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- Fistulina hepatica (Schaeff.) with. Belonging to the Family Fistulinaceae in Nagaland, India
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PDF Views:74
Authors
Affiliations
1 Department of Botany, Nagaland University, Lumami, Zunheboto 798 627, IN
1 Department of Botany, Nagaland University, Lumami, Zunheboto 798 627, IN
Source
Current Science, Vol 117, No 9 (2019), Pagination: 1433-1434Abstract
Beef steak fungus or ox tongue fungus was first described in 1784 by Jacob Christian Schaeffer and named as Boletus hepaticus. Later in 1792, William Withering gave its present scientific name1. Fistulina hepatica (Schaeff.) With. belongs to the family of Fistulinaceae, order Agaricales and class Agaricomycetes2. It is usually saprotroph but sometimes parasitic that causes a brown heart rot of oak. This fungus is found commonly growing on hardwoods such as Quercus and Castanea trees, and on very rare occasion they are also found on Acer, Alnus, Betula, Eucalyptus, Fagus, Juglans and Ulmus trees.Full Text
References
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- Ethnic Food Habits of the Sumi Tribe, Nagaland, India
Abstract Views :452 |
PDF Views:72
Authors
Affiliations
1 Department of Botany, Nagaland University, Lumami 798 627, Zunheboto, IN
1 Department of Botany, Nagaland University, Lumami 798 627, Zunheboto, IN
Source
Current Science, Vol 119, No 4 (2020), Pagination: 708-712Abstract
The Sumis are one of the major tribes among the Nagas of North East India who are known for their brave and benevolent nature. They primarily inhabit the Zunheboto district of Nagaland, NE India, and are known for their unique culinary practices. Most of the raw materials used for the preparation of ethnic food products are natural resources indigenously available, as majority of the people live in villages surrounded by dense forest. The traditional method of preparation and mode of consumption vary according to the clan or village, and the food products are prepared at the household level. The diversity of ethnic food habits also differs within the various sub-tribes according to their custom, region and ethos. The art of indigenous food preparation, the products and their culinary value have been well documented.Keywords
Culinary Practice, Ethnic Food Habits, Natural Resources, Tribal People.Full Text