Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China

doi:10.1186/s13002-022-00519-7

KIB OpenIR

	Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China
	He, Jianwu; Peng, Liping; Li, Wei; Luo, Jin; Li, Qiang; Zeng, Hanyong; Ali, Maroof; Long, Chunlin
	2022
发表期刊	JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
卷号	18 期号:1 页码:19
摘要	Background The local Dong people in Qiandongnan Prefecture, Guizhou Province, China, with rich biocultural diversity, have developed the traditional rice-duckweed-fish-duck agroecosystem (RDFDA) to support biodiversity conservation and to meet food and cultural needs. However, there is still not much research on traditional ecological knowledge (TEK) in this area. In particular, there is a lack of traditional knowledge of edible plants used by the Dong people as flavoring to grill fish (Cyprinus carpio) collected from RDFDA, which is extremely valuable in their traditional culture. The study focused on documenting plant species used in grilling fish and analyzing the status of its TEK. Methods Twenty-one sampling points of three Dong minority villages in Qiandongnan were selected for the research. The local TEK associated with plant resources for fish-grilling was recorded through free listing and semi-structured interviews. Fidelity level (FL) and ethnoecological importance value (EIV) indicators were designed to determine the socioeconomic influence of TEK. The non-metric multidimensional scaling (NMDS) method was used to evaluate the differentiation of edible plant species distribution in dissimilar accessibility types. Results A total of 430 people were interviewed about grilled fish, of whom 75% were men and 85% were farmers. Thirty-four edible plants were documented for fish-grilling in three Dong villages. They belong to 16 plant families, such as Apiaceae, and Asteraceae. The life forms included herbaceous (76%), shrubs (18%) and trees (6%). Leaves are the most commonly used part of for grilling fish, followed by aerial parts, and whole plants. Among these edible plants, Allium hookeri, A. macrostemon and Houttuynia cordata with the highest fidelity level (100%) were cited as edible plants for grilling fish by all informants. The NMDS showed different accessibility types of collection sites, with different importance values. Paddy rice field edge (2.03) has the highest value, followed by forest-farming ecotone (1.74), streamsides (1.71) and woodland (0.48). Conclusion The purpose of this study was to investigate the traditional knowledge of edible plant materials used by the Dong people for grilling fish. The results demonstrate the strong connection between local people, the bio-environment and agroecosystem services. The survey and comparative analysis revealed that plant species with high FL values may be potential sources of natural flavors.
关键词	Edible plants Traditional knowledge Traditional agroecosystem Ecosystem services FOREST
DOI	10.1186/s13002-022-00519-7
收录类别	SCI
WOS记录号	WOS:000770621700001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/74729
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	He, Jianwu,Peng, Liping,Li, Wei,et al. Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China[J]. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,2022,18(1):19.
APA	He, Jianwu.,Peng, Liping.,Li, Wei.,Luo, Jin.,Li, Qiang.,...&Long, Chunlin.(2022).Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China.JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,18(1),19.
MLA	He, Jianwu,et al."Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China".JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 18.1(2022):19.

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