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Title: Eating as Food or Medicine: Local Food and Health in a Rural Village in Amhara Region, Ethiopia
Authors: KAMIMURA, Chiharu
Keywords: Food and medicine
Local foods
Health
Amhara
T'älla
Mät'at'ayb
Issue Date: Mar-2020
Publisher: The Center for African Area Studies, Kyoto University
Journal title: African study monographs. Supplementary issue.
Volume: 59
Start page: 123
End page: 141
Abstract: The boundaries between food and medicine are not clear in many societies. This article provides an example of local food practices and perceptions that relate to health in a village in Amhara region, northwestern Ethiopia. It examines the relationship between food and health describing people's narratives and their practices with two local fermented foods, a side dish made of cottage cheese and spices called mät'at'ayb, and a home-brewed alcoholic beverage called t'älla, which are referred to as "good for health [lä t'ena yəhonal]." Respondents judged the benefits of the foods on the basis of their ingredients, flavors, and how they were made, by considering factors that went beyond their direct impact on health conditions in biomedical and nutritional terms. Learning about actual food habits and perceptions can lead us to a deeper understanding of health tips.
Description: PART II Local Knowledge and Livelihoods
Rights: Copyright by The Center for African Area Studies, Kyoto University, March 1, 2020.
DOI: 10.14989/250122
URI: http://hdl.handle.net/2433/250122
Appears in Collections:59(Reconsidering Local Knowledge and Beyond)

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