked flat bread is broken into pieces, they are soaked in water and then piled down on the bed 4. The whole is sprinkled with kari mama (unikya ye) 5. Cover the whole bed with a thick layer of Heliconia leaves 6. Leave to ferment for 3 days Practical exercise • Use the operational sequence approach to describe in detail – A technique you have documented in your fieldwork – A technical object I have brought along If you wish to know more: • Food processing and Food security: Peter O. Kalawole, L. Agbetoye and S. A. Ongunlowo. 2010. Sustaining world food security with improved cassava processign technology: the Nigeria experience. Sustainability 2: 3681-3694. • South Korean diet: Hye-Kyung Park, 2008, Nutrition Policy in South Korea, Asia Pac J Clin Nutr • Indigenous Knowledge Systems: Paul Sillitoe (ed.), 2007, Local science vs global science: approaches to indigneous knowledge in interbational development. • My work on manioc domestication: L. Rival & D. McKey. 2008. Domestication and diversity in manioc (Manihot esculenta Crantz ssp. esculenta, Euphorbiaceae ). Current Anthropology 49(6): 1119-28. .
Load more

Recommended publications
  • Bacteria Associated to Human Saliva Are Major Microbial Components of Ecuadorian Indigenous Beers
    A peer-reviewed version of this preprint was published in PeerJ on 28 April 2016. View the peer-reviewed version (peerj.com/articles/1962), which is the preferred citable publication unless you specifically need to cite this preprint. Freire AL, Zapata S, Mosquera J, Mejia ML, Trueba G. 2016. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha) PeerJ 4:e1962 https://doi.org/10.7717/peerj.1962 1 Bacteria associated to human saliva are major microbial components of Ecuadorian 2 indigenous beers (chicha) 3 4 Ana L. Freire1, Sonia Zapata1, Juan Mosquera1 Maria Lorena Mejia 1, and Gabriel 5 Trueba1 6 1 Instituto de Microbiología, Universidad San Francisco de Quito, Quito, Ecuador. 7 8 Subjects: Food Microbiology, Anthropology 9 Keywords: Lactic acid bacteria, indigenous beer, fermentation, cassava, chicha, Ecuador, 10 microbiota, indigenous beer, Streptococcus salivarius, artisanal fermented beverages, Streptococcus 11 mutans, fermented cassava, lactic acid bacteria, saliva, chewed indigenous beer 12 13 Corresponding autor: Gabriel Trueba, [email protected] PeerJ Preprints | https://doi.org/10.7287/peerj.preprints.1520v2 | CC-BY 4.0 Open Access | rec: 28 Feb 2016, publ: 28 Feb 2016 14 ABSTRACT 15 Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The 16 fermentation process of these beers rely probably on microorganisms from: fermenting 17 substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers 18 (including a type of beer produced after chewing boiled cassava) using bacterial culture and 19 16S-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found 20 that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) 21 where among the most abundant bacteria in chewed cassava and in non-chewed cassava 22 beers.
    [Show full text]
  • Diversity Among Makushi Amerindians of Guyana (South America)
    Journal of Ethnobiology 20(2): 239-265 Winter 2000 PERCEPTION AND MANAGEMENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) DIVERSITY AMONG MAKUSHI AMERINDIANS OF GUYANA (SOUTH AMERICA) MARIANNE ELIAS cefe-wrs 1919 R01lte de Mende MOIl/peI/ier cedex 5, Ftance LAURA RIVAL Depnrtlllel/t ofAnthropology Eliot College, University of Ken/ Callterbury, Ken/ en 7NS, Ullited Kingdom DOYLE MCKEY cefe-cllrs 1919 Route de Mende MOIl/pellier cedex 5, ~'/allce ABSTRACT.-This article presents the ways in which Makushi subsistence economy and its farming practices, food preparations, cultural knowl.edge and social processes have all played a role in bringing cassava varietal and genetic diversity into existence. After comparing cassava varietal dh'ersity among the Makushi of Guyana with thai found in the rest of Amazonia, the authors discuss the genetic implications of traditional management and show that eV'Jlution in populations of domesticated cassava results from the combined action of natural and human selection. Various socio-cultural factors exercising sel~tive pressure, in particular the exchange of planting material between f<1fmers and the conceptual opposition of seedlings and plants coming from vegetative propagMion, are examined. The approach adopted, which integrates indigenous 'botanical knowledge, elements of pl.lnt genetics and ecology, emphasises that diversity cannot be reduced to a finite stock of well defined, separate entities called varieties, but is, rather, a fluid and evolving process by which farm-grown varieties are continuously gained and lost. Key words: Cassava, Manihot esclllflfla, Makushi Amerindians, Guyana, traditional agriculture RESUMEN.-Esle articulo presenta la manera en que la c<onomia desu'bsistencia de los Malushi y las practicas de eultivo, la preparaei6n de las comidas, el conocimientocultural y los mccanismos sociales han contribuidoa una irnportantt> diversidad genetica y varietal de la yuca.
