@article{fdi:010083308,
  title = {{C}hile ({C}apsicum spp.) as food-medicine continuum in multiethnic {M}exico},
  author = {{A}guilar-{M}elendez, {A}. and {V}asquez-{D}avila, {M}. {A}. and {M}anzanero-{M}edina, {G}. {I}. and {K}atz, {E}sther},
  editor = {},
  language = {{ENG}},
  abstract = {{M}exico is the center of origin and diversification of domesticated chile ({C}apsicum annuum {L}.). {C}hile is conceived and employed as both food and medicine in {M}exico. {I}n this context, the objective of this paper is to describe and analyze the cultural role of chile as food and as medicine for the body and soul in different cultures of {M}exico. {T}o write it, we relied on our own fieldwork and literature review. {O}ur findings include a) the first matrix of uses of chile across 67 indigenous and {A}frodescendants cultures within {M}exican territory and b) the proposal of a new model of diversified uses of chile. {T}raditional knowledge, uses and management of chile as food and medicine form a continuum (i.e., are not separated into distinct categories). {T}he intermingled uses of {C}apsicum are diversified, deeply rooted and far-reaching into the past. {M}ost of the knowledge, uses and practices are shared throughout {M}exico. {O}n the other hand, there is knowledge and practices that only occur in local or regional cultural contexts. {I}n order to fulfill food, medicinal or spiritual functions, native communities use wild/cultivated chile.},
  keywords = {{C}apsicum ; food-medicine continuum ; indigenous communities ; {A}frodescendants ; body healer ; {MEXIQUE}},
  booktitle = {},
  journal = {{F}oods},
  volume = {10},
  numero = {10},
  pages = {2502 [15 ]},
  year = {2021},
  DOI = {10.3390/foods10102502},
  URL = {https://www.documentation.ird.fr/hor/fdi:010083308},
}