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El artículo presenta información acerca del cultivo de quelites, hierbas comestibles incluyendo verdolagas, chepiles y epazote, en las civilizaciones indígenas mesoamericanas.

The paper explores the nurturing and nourishing practices of a small group of Amerindians, the Xié river dwelling Brazilian Warekena, and focuses on the gradually expanding diet of infants, babies and toddlers. Unlike other instances of food shamanism, the rituals surrounding infant feeding, and in particular during weaning, are topics that have received little attention. This paper provides ethnographic detail of the Warekena’s infant feeding practices and offers an alternative perspective on food shamanism: one that is based on the Warekena’s own insistence on mediating vital processes, through attention-directing practices, such as when eating. In particular, the paper seeks to throw light on food preparation, the ritualised consumption of foods, including the prior bathing of infants and the blessing of new foods introduced in the infant’s diet. Working within animic relationality, the focus here is on the mediation of foodstuffs and of the vital processes of the body itself, so as to promote the cosmological and bodily balance that engenders the good health of infants. [ABSTRACT FROM AUTHOR]

The article discusses a theory by epidemiologist Kelly M. West that diabetes was rare among native tribes in Oklahoma, noting his October 1974 essay "Diabetes in American Indians and Other Native Populations of the New World" in the journal "Diabetes." Topics include the impacts of colonization on the diets of native people, methodological problems with West's study in relation to medical services used by Oklahoma tribes, and dietary and linguistic evidence of Type 2 diabetes and prediabetes before 1940.

Se presenta información acerca de una serie de comidas originarias o domesticadas en México, incluyendo el maíz, la piña y las calabazas.

Copyright of IBEROAMERICANA. América Latina - España - Portugal is the property of Vervuert Verlag and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper examines how the concept and framework of food sovereignty has been incorporated in food policy agendas across diverse sectors of Canadian society, particularly in the work and discourse of the National Farmers Union, Québec's Union Paysanne, Food Secure Canada and movements for Indigenous food sovereignty. This analysis highlights both the challenges to conceptualizing food sovereignty and the tensions in defining inclusive policies that engage with food sovereignty at distinct, and often overlapping, scales. We critically assess how the ‘unity in diversity’ principle of food sovereignty functions in the Canadian context, paying particular attention to the policy implications of debates about the meaning of food sovereignty. What is most evident in examining the demands of a wide range of actors using food sovereignty language in Canada is a shared aim to reclaim a public voice in shaping the food system and a growing convergence around ideals of social justice, environmental sustainability and diversity. But, if food sovereignty is about fundamental transformation of the food system, it is yet in initial stages in this country. [ABSTRACT FROM PUBLISHER]

Highlights: [•] Oxalate content of wok-cooked spinach. [•] Oxalate content of saak- and saak bhaji-type dishes was determined. [•] Cooking in a wok did not allow any overall oxalate losses to occur. [•] Soluble oxalates were reduced by addition of paneer an Indian cheese product. [Copyright &y& Elsevier]

Copyright of Revista Espanola de Antropologia Americana is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Foodwork and women's primary responsibility for foodwork have long been interpreted by feminist scholars as a site of gender oppression for women; yet the gendered meanings of foodwork are complicated when race, diaspora and ethnic identity are also taken into account. This article examines the meaning of food and foodwork for Goan women in Toronto, Canada, and the role of food in creating and maintaining distinctly gendered ethnic identities. Catholic Goan identity, born from Portuguese colonization of an area in what is now Western India, has few unique markers of ethnic distinction from other Indians. In this context Goan cuisine takes on a particular symbolic significance. In this qualitative study with first-generation Canadian Goan women (N = 13) the gendered role of women in foodwork was seen as having particular power or ‘currency’ within the family and community, valued for fostering and supporting Goan identity. We argue that the same foodwork practices that constitute gendered oppression for women may simultaneously confer a form of ‘culinary capital’ within the social arena of their own diasporic community. [ABSTRACT FROM AUTHOR]