    [Show full text]
  • Race, Gender, and Environmental Ethics in Contemporary Caribbean Women's Literature Debbie-Ann Morrison University of Miami, [email protected]
    University of Miami Scholarly Repository Open Access Dissertations Electronic Theses and Dissertations 2012-04-25 Ecowomanist Endeavors: Race, Gender, and Environmental Ethics in Contemporary Caribbean Women's Literature Debbie-Ann Morrison University of Miami, [email protected] Follow this and additional works at: https://scholarlyrepository.miami.edu/oa_dissertations Recommended Citation Morrison, Debbie-Ann, "Ecowomanist Endeavors: Race, Gender, and Environmental Ethics in Contemporary Caribbean Women's Literature" (2012). Open Access Dissertations. 764. https://scholarlyrepository.miami.edu/oa_dissertations/764 This Open access is brought to you for free and open access by the Electronic Theses and Dissertations at Scholarly Repository. It has been accepted for inclusion in Open Access Dissertations by an authorized administrator of Scholarly Repository. For more information, please contact [email protected]. UNIVERSITY OF MIAMI ECOWOMANIST ENDEAVORS: RACE, GENDER, AND ENVIRONMENTAL ETHICS IN CONTEMPORARY CARIBBEAN WOMEN'S LITERATURE By Debbie-Ann C. Morrison A DISSERTATION Submitted to the Faculty of the University of Miami in partial fulfillment of the requirements for the degree of Doctor of Philosophy Coral Gables, Florida May 2012 ©2012 Debbie-Ann C. Morrison All Rights Reserved UNIVERSITY OF MIAMI A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy ECOWOMANIST ENDEAVORS: RACE, GENDER, AND ENVIRONMENTAL ETHICS IN CONTEMPORARY CARIBBEAN WOMEN’S LITERATURE Debbie-Ann C. Morrison Approved: ________________ _________________ Sandra Pouchet Paquet, Ph.D. Terri A. Scandura, Ph.D. Professor Emerita, English Dean of the Graduate School ________________ _________________ Brenna Munro, Ph.D. Patricia Saunders, Ph.D. Professor of English Professor of English ________________ Joni Adamson, Ph.D.
    [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]
  • Lisa K. Grund Phd Thesis
    AASENÎKON! MAKUSHI TRAVELOGUES FROM THE BORDERLANDS OF SOUTHERN GUYANA Lisa Katharina Grund A Thesis Submitted for the Degree of PhD at the University of St Andrews 2017 Full metadata for this item is available in St Andrews Research Repository at: http://research-repository.st-andrews.ac.uk/ Please use this identifier to cite or link to this item: http://hdl.handle.net/10023/12167 This item is protected by original copyright This item is licensed under a Creative Commons Licence Aasenîkon! Makushi Travelogues from the Borderlands of Southern Guyana Lisa Katharina Grund Abstract This ethnographic account focuses on the conceptions and practices of movement, as narrated by the Makushi people who live along the triple frontier of southern Guyana. The journeys - individual experiences, in particular of women – depict visits to other Makushi communities, to their neighbours and cities in Guyana, Brazil and Venezuela. The travelogues disclose Makushi premises on knowledge and its acquisition: gender, age, temporality and alterity. Exploring these concepts in practice, the ethnography points out the value the Makushi attribute to their encounters with others, situations in which risk and unpredictability are creatively incorporated as part of their sociality. 3 Contents Acknowledgements 10 Introduction 12 Mobility in the Guianas 15 On Movement 18 Feminine voices 23 Fieldwork 24 The terminology of travel 26 Outline of chapters 28 Chapter 1 – Roads and Crossings: Experiences of Movement 30 The road 31 A line between poles 31 Through a line of
    [Show full text]
  • Sebastian Arze Phd Thesis
    "DOCTORS OF OUR KNOWLEDGE" : KINSHIP, RESEARCH, AND EMBODIMENT IN AN AMERINDIAN VILLAGE IN GUYANA Sebastian Arze A Thesis Submitted for the Degree of PhD at the University of St Andrews 2018 Full metadata for this item is available in St Andrews Research Repository at: http://research-repository.st-andrews.ac.uk/ Please use this identifier to cite or link to this item: http://hdl.handle.net/10023/15545 This item is protected by original copyright “Doctors of Our Knowledge”; Kinship, Research, and Embodiment in an Amerindian Village in Guyana Sebastian Arze This thesis is submitted in partial fulfilment for the degree of PhD at the University of St Andrews October 2017 1 1. Candidate’s declarations: I, Sebastian Arze, hereby certify that this thesis, which is approximately 80,000 words in length, has been written by me, and that it is the record of work carried out by me, or principally by myself in collaboration with others as acknowledged, and that it has not been submitted in any previous application for a higher degree. I was admitted as a research student in September, 2013, and as a candidate for the degree of PhD in Social Anthropology in the same date; the higher study for which this is a record was carried out in the University of St Andrews between 2013 and 2017. (If you received assistance in writing from anyone other than your supervisor/s): I, Sebastian Arze, received assistance in the writing of this thesis in respect of syntax and grammar, which was provided by Ariane Arze Torres-Goitia Date signature of candidate 2.
