Chorta (Wild Greens) in Central Crete: The Bio-Cultural Heritage of a Hidden and Resilient Ingredient of the Mediterranean Diet

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A91283" target="_blank" >RIV/60460709:41340/22:91283 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2079-7737/11/5/673" target="_blank" >https://www.mdpi.com/2079-7737/11/5/673</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/biology11050673" target="_blank" >10.3390/biology11050673</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Chorta (Wild Greens) in Central Crete: The Bio-Cultural Heritage of a Hidden and Resilient Ingredient of the Mediterranean Diet

Popis výsledku v původním jazyce

An ethnobotanical field study focusing on traditional wild greens (WGs) was carried out in Central Crete, Greece. Through thirty one semi structured interviews, a total of fifty five wild green plants and their culinary uses and linguistic labels were documented, they were mostly consumed boiled (vrasta) or fried (tsigariasta), as a filling for homemade pies. Comparison with some Greek historical data of the 19th and 20th centuries showed that WGs have remained resilient and are still present in the current Cretan diet. Cross cultural comparison with the WGs gathered and consumed in other areas of the Central and Eastern Mediterranean demonstrated a remarkable diversity of Cretan WGs and important similarities with those consumed in Greek-speaking Cyprus, the Bodrum area of Turkey, coastal Syria, and Southern Italy. We discussed the cognitive categories linked to Chorta, as well as the possible origin of an original bulk of post Neolithic food weeds that could have spread from the Fertile Crescent we

Název v anglickém jazyce

Chorta (Wild Greens) in Central Crete: The Bio-Cultural Heritage of a Hidden and Resilient Ingredient of the Mediterranean Diet

Popis výsledku anglicky

An ethnobotanical field study focusing on traditional wild greens (WGs) was carried out in Central Crete, Greece. Through thirty one semi structured interviews, a total of fifty five wild green plants and their culinary uses and linguistic labels were documented, they were mostly consumed boiled (vrasta) or fried (tsigariasta), as a filling for homemade pies. Comparison with some Greek historical data of the 19th and 20th centuries showed that WGs have remained resilient and are still present in the current Cretan diet. Cross cultural comparison with the WGs gathered and consumed in other areas of the Central and Eastern Mediterranean demonstrated a remarkable diversity of Cretan WGs and important similarities with those consumed in Greek-speaking Cyprus, the Bodrum area of Turkey, coastal Syria, and Southern Italy. We discussed the cognitive categories linked to Chorta, as well as the possible origin of an original bulk of post Neolithic food weeds that could have spread from the Fertile Crescent we

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Biology-Basel

ISSN

2079-7737

e-ISSN

2079-7737

Svazek periodika

11

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

673

Strana od-do

0-0

Kód UT WoS článku

000803626500001

EID výsledku v databázi Scopus

2-s2.0-85131554350