Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China
- Hong, Liya [ College of Life and Environmental Sciences, Minzu University of China ]
- Zhuo, Jingxian [ Kunming Institute of Botany, Chinese Academy of Sciences ] [ School of Agronomy and Biotechnology, Yunnan Agricultural University ]
- Lei, Qiyi [ School of Environment & Life Science, Kaili University ]
- Zhou, Jiangjiu [ School of Environment & Life Science, Kaili University ]
- Ahmed, Selena [ Montana State University: Health & Human Development ]
- Wang, Choaying [ School of Chemistry and Life Science, Guizhou Normal College ]
- Long, Yuxiao [ Guizhou Institute for Advanced Study in Anthropology & Ethnology, Guizhou Normal College ]
- Li, Feifei [ College of Life and Environmental Sciences, Minzu University of China ]
- Long, Chunlin [ College of Life and Environmental Sciences, Minzu University of China ] [ Kunming Institute of Botany, Chinese Academy of Sciences ]
Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nationally since the 1930s. The traditional technique of preparing fermented beverages from wild plant starters remains well preserved in the Shui communities in southwest China and provides insight on local human-environment interactions and conservation of plant biodiversity for cultural purposes. The present study sought to examine the ethnobotany of wild plants used as starters for the preparation of fermented beverages including an inventory of plants used as a starter in liquor fermentation and associated knowledge and practices.