De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri
The mushroom harvesting for the indigenous P'urhepecha is an activity that allows subsistence, especially in the rainy season a period of great diversity, so they have been consumed as food since prehispanic times.The feeding of P'urhepecha communities exemplifies relationships with nature...
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| Language: | English |
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Laboratoire Éco-anthropologie et Ethnobiologie
2018-06-01
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| Series: | Revue d'ethnoécologie |
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| Online Access: | https://journals.openedition.org/ethnoecologie/3528 |
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| author | Tania González Rivadeneira Arturo Argueta Villamar |
| author_facet | Tania González Rivadeneira Arturo Argueta Villamar |
| author_sort | Tania González Rivadeneira |
| collection | DOAJ |
| description | The mushroom harvesting for the indigenous P'urhepecha is an activity that allows subsistence, especially in the rainy season a period of great diversity, so they have been consumed as food since prehispanic times.The feeding of P'urhepecha communities exemplifies relationships with nature. The life history of fungi is observed in this article from the different moments in which comuneros and fungi interact, thus stablish relationships to the foods throughout cycles shared of life.Traditional ecological knowledge allows us to describe the "path of mushrooms", since they arise like "Terekua sapichu" (Flower of the earth, small or baby) in the forest, until they are consumed and commercialized by the comuneros, as well as also the practices of collection and transformation of fungi.It is concluded that fungi, as food, are related to the comuneros beyond the mere act of preparation and consumption. The ecological knowledge about them has shaped the biocultural landscape of the community and allows the incorporation of "wild" species to a diet very characteristic of the P'urhepecha people.It is concluded that the P'urhepecha relation with the mushrooms, as food, are beyond of the act of preparation and consumption. The ecological knowledge about them has shaped the biocultural landscape of the community and allows the incorporation of "wild" species to a diet very characteristic of the P'urhepecha people. |
| format | Article |
| id | doaj-art-d9a1d36ffc1c45218d1dd3c5002250bb |
| institution | Kabale University |
| issn | 2267-2419 |
| language | English |
| publishDate | 2018-06-01 |
| publisher | Laboratoire Éco-anthropologie et Ethnobiologie |
| record_format | Article |
| series | Revue d'ethnoécologie |
| spelling | doaj-art-d9a1d36ffc1c45218d1dd3c5002250bb2025-02-05T16:24:48ZengLaboratoire Éco-anthropologie et EthnobiologieRevue d'ethnoécologie2267-24192018-06-011310.4000/ethnoecologie.3528De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eriTania González RivadeneiraArturo Argueta VillamarThe mushroom harvesting for the indigenous P'urhepecha is an activity that allows subsistence, especially in the rainy season a period of great diversity, so they have been consumed as food since prehispanic times.The feeding of P'urhepecha communities exemplifies relationships with nature. The life history of fungi is observed in this article from the different moments in which comuneros and fungi interact, thus stablish relationships to the foods throughout cycles shared of life.Traditional ecological knowledge allows us to describe the "path of mushrooms", since they arise like "Terekua sapichu" (Flower of the earth, small or baby) in the forest, until they are consumed and commercialized by the comuneros, as well as also the practices of collection and transformation of fungi.It is concluded that fungi, as food, are related to the comuneros beyond the mere act of preparation and consumption. The ecological knowledge about them has shaped the biocultural landscape of the community and allows the incorporation of "wild" species to a diet very characteristic of the P'urhepecha people.It is concluded that the P'urhepecha relation with the mushrooms, as food, are beyond of the act of preparation and consumption. The ecological knowledge about them has shaped the biocultural landscape of the community and allows the incorporation of "wild" species to a diet very characteristic of the P'urhepecha people.https://journals.openedition.org/ethnoecologie/3528food securityforestFungiCherán K’eritraditional knowldege |
| spellingShingle | Tania González Rivadeneira Arturo Argueta Villamar De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri Revue d'ethnoécologie food security forest Fungi Cherán K’eri traditional knowldege |
| title | De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri |
| title_full | De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri |
| title_fullStr | De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri |
| title_full_unstemmed | De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri |
| title_short | De la forêt à l’assiette, les connaissances traditionnelles sur les champignons comestibles de la communauté P’urhepecha de Cheran K’eri |
| title_sort | de la foret a l assiette les connaissances traditionnelles sur les champignons comestibles de la communaute p urhepecha de cheran k eri |
| topic | food security forest Fungi Cherán K’eri traditional knowldege |
| url | https://journals.openedition.org/ethnoecologie/3528 |
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