Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China
Hong, Liya1; Zhuo, Jingxian2,3; Lei, Qiyi4; Zhou, Jiangju4; Ahmed, Selena5; Wang, Chaoying6; Long, Yuxiao7; Li, Feifei1; Long, Chunlin1,2; Long,CL (reprint author),Minzu Univ China,Coll Life & Environm Sci,Beijing 100081,Peoples R China.; long@mail.kib.ac.cn
2015-05-28
发表期刊JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
卷号11
摘要Background: Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nationally since the 1930s. The traditional technique of preparing fermented beverages from wild plant starters remains well preserved in the Shui communities in southwest China and provides insight on local human-environment interactions and conservation of plant biodiversity for cultural purposes. The present study sought to examine the ethnobotany of wild plants used as starters for the preparation of fermented beverages including an inventory of plants used as a starter in liquor fermentation and associated knowledge and practices.
关键词Fermented Beverages Biodiversity Xiaoqu Starter Traditional Ethnobotanical Knowledge Cultural Preservation
资助信息Ministry of Science & Technology of China [2012FY110300]; National Natural Science Foundation of China [31161140345, 31360070]; Ministry of Education of China and the State Administration of Foreign Experts Affairs [B08044]; Minzu University of China [MUC 10301-01404031-84, YLDX10103]
学科领域Pharmacology & Pharmacy
DOI10.1186/s13002-015-0028-0
收录类别SCI
语种英语
WOS研究方向Pharmacology & Pharmacy
WOS类目Pharmacology & Pharmacy
WOS记录号WOS:000356331100001
引用统计
文献类型期刊论文
条目标识符http://ir.kib.ac.cn/handle/151853/21316
专题资源植物与生物技术所级重点实验室
通讯作者Long,CL (reprint author),Minzu Univ China,Coll Life & Environm Sci,Beijing 100081,Peoples R China.; long@mail.kib.ac.cn
作者单位1.Minzu Univ China, Coll Life & Environm Sci, Beijing 100081, Peoples R China
2.Chinese Acad Sci, Kunming Inst Bot, Kunming 650201, Peoples R China
3.Yunnan Agr Univ, Sch Agron & Biotechnol, Kunming 650201, Peoples R China
4.Kaili Univ, Sch Environm & Life Sci, Kaili 556011, Guizhou, Peoples R China
5.Montana State Univ, Dept Hlth & Human Dev, Bozeman, MT 59717 USA
6.Guizhou Normal Coll, Sch Chem & Life Sci, Guiyang 550018, Peoples R China
7.Guizhou Normal Coll, Guizhou Inst Adv Study Anthropol & Ethnol, Guiyang 550018, Peoples R China
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GB/T 7714
Hong, Liya,Zhuo, Jingxian,Lei, Qiyi,et al. Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China[J]. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,2015,11.
APA Hong, Liya.,Zhuo, Jingxian.,Lei, Qiyi.,Zhou, Jiangju.,Ahmed, Selena.,...&long@mail.kib.ac.cn.(2015).Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China.JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,11.
MLA Hong, Liya,et al."Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China".JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 11(2015).
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