Orchard Scenes and Salted Fish

A total of 62 species of edible plants were reported to be used by the villagers in Kampung Guntor. The edible parts were obtained from 17 species of wild plants, 23 species of cultivated plants and 22 species of plants that exist as both wild and planted. More species (26) were eaten cooked compared to the raw species (17). Fruits and seeds were the most common parts used with a total of 38 species followed by the leafy parts with 15 species. It is important not only to record such traditional knowledge and conduct further studies but also to take steps to conserve the genetic diversity of edible plants before they are lost to humankind forever. The knowledge, as well as usage, of certain edible plants is on the decrease due to various factors such as changes in culture, personal preferences, the tedious process of preparing certain food items, and the changes in habitat, thereby causing certain edible plants to be unavailable or less available.

Journal of Medicinal Plants Studies, 2019

Rural communities in the West Aceh region continue to collect and consume many edible wild fruit plants as a food source. This study was an account of the traditional knowledge and use of wild edible fruit plants by local people in the West Aceh region. The study was conducted in Sungai Mas and Pante Ceureumen, West Aceh Regency, between April and June 2019. Plant specimens have been gathered from the forest, agroforestry and home garden. A total of 100 informants (50 informants at each site) were involved in the survey of Ethnobotanical data. The questionnaires used to investigate the local name of the species, the habitats, the location of the collection, the season of collection, the parts used, the categories of use and the manner of fruit consumption. A total of 44 species of edible fruit plants recorded in West Aceh region, Aceh Province, Indonesia. The Myrtaceae and Malvaceae were the most represented families. Baccaurea motleyana, Durio zibethinus, Garcinia mangostana, Lansium domesticum, Mangifera odorata, and Mangifera foetida were the top six most common wild edible fruits in this region. The local community uses wild edible fruit species for food (44 species), medicine (11 species), construction materials (9 species), furniture (9 species) and firewood. D. zibethinus, M. foetida, M. odorata, M. quadrifida, B. motleyana, L. domesticum, G. xanthochymus, and G. mangostana are also commonly traded in traditional markets.

Scientific Research and Essays, 2012

A study was carried out on the traditional knowledge and usage of edible plants among the Semai community at a village in the state of Perak, Malaysia. Information was obtained through verbal communication with adults guided by a predetermined set of questions, and also by observing and participating in their activities during each visit using the method of ethnobotanical enquiry. A total of 66 species was recorded of which most of the species are native. Edible plant parts were shoots, leaves, stems, rhizomes, fruits, and seeds. Plant parts were eaten raw, cooked, fermented or salted.

2016

Northeast Thailand is known for salt production, both today and in the past. Prehistoric salt sites are found throughout the region and ethnographic and historical data demonstrate the importance of salt as a commodi-ty, as well as for preserving and fermenting fish. This paper explores the archaeology and cultural history of salt and salt fermented fish products in Northeast Thai-land and the Greater Mekong Delta region. Using ar-chaeological, historical and ethnographic data, it ad-dresses how the foods we eat and our preparation methods can be deeply rooted in our cultural history and identity, and discusses the ways in which they can be studied in the archaeological record to learn about the past.

Journal of Southeast Asian Studies, 2009

Scientific Research and Essays, 2011

The authors report a total of 69 species of edible plants used by the villagers in Jeram Kedah village. The edible parts were obtained equally from wild plants and cultivated plants. A total of 28 species were eaten cooked compared to 23 species eaten raw. Fruits and seeds were the most common parts used with a total of 38 species followed by leafy parts with 15 species. It is important not only to record such native knowledge and conduct further studies but also to take steps to conserve the genetic diversity of edible plants before they are lost to human kind forever. Traditional knowledge and usage of certain edible plants is decreasing due to various factors such as changes in culture, personal preferences, the tedious process of preparing certain food items, changes in habitat causing certain edible plants to be unavailable or less available.

Economic Botany, 2003

JOURNAL OF INDO-PACIFIC ARCHAEOLOGY

Northeast Thailand is known for salt production, both today and in the past. Prehistoric salt sites are found throughout the region and ethnographic and historical data demonstrate the importance of salt as a commodity, as well as for preserving and fermenting fish. This paper explores the archaeology and cultural history of salt and salt fermented fish products in Northeast Thailand and the Greater Mekong Delta region. Using archaeological, historical and ethnographic data, it addresses how the foods we eat and our preparation methods can be deeply rooted in our cultural history and identity, and discusses the ways in which they can be studied in the archaeological record to learn about the past.

Ethnobotanical survey on plants used as traditional salad food (ulam) in Kampung Taun Gusi,