ダウンロード数: 103
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_41.pdf | 6.73 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 | Fujimoto, Takeshi | 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/2433/282790 | - |
dc.description | This article is a revised and updated version of the author’s previous article published in Japanese (Fujimoto 2019). | en |
dc.description.abstract | Although teff (Eragrostis tef) is a minor cereal worldwide, it is cultivated most extensively in Ethiopia and still expanded in cultivation area. This article considers why this millet is so important in this region by analyzing the case of the Malo society in southwestern Ethiopia. Their indigenous techniques used for cultivating teff suggest that they have been cultivating it since long before the incorporation of their territory into the Ethiopian empire at the end of 19th century. However, it is also known that teff cultivation began extensively in this area no more than a half century ago. Although several factors contribute to the expansion of teff cultivation, the most important factor is the adoption of a national food item known as injera in the mid-1970s. Malo people knew about it before but did not eat it because it was strongly associated with the imperial settlers who exploited them. Following the Ethiopian revolution during 1974–1975, however, they started to enjoy injera. Currently, it is one of their most popular dietary items consumed on holidays and at markets. Not only the taste of injera but also the rising identity of the people as Ethiopians seem to be involved with the food's popularity. | 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 | Ethiopian identity | en |
dc.subject | injera | en |
dc.subject | Malo | en |
dc.subject | National food | en |
dc.subject | Teff cultivation | en |
dc.subject.ndc | 240 | - |
dc.title | Cultivating in the Indigenous Way, Eating in the National Way: Changing Food and Identity among the Malo, Southwestern Ethiopia | 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 | 41 | - |
dc.identifier.epage | 63 | - |
dc.textversion | publisher | - |
dc.sortkey | 04 | - |
dc.address | Faculty of Humanities, University of Toyama | en |
dc.relation.url | https://doi.org/10.18966/joah.53.0_27 | - |
dc.identifier.selfDOI | 10.14989/282790 | - |
dcterms.accessRights | open access | - |
dcterms.alternative | テフとインジェラ: エチオピアにおける食と農の展開に関する事例分析 | ja |
dcterms.alternative | Teff and injera: A case analysis on the development of food and agriculture in Ethiopia | en |
datacite.awardNumber | 18H03441 | - |
datacite.awardNumber.uri | https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18H03441/ | - |
dc.relation.isDerivedFrom | https://doi.org/10.18966/joah.53.0_27 | - |
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