Details zur Publikation |
| Kategorie | Textpublikation |
| Referenztyp | Zeitschriften |
| DOI | 10.1016/j.cogsc.2025.101006 |
Lizenz  |
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| Titel (primär) | Ancestral cuisine as regenerative social technologies in Amazon: eco-humanist perspectives towards a critical sustainable chemistry |
| Autor | Llanque Zonta, A.; Zuin Zeidler, V.G. |
| Quelle | Current Opinion in Green and Sustainable Chemistry |
| Erscheinungsjahr | 2025 |
| Department | UPOL |
| Band/Volume | 52 |
| Seite von | art. 101006 |
| Sprache | englisch |
| Topic | T5 Future Landscapes |
| Keywords | indigenous and peasants; social technologies; sustainable food systems; critical sustainable chemistry; education |
| Abstract | “Ancestral cuisine” is a reflection from the regenerative agriculture to the culinary, to exemplify the integral relationships between nature and culture, based on the food preparation and consumption practices of indigenous and peasant populations. Socio-scientific studies were taken as a reference, and other secondary sources around the Amazon, especially in northern Peru, Colombia and Brazil, where conventional monoculture food systems coexist with more traditional forms of food production and consumption. Based mainly on the experiences of women cookers, their culinary and the knowledge transmission, we review and discuss the social technologies and the chemical processes involved, as a starting point of food sustainability criteria to contribute to the ontological shift in the human-nature relationship. |
| dauerhafte UFZ-Verlinkung | https://www.ufz.de/index.php?en=20939&ufzPublicationIdentifier=30472 |
| Llanque Zonta, A., Zuin Zeidler, V.G. (2025): Ancestral cuisine as regenerative social technologies in Amazon: eco-humanist perspectives towards a critical sustainable chemistry Curr. Opin. Green Sustain. Chem. 52 , art. 101006 10.1016/j.cogsc.2025.101006 |
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