ダウンロード数: 305
このアイテムのファイル:
ファイル | 記述 | サイズ | フォーマット | |
---|---|---|---|---|
ASM_S_61_93.pdf | 3.54 MB | Adobe PDF | 見る/開く |
完全メタデータレコード
DCフィールド | 値 | 言語 |
---|---|---|
dc.contributor.author | Ankei, Takako | en |
dc.date.accessioned | 2023-05-24T01:50:09Z | - |
dc.date.available | 2023-05-24T01:50:09Z | - |
dc.date.issued | 2023-03 | - |
dc.identifier.uri | http://hdl.handle.net/2433/282792 | - |
dc.description | This article is a revised and fully updated version of the author's previous articles. They have been published either in French (Ankei 1996) or in Japanese (Ankei 2003, 2016). | en |
dc.description.abstract | Cassava detoxification methods in Africa were reconsidered in its natural and cultural settings. 1) A new flowchart provides unified keys to identifying the basic principle of cassava detoxification of the world. It organizes the chaotic descriptions of its cooking methods from the views of ethnoecology and ethnomicrobiology. 2) It reconsiders historical and ethnographic data reported from Africa. They are supplemented with the data from the author’s fieldwork in tropical Africa and other reliable sources. As a result of continuous Africanization, eight types of cassava detoxification were identified. Each of the six major types had respective geographical agglomeration in Africa. 3) A sparsely distributed type was applied from other toxic plants and was regarded to have its origin in the tradition of ancient hunter-gathers of the “green” Sahara. 4) A map was made to reconstruct historical routes along which the cassava detoxification has spread in Africa. South America and Asia had only two types each of cassava detoxification, and the reasons for African complexity and dependence on fermentation were discussed. Recent trials to introduce more effective methods for cassava detoxification were criticized from the historical lessons from the biocultural history of Africa. | en |
dc.language.iso | eng | - |
dc.publisher | The Center for African Area Studies, Kyoto University | en |
dc.rights | Copyright by The Center for African Area Studies, Kyoto University, March 2023 | en |
dc.rights | Creative Commons Attribution 4.0 International (CC BY 4.0) | en |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | - |
dc.subject | Africanization | en |
dc.subject | Biocultural history | en |
dc.subject | Cassava | en |
dc.subject | Detoxification | en |
dc.subject | Traditional ecological knowledge | en |
dc.subject.ndc | 240 | - |
dc.title | Diffusion of Cassava Detoxification in Africa: A Reconsideration of its Biocultural History | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.ncid | AA10636379 | - |
dc.identifier.jtitle | African Study Monographs. Supplementary Issue. | en |
dc.identifier.volume | 61 | - |
dc.identifier.spage | 93 | - |
dc.identifier.epage | 138 | - |
dc.textversion | publisher | - |
dc.sortkey | 06 | - |
dc.address | Institute for Biocultural Diversity, Japan | en |
dc.identifier.selfDOI | 10.14989/282792 | - |
dcterms.accessRights | open access | - |
dcterms.alternative | Comment consomme-t-on le manioc dans la forêt du Zaïre? | fr |
dcterms.alternative | キャッサバの来た道 --毒抜き法の比較によるアフリカ文化史の試み | ja |
dcterms.alternative | 毒抜き法をとおして見るアフリカの食の歴史 --キャッサバを中心に | ja |
dcterms.alternative | The routes of cassava diffusion: An attempt to the cultural history of Africa by comparison of traditional detoxification techniques | en |
dcterms.alternative | A history of diet in Africa: Perspectives from detoxification of cassava | en |
datacite.awardNumber | 18H03441 | - |
datacite.awardNumber.uri | https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18H03441/ | - |
dc.identifier.pissn | 0286-9667 | - |
jpcoar.funderName | 日本学術振興会 | ja |
jpcoar.awardTitle | アフリカ食文化研究の新展開:食料主権論のために | ja |
出現コレクション: | 61(Progress in African Food Culture Research) |
このアイテムは次のライセンスが設定されています: クリエイティブ・コモンズ・ライセンス