Session Handle:
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Title:
The process of making chicha / El proceso de preparar la chicha / O processo de fabricação da chicha
Description:
In this session, the documentation team accompanies Yolanda in the process of making chicha (asua/aswa), the most important stable drink/food in the Napo Runa culture, made from fermented yuca/manioc (manihot esculenta). The team follows Yolanda throughout the process, from going to her chagra (plot of land) to harvest the yuca, to the preparation of the drink, and interviews Yolanda about the process. The content of the individual files in the session is as follows: 01 – the walk from Yolanda’s house to the river; 02 – conversation in the canoe; 03 – getting to the charga; 04 – work in the chagra; 05 and 06 – peeling the yuca; 07 – Yolanda prepares to take the yuca home; 08 and 09 - return journey with the canoe; 10 – walk from the canoe to Yolanda’s house; 11, 12, 13 - washing the yuca and conversation; 14 – setting up the fire; 15 and 16 – washing and grating sweet potato (Ipomoea batatas), used as fermenting agent; 17, 18, 19, 20, 21 – smashing the yuca and conversation. Only some files from the bundle have been transcribed. EAF files _02, _05, _06 and _16 are time-aligned transcription and translation into Spanish, transcribed by Upper Napo Kichwa native speaker who is an experienced transcriber. They have been checked and revised to ensure transcription accuracy. EAF files _18, _19, _20 and _21 are time-aligned transcriptions and translations into Spanish, carried out by a Kichwa native speaker who is an experienced transcriber, but they have not been checked thoroughly. This session can be of interest to anthropologists and ethnographer interested in food, ethnobotany and local subsistence practices. / En esta sesión el equipo de documentación acompaña a doña Yolanda en el proceso de elaboración de la chicha (asua/aswa), la bebida/comida tradicional más importante de la cultura Napo Runa, elaborada de yuca (manihot esculenta) fermentada. Se sigue el proceso desde el viaje a la chagra (huerto) para cosechar la yuca hasta la elaboración de la bebida, y al mismo tiempo se entrevista a Yolanda sobre el tema. El contenido de los archivos en esta sesión es el siguiente: 01 – camino de la casa de Yolanda hacia el rio; 02 – conversación en la canoa; 03 – llegada a la charga; 04 – trabajo en la chagra; 05 y 06 – pelando la yuca; 07 – preparación para llevar la yuca a la casa; 08 y 09 - regreso a casa con la canoa; 10 – el camino desde la canoa a la casa de Yolanda; 11, 12, 13 - lavado de yuca y conversación; 14 – preparación de la candela; 15 and 16 – lavado y preparación del camote (Ipomoea batatas), usado para fermentar la yuca; 17, 18, 19, 20, 21 – el proceso de aplastar la yuca y conversación. Solo algunos archivos de esta sesión han sido transcritos. Los archivos EAF _02, _05, _06 y _16 contienen transcripción y traducción al español, llevada a cabo por un hablante nativo del kichwa experto en transcripción. Estos archivos han sido revisados dos veces para asegurar la calidad de la transcripción. Los archivos EAF _18, _19, _20 and _21 contiene transcripción y traducción al español, llevada a cabo por un hablante nativo del kichwa experto en transcripción, pero no han sido revisados en detalle. Esta sesión puede ser relevante para antropólogos o etnógrafos interesados la comida, etnobotánica y prácticas de subsistencia locales. / Nessa sessão, a equipe de documentação acompanha Yolanda no processo de fabricação da chicha (asua/aswa), a bebida/alimento estável mais importante da cultura Napo Runa, feita de mandioca fermentada (manihot esculenta). A equipe acompanha Yolanda durante todo o processo, desde a ida ao seu chagra (lote de terra) para colher a mandioca até a preparação da bebida, e entrevista Yolanda sobre o processo. O conteúdo dos arquivos individuais da sessão é o seguinte: 01 - a caminhada da casa de Yolanda até o rio; 02 - conversa na canoa; 03 - chegando à charga; 04 - trabalho na chagra; 05 e 06 - descascando a macaxeira; 07 - Yolanda se prepara para levar a macaxeira para casa; 08 e 09 - viagem de volta com a canoa; 10 - caminhada da canoa até a casa de Yolanda; 11, 12, 13 - lavando a macaxeira e conversando; 14 - preparando o fogo; 15 e 16 - lavando e ralando batata-doce (Ipomoea batatas), usada como agente fermentador; 17, 18, 19, 20, 21 - esmagando a macaxeira e conversando. Apenas alguns arquivos do pacote foram transcritos. Os arquivos EAF _02, _05, _06 e _16 são transcrições e traduções alinhadas no tempo para o espanhol, transcritas por um falante nativo do Alto Napo Kichwa que é um transcritor experiente. Eles foram verificados e revisados para garantir a precisão da transcrição. Os arquivos EAF _18, _19, _20 e _21 são transcrições e traduções alinhadas no tempo para o espanhol, realizadas por um falante nativo de Kichwa que é um transcritor experiente, mas não foram verificadas minuciosamente. Esta sessão pode ser de interesse para antropólogos e etnógrafos interessados em alimentos, etnobotânica e práticas locais de subsistência.
Date created:
2013-08-01
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