厨房里的冷热：墨西哥瓦哈卡州农村社区植物性食物的分类。

IF 1.3 4区医学 Q4 NUTRITION & DIETETICS

Ecology of Food and Nutrition Pub Date : 2025-09-01 Epub Date: 2025-07-28 DOI:10.1080/03670244.2025.2538887

Karina Yaredi García-Hernández, Esther Katz, Patricia Colunga-GarcíaMarín, Heike Vibrans

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引用次数: 0

摘要

中美洲民间对食物的“热”和“冷”分类对日常食物准备有影响；然而，缺乏定量的比较数据。本研究调查了墨西哥瓦哈卡州一个村庄未加工食用植物产品的分类模式和共识。通过对随机选择的21名女性家庭厨师的调查，收集了58种食物分类的定量信息。分类基本一致；我们发现了与中美洲其他地区相似的模式。定量研究对于更深入地了解该系统对该地区日常饮食、食物制备和烹饪的影响是必要的。

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Hot and Cold in the Kitchen: Classification of Plant Foods in a Rural Community of Oaxaca, México.

The Mesoamerican folk classification of foods into "hot" and "cold" is influential in daily food preparation; however, quantitative, comparative data are lacking. This study investigated the classification patterns and consensus of unprocessed edible plant products in a village in Oaxaca, Mexico. Quantitative information on the classification of 58 foods was collected through a survey of 21 randomly selected female family cooks. Classifications were mostly consistent; we identified patterns that were similar to other parts of Mesoamerica. Quantitative studies are necessary for a deeper understanding of the system's influence on the daily diet, food preparation and gastronomy of the region.

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来源期刊

Ecology of Food and Nutrition 医学-营养学

CiteScore

3.50

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Ecology of Food and Nutrition is an international journal of food and nutrition in the broadest sense. The journal publishes peer-reviewed articles on all aspects of food and nutrition -- ecological, biological, and cultural. Ecology of Food and Nutrition strives to become a forum for disseminating scholarly information on the holistic and cross-cultural dimensions of the study of food and nutrition. It emphasizes foods and food systems not only in terms of their utilization to satisfy human nutritional needs and health, but also to promote and contest social and cultural identity. The content scope is thus wide -- articles may focus on the relationship between food and nutrition, food taboos and preferences, ecology and political economy of food, the evolution of human nutrition, changes in food habits, food technology and marketing, food and identity, and food sustainability. Additionally, articles focusing on the application of theories and methods to address contemporary food and nutrition problems are encouraged. Questions of the relationship between food/nutrition and culture are as germane to the journal as analyses of the interactions among nutrition and environment, infection and human health.