    [Show full text]
  • Dr. Cheddi Jagan National Assembly Speeches Volume 5 with a Preface by Dr
    DR. CHEDDI JAGAN NATIONAL ASSEMBLY SPEECHES VOLUME 5 The National Assembly of the Second Parliament of Guyana February 1969 -December 1972 1 Dr. Cheddi Jagan National Assembly Speeches Volume 5 With a Preface by Dr. Roger Luncheon This edition © The Government of Guyana, 2011 Preface © Roger Luncheon 2010 Cover design by Peepal Tree Press All rights reserved. No part of this publication may be reproduced or transmitted in any form without permission. This publication was made possible by the support of the Peepal Tree Press (Leeds), the University of Warwick Yesu Persaud Centre for Caribbean Stud- ies, and the Government of Guyana. ISBN 978-1-907493-28-7 2 PREFACE Dr. Jagan was first elected to the Legislature of British Guiana in 1947 and served until 1992, a span of almost fifty years in elected public office. Dur- ing his period as a Legislator/Member of Parliament 1947 – 1953, Dr. Jagan served as an elected member; as a Head of Government 1957 – 1964 in the pre Independence period; and as a Leader of the Opposition Party in Par- liament 1964 – 1992, until the PPP was returned to power in 1992. In 1997, he died in Office as Head of State and Head of the PPP/Civic Government. Compiled in chronological order, these volumes contain Dr. Jagan’s speeches made in Legislative Assembly/Parliament during his long career there. These speeches reflect his consummate attention to events that de- veloped during the important periods in Guyana, the Caribbean region and the world. Dr. Jagan was elected and entered the Legislative Assembly in the colo- nial era.
    [Show full text]
  • Cassava and the Makushi: a Shared History of Resiliency and Transformation
    –1– Cassava and the Makushi: A Shared History of Resiliency and Transformation Ryan N. Schacht For every society, there is no more important set of cultural traits than the one related to subsistence. Food, and its necessary growth, gathering, and preparation, is fundamental to the existence of human life. If one would like to know what lies at the very heart of a people, then surely food must be seen as its visible manifestation. Societies throughout time and the world have developed complex ceremonies, rituals, rites, taboos, and beliefs surrounding the growth, harvest, preparation, and consumption of food. The Makushi of southwestern Guyana and their staple foods are no exception. Cassava (Manihot escu- lenta Crantz, Euphorbiaceae) and its products are inextricably tied to Makushi identity and are the outward expressions of what defi nes them as a group. Amerindian (the term used to describe Central and South America’s indigenous people) societies and cultures have undergone profound transformations through colonization, disease, and missionization. Charles Schomburgk, a German explorer, painted a grim picture of the future of Amerindians after his travels through Guyana in the 1830s. Driven from their lands, now in possession of the Europeans and their descendants, they have wandered from their ancient homes, strangers in their own country, and diseases and vices introduced by the settlers and feuds among themselves, have all but annihilated the rightful owners of the soil. It is a melancholy fact, but too well founded that wherever Europeans have settled, the extermination of the native tribes has succeeded their arrival. (Schomburgk 1840: 48) The Makushi represent a striking example of Schomburgk’s depiction because they were nearly wiped out themselves by diseases introduced in the years following European contact with South America (DeFillips, Maina, and Crepin 2004).
