Gastronomic Ethnobiology

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F16%3A71946" target="_blank" >RIV/60460709:41340/16:71946 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/978-3-319-28155-1_9" target="_blank" >http://dx.doi.org/10.1007/978-3-319-28155-1_9</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/978-3-319-28155-1_9" target="_blank" >10.1007/978-3-319-28155-1_9</a>

Result language
angličtina
Original language name
Gastronomic Ethnobiology
Original language description
The inextricable link between biodiversity and cultural customs related to the holistic domain of food represents the very foundation of the human experience and contributes in a variety of ways to the wellbeing of humans and their oikos. The study of the complex interactions between human societies, food, and their environment, what we define here as gastronomic ethnobiology, is nowadays considered the crucial pillar for fostering food security and especially food sovereignty. This research area emerged from a broad range of studies encompassing, for example, those concerning folk categorization and uses of wild food plants and mushrooms, uses and management of neglected crops and local landraces, local biofermentative processing of food, as well as folk perceptions, uses, and management of animals, ethnoveterinary, nutritional transitions among migrant and diasporic groups, and biocultural interactions between foodscapes and terroirs.
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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