The Food Cultures of the Shifting Cultivators in Central Africa: The Diversity in Slection of Food Materials
The Food Cultures of the Shifting Cultivators in Central Africa: The Diversity in Slection of Food Materials
复制标题
中非轮耕农的饮食文化：食材选择的多样性
DOI：
10.14989/68387
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发表时间：
1998
期刊：
影响因子：
--
通讯作者：
K. Komatsu
中科院分区：
文献类型：
--
作者：
K. Komatsu
本文概述了中非森林地区三个轮耕群体的食物文化特征，探讨了食物选择和食物多样性的原则。该地区的饮食文化通常是以联合收割机为主食，配以酱汁和炖菜。虽然这三个群体的人都在热带森林及其周围种植植物性生殖作物，但他们饮食中实际使用的材料却有所不同。根据一整年的饮食日记，计算并比较了主食和配菜中每种食物材料的比例。每组的食物选择通过以下因素进行分析！）可用性，2）实用性和3）可接受性。虽然这三组都表现出强烈的偏好，以保持多样性的饮食，每一组产生的品种以不同的方式。
This paper sketches out the food culture characteristics among three groups of shifting cultivators in the forest areas of central Africa to investigate the principles of food selection and food diversity. The food cultures in this region commonly combine ball-shaped principal starchy food (PSF) and some side dish of sauce with stewed materials. While all the people of three groups conduct cultivation with vegetatively reproductive crops in and around the tropical forest, there is a difference in the materials actually used in their diet. From the food diaries recorded for an entire year, the ratio for each food materials of the principal starchy food and the side dish wis calculated and compared. Food selection in each group is analyzed through the factors of !)availability, 2)utility and 3)acceptability. While all the three groups show strong preference for maintaining variety in the diet, each group generates the variety in a different way.