KIB OpenIR  > 资源植物与生物技术所级重点实验室
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
Source PublicationJOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
Volume11
AbstractBackground: 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.
KeywordFermented Beverages Biodiversity Xiaoqu Starter Traditional Ethnobotanical Knowledge Cultural Preservation
Subject AreaPharmacology & Pharmacy
DOI10.1186/s13002-015-0028-0
Indexed BySCI
Language英语
WOS IDWOS:000356331100001
Citation statistics
Cited Times:10[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/21316
Collection资源植物与生物技术所级重点实验室
Corresponding AuthorLong,CL (reprint author),Minzu Univ China,Coll Life & Environm Sci,Beijing 100081,Peoples R China.; long@mail.kib.ac.cn
Affiliation1.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
Recommended Citation
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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