| 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 Publication | JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
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| Volume | 11 |
| Abstract | 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. |
| Keyword | Fermented Beverages Biodiversity Xiaoqu Starter Traditional Ethnobotanical Knowledge Cultural Preservation |
| Subject Area | Pharmacology & Pharmacy |
| DOI | 10.1186/s13002-015-0028-0 |
| Indexed By | SCI |
| Language | 英语 |
| WOS ID | WOS:000356331100001 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://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 Author | Long,CL (reprint author),Minzu Univ China,Coll Life & Environm Sci,Beijing 100081,Peoples R China.; long@mail.kib.ac.cn |
| Affiliation | 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 |
| 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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| s13002-015-0028-0.pd（2886KB） | 开放获取 | CC BY-NC-ND | View Download | |||
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