Ancestral cuisine as regenerative social technologies in Amazon: eco-humanist perspectives towards a critical sustainable chemistry
Publikation: Beiträge in Zeitschriften › Zeitschriftenaufsätze › Forschung › begutachtet
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in: Current Opinion in Green and Sustainable Chemistry, Jahrgang 52, 101006, 04.2025.
Publikation: Beiträge in Zeitschriften › Zeitschriftenaufsätze › Forschung › begutachtet
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TY - JOUR
T1 - Ancestral cuisine as regenerative social technologies in Amazon
T2 - eco-humanist perspectives towards a critical sustainable chemistry
AU - Zonta, Aymara Llanque
AU - Zuin, Vânia G.
N1 - Publisher Copyright: © 2025 The Author(s)
PY - 2025/2/1
Y1 - 2025/2/1
N2 - “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 cooks, 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.
AB - “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 cooks, 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.
KW - Chemistry
KW - indigenous and peasants
KW - social technologies
KW - sustainable food systems
KW - critical sustainable chemistry
KW - education
UR - http://www.scopus.com/inward/record.url?scp=85217969870&partnerID=8YFLogxK
U2 - 10.1016/j.cogsc.2025.101006
DO - 10.1016/j.cogsc.2025.101006
M3 - Journal articles
VL - 52
JO - Current Opinion in Green and Sustainable Chemistry
JF - Current Opinion in Green and Sustainable Chemistry
SN - 2452-2236
M1 - 101006
ER -