Consumo y conocimiento actual de una bebida fermentada tradicional en Ixtapan del Oro, México: la sambumbia

dc.creator	BACILIZA QUINTERO-SALAZAR
dc.creator	ALDO IVÁN BERNÁLDEZ CAMIRUAGA
dc.creator	OCTAVIO DUBLÁN-GARCÍA
dc.creator	V. DANIELA BARRERA GARCÍA
dc.creator	HÉCTOR JAVIER FAVILA CISNEROS
dc.date	2012
dc.date.accessioned	2022-03-22T19:05:48Z
dc.date.available	2022-03-22T19:05:48Z
dc.identifier	http://www.redalyc.org/articulo.oa?id=74728323002
dc.identifier.uri	http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/97069
dc.description	This 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.format	application/pdf
dc.language	es
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=747
dc.rights	Alteridades
dc.source	Alteridades (México) Num.44 Vol.22
dc.subject	Antropología
dc.subject	Zambumbia
dc.subject	traditional fermented drinks
dc.subject	Indigenous drinks
dc.subject	process of production
dc.subject	gastronomy
dc.title	Consumo y conocimiento actual de una bebida fermentada tradicional en Ixtapan del Oro, México: la sambumbia
dc.type	artículo científico