Wood quality and wood preferences in relation to food preparation and diet composition in Central Malawi
Wood quality and wood preferences in relation to food preparation and diet composition in Central Malawi
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马拉维中部与食物准备和饮食成分相关的木材质量和木材偏好
DOI：
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发表时间：
1996
期刊：
影响因子：
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通讯作者：
M. Heldens
中科院分区：
文献类型：
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作者：
I. Brouwer;A. D. Hartog;Martha Kamwendo;M. Heldens
本文报告了马拉维恩切乌地区木材质量和木材类型偏好与食物准备和饮食组成的关系的研究。女性更喜欢劈木或树枝，不愿使用细枝和玉米杆，因为前者转化为更多质量更好的木炭，燃烧时间更长，需要更少的注意来维持火焰，不会产生烟雾/灰烬，不需要昂贵的金属烹饪锅，并且需要更少的时间和燃料来准备菜肴。然而，时间研究表明，使用树枝并不会延长烹饪时间，但需要更多的注意来维持炉火，这需要女性以另一种方式花费时间。作为对假设的薪材短缺的回应，早餐被跳过了。女性还替换了豆类等需要长时间烹饪的菜肴，或者省略了零食等不太重要的食物。然而，搭配美味的nsima菜肴是饮食的主食，几乎从未被排除在外。
This paper reports a study of wood quality and preferences for type of wood in relation to food preparation and diet composition in Ntcheu District, Malawi. Women preferred splitwood or branches and were reluctant to use twigs and maize stalks because the former is transformed into more charcoal of a better quality with longer burning duration, needs less attention to maintain the fire, produces no smoke/ash, eliminates the need for expensive metal cooking pots, and requires less time and fuel to prepare dishes. Time studies, however, showed that use of twigs did not prolong cooking time, but more attention was needed to maintain the fire, which required the time of women in another way. As a response to a hypothetical fuelwood scarcity, breakfast was skipped. Women also replaced dishes requiring long cooking such as beans, or omitted less important foods such as snacks. However, the dish nsima accompanied with relish was the mainstay of the diet, and was hardly ever left out.