    [Show full text]
  • A Return to Dark Shamans: Kanaima & the Cosmology of Threat
    University of Wisconsin Milwaukee UWM Digital Commons Theses and Dissertations May 2018 A Return to Dark Shamans: Kanaima & the Cosmology of Threat Tarryl Janik University of Wisconsin-Milwaukee Follow this and additional works at: https://dc.uwm.edu/etd Part of the Other International and Area Studies Commons, Religion Commons, and the Social and Cultural Anthropology Commons Recommended Citation Janik, Tarryl, "A Return to Dark Shamans: Kanaima & the Cosmology of Threat" (2018). Theses and Dissertations. 1834. https://dc.uwm.edu/etd/1834 This Thesis is brought to you for free and open access by UWM Digital Commons. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of UWM Digital Commons. For more information, please contact [email protected]. A RETURN TO DARK SHAMANS: KANAIMA & THE COSMOLOGY OF THREAT by Tarryl L. Janik Jr. A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science in Anthropology at The University of Wisconsin-Milwaukee May 2018 ABSTRACT A RETURN TO DARK SHAMANS: KANAIMA & THE COSMOLOGY OF THREAT by Tarryl L. Janik Jr. The University of Wisconsin-Milwaukee, 2018 Under the Supervision of Professor Ingrid Jordt Kanaima in Amazonia has been theorized within anthropology as “assault sorcery,” “dark shamanism,” and “anti-structure.” Among the Patamuna Indians of Guyana kanaima have been theorized as “cultural expression” of “hyper-traditionality” in response to an encroaching state, its industry and development, evangelism, and modernity (Whitehead; 2002). Kanaima is a mode of terror and violence, of healing, enhancing power, and performing masculinity—a symbol that operates in Patamuna mythology, cosmology, and place-making.
    [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]
  • Alcoholic Beverage
    CHAPTER 1 introduction 1 THE EXPENSIVE ALCOHOLIC BEVERAGE 1. INTRODUCTION Beverage refers to any type of potable drink except plain water. The term ‘beverage’ has been derived from the Latin word ‘Bever’, meaning rest or repose fromm work. In hospitality terminology, it tefers to any type of intoxicating and non- intoxicating drinks, which is hygienically consumed by human, tether to quench the thirst or for enjoyment, refreshment, nourishment or relaxation, as per the human need. The blending of food with beverage is an art that requires a thorough knowledge of the various courses, its taste, colour and flavours of all the items and also a clear idea of suitable beverage to accompany various courses. In catering industries such as hotels, restaurants, bars pubs, canteens, cafeterias, either commercial or non-commercial, beverage is an essential liquid product. During breakfast nourishing drinks like milkfruit juices and malted drinks such as, bournvita, Horlicks, tea,coffee, hot chocolate, etc. go very well. At the vrunch/lunch , soft or non-alcohol drinks like juices squashes, cold dirnks, tea,coffee, and fermented alcoholic beverages go very well. At the dinner time, alcoholic dirnks like 2 beer, wines, spirits and liqueurs are usually consumed for refreshment, relaxation and to stimulate the body. Buying and selling such alcoholic drinks and their quality, quantity and brands rely upon the establishment’s standard, policy and type of customers it caters to. For example, large hotels, restaurants and bars provide various local and imported brands in large quantities to their customers who are in a fit position to receive physically, mentally and economically.
    [Show full text]
  • Screening for Cyanide Degrading Capability of Some Microbial Cassava Fermenters
    SCREENING FOR CYANIDE DEGRADING CAPABILITY OF SOME MICROBIAL CASSAVA FERMENTERS BY ONOJAODA DEPARTMENT OF MICROBIOLOGY, FACULTY OF SCIENCE, AHMADU BELLO UNIVERSITY, ZARIA NIGERIA JUNE 2014 SCREENING FOR CYANIDE DEGRADING CAPABILITY OF SOME MICROBIAL CASSAVA FERMENTERS BY Onoja ODA B.Sc. (ABU 2009) M.Sc./SCIE/00950/2010-2011 A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF A MASTER DEGREEIN MICROBIOLOGY DEPARTMENT OF MICROBIOLOGY, FACULTY OF SCIENCE, AHMADU BELLO UNIVRSITY, ZARIA NIGERIA JUNE, 2014 ii DECLARATION I declare that this research titled‘Screening for cyanide degrading capability of some microbial cassava fermenters’was carried out by me in the Department of Microbiology under the supervision of Prof. J. B. Ameh and Prof. C. M. Z. Whong. The information derived from the literature has been duly acknowledged in the text and a list of references provided. No part of this thesis was previously presented for another degree or diploma at any institution. ______________________ _________________________ __________________________ Name of Student Signature Date iii CERTIFICATION This thesis entitled SCREENING FOR CYANIDEDEGRADING CAPABILITY OF SOMEMICROBIAL CASSAVA FERMENTERS by Onoja ODA meets the regulations governing the award of the degree of a Master of Science of the Ahmadu Bello University, and is approved for its contribution to knowledge and literary presentation. (Signature) _______________________ Prof. J. B. Ameh ___________________________
    [Show full text]