Ancestral cuisine as regenerative social technologies in Amazon: eco-humanist perspectives towards a critical sustainable chemistry
Research output: Journal contributions › Journal articles › Research › peer-review
Standard
In: Current Opinion in Green and Sustainable Chemistry, 01.02.2025.
Research output: Journal contributions › Journal articles › Research › peer-review
Harvard
APA
Vancouver
Bibtex
}
RIS
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.
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 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.
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 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.
KW - Chemistry
KW - indigenous and peasants
KW - social technologies
KW - sustainable food systems
KW - critical sustainable chemistry
KW - education
U2 - 10.1016/j.cogsc.2025.101006
DO - 10.1016/j.cogsc.2025.101006
M3 - Journal articles
JO - Current Opinion in Green and Sustainable Chemistry
JF - Current Opinion in Green and Sustainable Chemistry
SN - 2452-2236
M1 - 101006
ER -