Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China

Journal of Ethnobiology and Ethnomedicine

Volumn 11, Issue 1, 2015, Pages

  Hong, Liya ^a   Zhuo, Jingxian ^b,c   Lei, Qiyi ^d   Zhou, Jiangju ^d   Ahmed, Selena ^e   Wang, Chaoying ^f   Long, Yuxiao ^f   Li, Feifei ^a   Long, Chunlin ^a,b  

^a MINZU UNIVERSITY OF CHINA   (China)

^b KUNMING INSTITUTE OF BOTANY   (China)

^c YUNNAN AGRICULTURAL UNIVERSITY   (China)

^d Kaili University   (China)

^e MONTANA STATE UNIVERSITY   (United States)

^f GUIZHOU EDUCATION UNIVERSITY   (China)

Author keywords

Biodiversity; Cultural preservation; Fermented beverages; Traditional ethnobotanical knowledge; Xiaoqu starter

Indexed keywords

ADULT; AGED; ALCOHOLIC BEVERAGE; CHINA; CULTURAL ANTHROPOLOGY; EDIBLE PLANT; ETHNIC GROUP; ETHNOBOTANY; FEMALE; FERMENTATION; HUMAN; INTERVIEW; MALE; MIDDLE AGED; PROCEDURES; VERY ELDERLY; YOUNG ADULT;

ADULT; AGED; AGED, 80 AND OVER; ALCOHOLIC BEVERAGES; CHINA; CULTURE; ETHNIC GROUPS; ETHNOBOTANY; FEMALE; FERMENTATION; HUMANS; INTERVIEWS AS TOPIC; MALE; MIDDLE AGED; PLANTS, EDIBLE; YOUNG ADULT;

EID: 84931080738     PISSN: None     EISSN: 17464269     Source Type: Journal    
DOI: 10.1186/s13002-015-0028-0     Document Type: Article

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