An ethnobotanical approach to the revitalisation of Andean foodways

我将调查的想法，通过加强有利于生物文化系统的可持续性的机制，“振兴”的过程可以提高对社会生态挑战，如气候变化的影响，粮食不安全，生物多样性的丧失和传统文化知识的退化的弹性。这将通过所谓的“秘鲁食物革命”的案例研究得到证实，据报道，通过传统食物的复兴，秘鲁正在重塑安第斯山脉的生计和景观。复兴的概念，最初由华莱士（1956年）提出，描述了当代社会可能有意识地通过重新吸收和重塑传统思想和生活方式来应对社会和环境挑战的过程。这一过程涉及到对过去的记忆和重新想象，因此，它既是一个文化过程，也是一个经济或生态过程--它对地方身份有影响。具体来说，我会问，秘鲁的高端厨师转向使用传统作物和本地野生植物，在多大程度上加强了有利于地方社区可持续性和复原力的机制？在此过程中，我将评估这一烹饪运动是否可以被解释阿萨复兴过程，以及将其框定为这样的优点或局限性。此外，我将努力完善活化的概念，并提炼其对可持续发展项目的实际影响。为了应对可持续发展的挑战--即使社会发展轨迹与地球环境极限保持长期协调--科学和技术必须关注环境与社会之间的动态互动。具体而言，必须同等重视理解文化变化如何塑造环境以及环境变化如何塑造文化。鉴于其重点是人与植物之间的相互依存关系，我将采取民族植物学的方法来回答这些研究问题。在一段时间的长期实地考察中，我将使用参与式观察，半结构化访谈（SSI）和焦点小组与农民，觅食者，厨师和餐馆客户收集有关传统作物和本地植物的生物和文化方面的定性和定量原始数据，振兴秘鲁。这将通过对已发表和灰色文献的评论以及在线和其他地方的其他数据集收集的二手数据来丰富和三角化。在我的研究期间，我将积极致力于促进可持续性，保护和合作。我相信，通过收集和保存植物遗传材料;记录民族植物学知识并探索分享、维护和振兴民族植物学知识的方法;以及培养跨学科和跨文化联系，其影响将超越我在该领域的时间。

I will investigate the idea that - by strengthening the mechanisms that favour the sustainability ofbiocultural systems - processes of 'revitalisation' can improve resilience to socio-ecological challengessuch as climate change impacts, food insecurity, the loss of biodiversity and the deterioration oftraditional cultural knowledge. This will be substantiated by a case study of the so-called 'Peruvian foodrevolution' which, through its revival of traditional foodways, is reported to be reshaping Andeanlivelihoods and landscapes. The concept of revitalisation, originally proposed by Wallace (1956),describes the process by which a contemporary society may be consciously transformed to meet socialand environmental challenges, through the reuptake and reshaping of traditional ideas and lifeways. Thisprocess involves remembering and reimagining the past, and as such is as much a cultural process - withimplications for local identity - as an economic or ecological one.Specifically, I will ask, to what extent is the shift by high-end chefs in Peru towards using traditional cropsand native wild plants strengthening the mechanisms that favour sustainability and resilience at the levelof local communities? In doing so, I will assess whether or not this culinary movement can be explained asa revitalisation process, and what the merits or limits of framing it as such might be. Furthermore, I willseek to refine the concept of revitalisation and distill its practical implications for sustainabledevelopment projects. In aiming to meet the challenge of sustainable development - that is, achievingthe long-term attunement of society's development trajectory with the planet's environmental limits -science and technology must focus on the dynamic interactions between environment and society.Specifically, equal attention must be given to understanding how cultural change shapes theenvironment and how environmental change shapes culture. Given its focus on interdependenciesbetween people and plants, I will take an ethnobotanical approach to answering these researchquestions.During a period of extended fieldwork, I will use participant observation, semi-structured interviews(SSIs) and focus groups with farmers, foragers, chefs and restaurant clientele to gather both qualitativeand quantitative primary data regarding the biological and cultural facets of traditional crops and nativeplants undergoing revitalisation in Peru. This will be enriched by and triangulated with secondary data,gleaned through reviews of published and grey literature, and other datasets existing online andelsewhere.Throughout the duration of my research I will work proactively towards promoting sustainability,conservation and collaboration. I am confident that - through collecting and preserving plant geneticmaterial; documenting ethnobotanical knowledge and exploring ways in which it can be shared,maintained and revitalised; and by cultivating interdisciplinary and intercultural links - its impacts willstretch beyond my time in the field.