Increasing demand for the traditional dairy products presents immense opportunity for the organized dairies in India to modernize and scale-up their production. The objective of the present study was to use L25 orthogonal array to predict the quality of gulab jamun -an indigenous product, and optimizing the processing conditions. Gulab jamun was prepared by frying balls made by kneading a heat-dessicated intermediary milk product (khoa), refined wheat flour (maida), baking powder and water, in butter oil (ghee) and dipping in sugar syrup. Optimization of the formulation was carried out in terms of khoa:maida ratio (70:30-90:10), level of baking powder (0.2-1% of the khoa:maida mixture), frying time (7-11 min), sugar syrup concentration (50-70° Brix), temperature of sugar syrup (30-70°C) and soaking time (2-10 h). These parameters were evaluated in terms of weight change and volume expansion on frying and soaking, and porosity. Instrumental texture profile analysis (TPA) of gulab jamun at different stages (raw, fried, and soaked) was measured via TAXT2i Texture Analyzer. The sensory acceptability of soaked gulab jamun was evaluated by a panel of judges using 9-point hedonic scale and statistically analyzed. The overall acceptability of the gulab jamun sample had an edge over the market sample. [ABSTRACT FROM AUTHOR]

AbstractTo more thoroughly understand the ecological effects of harvesting geophytes for food by American Indians, an investigation of the ethnobotany and population dynamics of Dichelostemma capitatum (blue dicks), an attractive source of nutrition to many California Indian groups was undertaken. Some cultural groups harvest the corms and replant the cormlets, spare plants, and harvest after seeding to ensure replenishment of seed. Some Indian elders equate judicious harvesting with the maintenance and enhancement of field populations of this geophyte. A field experiment was conducted to determine the degree to which differences in intensity and timing of harvest, with and without replanting of cormlets, have any effect on corm and cormlet production. We found that harvesting at 100% intensity, through digging up all plants and corms, and without replanting cormlets at the seed stage, significantly reduces numbers of corms and cormlets compared to the controls (no harvest). However, harvesting at 50% intensity, through digging up half of all plants and corms at the flowering or seed stages, without replanting cormlets, was not significantly different from the controls (no harvest). The results suggest that harvesting blue dicks corms with a digging stick in the latter way could yield a sustainable level of harvest. Indigenous harvesting and management regimes may offer some of the best examples of long-term uses and management of the regional flora without detriment to its biodiversity. Restorationists are urged to study and experimentally mimic indigenous disturbance regimes and their ecological effects known to occur historically in various ecosystems. In some cases, areas will greatly benefit from the reintroduction of management and harvesting regimes that authentically simulate ancient indigenous interactions. [ABSTRACT FROM AUTHOR]

The article explores the influence of food on the Western Indian culture. The author believes that food is one of the essential factors bearing on the advancement of civilization and density of population. Some Indians are nomadic because they followed migrating buffalos that they hunt for food. Cooking pots were too bulky and heavy for hunters, which is why pottery and even basketry is more generally found among village Indians and farming tribes. The hunting for buffalo by Indians affected strongly on their social culture and organization.

El artículo discurre sobre la importancia de la naturaleza para las civilizaciones indígenas de México, incluyendo un análisis de su simbolismo, el uso de animales y plantas en la dieta y la representación de la naturaleza en la cosmovisión.

El artículo presenta información acerca del cultivo de chía en las civilizaciones indígenas mesoamericanas, incluyendo su horario de crecimiento y cosecha, su importancia en la dieta de los grupos indígenas y sus diferentes variedades.

El artículo presenta información acerca del cultivo de mamey en las civilizaciones indígenas mesoamericanas, incluyendo su horario de crecimiento y cosecha y su importancia en la dieta de los grupos indígenas.

El artículo presenta información acerca del cultivo de jícama en las civilizaciones indígenas mesoamericanas, incluyendo su horario de crecimiento y cosecha, y su importancia en la dieta de los grupos indígenas.

El artículo presenta información acerca del cultivo de yuca en las civilizaciones indígenas mesoamericanas, incluyendo su horario de crecimiento y cosecha, y su importancia en la dieta de los grupos indígenas.

El artículo presenta información acerca del cultivo del camote en las civilizaciones indígenas mesoamericanas, incluyendo su horario de crecimiento y cosecha, y su importancia en la dieta de los grupos indígenas.