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Please use this identifier to cite or link to this item: http://ri.uaemex.mx/handle20.500.11799/39849
DC FieldValueLanguage
dc.creatorBACILIZA QUINTERO SALAZAR-
dc.creatorALDO IVAN BERNALDEZ CAMIRUAGA-
dc.creatorOCTAVIO DUBLAN GARCIA-
dc.creatorVERONICA DANIELA BARRERA GARCIA-
dc.creatorHéctor Javier Favila Cisneros-
dc.date2012-
dc.identifierhttp://hdl.handle.net/20.500.11799/39849-
dc.descriptionThis ar- ticle deals with some issues on the consumption, prepa- ration and current relevance of sambumbia, a tradi- tional fermented drink known since XVIII century in three communities in Ixtapan del Oro, State of Mexico. Using ethnographic technics, we managed to document the current sambumbia consumption in the studied com- munities. However, the knowledge on its process of production is most rooted in San Martín Ocoxochitepec, a community where the community council has play- ed a key role to maintain its consumption until the present.-
dc.formatapplication/application/pdf-
dc.languagespa-
dc.publisherUniversidad Autónoma Metropolitana Unidad Iztapalapa-
dc.relationhttp://www.redalyc.org/revista.oa?id=747-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0-
dc.sourceAlteridades (México) Num.44 Vol.22-
dc.subjectAntropología-
dc.subjectZambumbia-
dc.subjecttraditional fermented drinks-
dc.subjectIndigenous drinks-
dc.subjectprocess of production-
dc.subjectgastronomy-
dc.subjectinfo:eu-repo/classification/cti/5-
dc.titleConsumo y conocimiento actual de una bebida fermentada tradicional en Ixtapan del Oro, México: la sambumbia-
dc.typearticle-
dc.audiencestudents-
dc.audienceresearchers-
item.grantfulltextnone-
item.fulltextNo Fulltext-
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