Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

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Mapping the intangible cultural heritage of ethnic communities: Designing an interactive cultural history of Koreatown

2016 22nd International Conference on Virtual System & Multimedia (VSMM) ◽

10.1109/vsmm.2016.7863211 ◽

2016 ◽

Author(s):

Kristy H. A. Kang

Keyword(s):

Cultural Heritage ◽

Cultural History ◽

Intangible Cultural Heritage ◽

Ethnic Communities ◽

History Of

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Application of refrigerated and frozen sorghum malt slurries in preservation of starter cultures of traditional fermented cereal-based beverages - a case of Obushera from Uganda

10.21203/rs.3.rs-29211/v1 ◽

2020 ◽

Author(s):

Ivan Muzira Mukisa ◽

Arnold Serwanga ◽

Stellah Byakika

Keyword(s):

Developing Countries ◽

Industrial Production ◽

Starter Cultures ◽

Fermented Foods ◽

Fermented Beverages ◽

Preservation Methods ◽

Sorghum Malt ◽

Traditional Fermented Foods

Abstract Objective Industrial production of traditional fermented beverages in developing countries is limited by lack of commercial starter cultures. Saccharomyces (S.) cerevisiae MNC 21Y and Lactobacillus (L.) plantarum MNC 21 were identified as starter cultures for a Ugandan cereal beverage, Obushera. However, they are commercially unavailable due to lack of affordable appropriate propagating and preservation methods. In this study the starters were propagated in sorghum malt slurries (30 °C for 24 h) and stored at 5 °C and − 18 °C for 90 days. Viability and fermentation ability of the cultures was monitored. Results Viability was higher for starters stored at 5 °C (S. cerevisiae: 6 log cfu/g and L. plantarum: 7–9 log cfu/g during 90 days) than those at -18 °C (S. cerevisiae: 2 cfu/g and L. plantarum: 4 log cfu/g after 30 days). Refrigerated starters acidified Obushera (pH ≤ 4.5) faster (10–20 h) than frozen ones (18–24 h). Refrigerating the starters in sorghum malt slurries preserves them for at least three months. This provides an affordable option for starter commercialization and industrial production of traditional fermented foods.

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Semiotics of cultural history

Sign Systems Studies ◽

10.12697/sss.2017.45.3-4.07 ◽

2017 ◽

Vol 45 (3/4) ◽

pp. 317-334 ◽

Cited By ~ 4

Author(s):

Peeter Torop

Keyword(s):

Cultural History ◽

The Self ◽

Cultural Tradition ◽

Self Presentation ◽

Organic Part ◽

Main Research ◽

Sign Systems ◽

History Of ◽

Moscow School

The interpretation of cultural history in the context of cultural semiotics, especially interpretation of semiotics of cultural history as a semiotics of culture, and semiotics of culture as a semiotics of cultural history, gives us, first, a deeper understanding of the analysability of cultural history and, at the same time, of the importance of history and different aspects of temporality for the semiotics of culture. Second, the history of the semiotics of culture, especially the semiotics of culture of the Tartu-Moscow School of Semiotics, is an organic part of cultural history, while the self-presentation of the school via establishing explicit and implicit contacts with the heritage of Russian theory (the Formalist School, the Bakhtin circle, Vygotskij, Eisenstein etc) was already a semiotic activity and an object of the semiotics of cultural history. Third, the main research object of semiotics of culture is the hierarchy of the sign systems of culture and the existent as well as historical correlations between these sign systems. Such conceptualization of the research object of semiotics of culture turns the latter into a semiotics of cultural history. Emphasizing the semiotic aspect of cultural history can support the development of semiotics of culture in two ways. First, semiotics of culture has the potential of conducting more in-depth research of texts as mediators between the audience and the cultural tradition. Second, semiotics of culture as a semiotics of cultural history can be methodologically used for establishing a new (chronotopical) theory of culture.

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UKRAINIAN BORSCHT AS AN APPLICANT FOR INCLUSION TO THE UNESCO INTANGIBLE HERITAGE

GEOGRAPHY AND TOURISM ◽

10.17721/2308-135x.2019.54.32-40 ◽

2019 ◽

pp. 32-40

Author(s):

Tatiana Shparaga ◽

Iryna Smishchenko

Keyword(s):

Cultural Heritage ◽

Regional Differences ◽

World Heritage ◽

Practical Significance ◽

Intangible Cultural Heritage ◽

Unesco World Heritage ◽

Main Research ◽

Intangible Heritage ◽

World Heritage List ◽

History Of

The aim of the research. Studying the traditional national dish of Ukrainians – borscht as an intangible cultural heritage of Ukrainian people. Have to be included in the lists of national and world heritage for the purpose of protecting it from being appropriated by other neighboring nations. The reason of substantiation of the necessity of development of the gastronomic brand «Ukrainian Borsch» – its promotion in the international and world tourist markets. Methods. The main research methods are descriptive, comparative, analytical, synthetic, graphic, formalization, scientific systematization. Results. The history of the dish «Borsch» and the origin of its name are researched. Varieties of borscht and its regional differences within Ukraine have been found out. The classic recipe of the dish, preserved in Central Ukraine, namely in Cherkasy region, is indicated. The differences between Ukrainian borscht and similar first dishes of neighboring nations are shown. The uniqueness of the composition, the technology of preparation and the taste qualities of classic Ukrainian borsch are emphasized. The gastronomic component in the UNESCO World Intangible Heritage has been systematized. The characteristics of national cuisines, gastronomic cultures, diets, specialties and beverages can be found in the World Heritage List. The necessity to include Ukrainian borsch in the national list of intangible cultural heritage and the UNESCO World Intangible Heritage List is substantiated. The algorithm for submitting an element (borsch) to the UNESCO World Intangible Heritage has been ordered. It is shown that Ukrainian borsch meets the requirements for inclusion in the UNESCO list of intangible heritage. A sample account card has been compiled for inclusion in the intangible heritage list. The need to promote borscht through the creation of its culinary brand is outlined. It is suggested to hold a national borsch holiday to preserve and promote the food at the national and international levels. The scientific novelty of the work is that it is proposed to include borsch, as a traditional first dish of Ukrainians, in the national list of intangible cultural heritage and the list of intangible cultural heritage of UNESCO. It is substantiated that the promotion of the dish internationally requires the development of the Ukrainian Borsch brand. The practical significance of the research is determined by the protection of borscht from being appropriated by other peoples. As well as ability to declare the dish as a gastronomic brand of Ukraine through its listing in the UNESCO World Heritage List.

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