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2022-04-11Zeitschriftenartikel DOI: 10.18452/24394
Present with a taste of the past
dc.contributor.authorJaimes Betancourt, Carla
dc.contributor.authorPellegrini Romero, Bruna
dc.date.accessioned2022-04-04T11:32:27Z
dc.date.available2022-04-04T11:32:27Z
dc.date.issued2022-04-11none
dc.identifier.urihttp://edoc.hu-berlin.de/18452/25088
dc.description.abstractThere are products that nourish the body and soul, are present daily and resist most structural transformations over time. One is maize beer or chicha in the South American continent. This paper provides a diachronic perspective on the elaboration and consumption of chicha in the lowlands of Bolivia, specifically among the Chiquitanos. This analysis highlights both alterations and constancy in the ingredients, processing and materialities involved in production of this beverage. Although a diversity of preparation techniques is used according to the culinary practices and recipes of each ethnic group, there is one important constant, namely the drink’s gustatory, symbolic and ritual importance. In this way, chicha’s domestic production and consumption are intimately related to cultural values and practices, which are decisive for strengthening the community’s identity and well-being.eng
dc.language.isoengnone
dc.publisherHumboldt-Universität zu Berlin
dc.rights(CC BY-NC-SA 4.0) Attribution-NonCommercial-ShareAlike 4.0 Internationalger
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectBeereng
dc.subjectchichaeng
dc.subjectChiquitanoeng
dc.subjectrecipeseng
dc.subjectmaizeeng
dc.subjectmaterialityeng
dc.subject.ddc300 Sozialwissenschaftennone
dc.subject.ddc301 Soziologie und Anthropologienone
dc.titlePresent with a taste of the pastnone
dc.typearticle
dc.identifier.urnurn:nbn:de:kobv:11-110-18452/25088-0
dc.identifier.doihttp://dx.doi.org/10.18452/24394
dc.type.versionpublishedVersionnone
local.edoc.pages19none
local.edoc.type-nameZeitschriftenartikel
local.edoc.container-typeperiodical
local.edoc.container-type-nameZeitschrift
local.edoc.container-year2022none
dc.description.versionPeer Reviewednone
dc.identifier.eissn2702-2536
dc.title.subtitlechicha chiquitana, its recipes and its materialitynone
dc.identifier.zdb3044154-7none
dcterms.bibliographicCitation.journaltitleBerliner Blätternone
dcterms.bibliographicCitation.issue86none
dcterms.bibliographicCitation.originalpublishernameHumboldt-Universität zu Berlinnone
dcterms.bibliographicCitation.editorHerausgegeben von der Gesellschaft für Ethnographie (GfE) und dem Institut für Europäische Ethnologie der Humboldt-Universität zu Berlinnone
dcterms.bibliographicCitation.pagestart123none
dcterms.bibliographicCitation.pageend141none
dcterms.bibliographicCitation.journalparttitleFood lokal/global in Bewegung: Politiken und Praktikennone
dcterms.bibliographicCitation.journalparteditorKaroline Noack, Stephanie Schütze (Hg.)none

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