Anthropos: Anthropos, 79.1984

Anthropos, 79.1984

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Strukturtyp:: Zeitschrift

Werks-URN (URL):: https://digi.evifa.de/viewer/resolver?urn=urn:nbn:de:kobv:11-714820

URN:: urn:nbn:de:kobv:11-714820

Persistenter Identifier:: BV043334262

Titel:: Anthropos

Erscheinungsort:: Fribourg

Verlag:: Ed. St. Paul

Erscheinungsjahr:: 1906

Sammlung:: Zeitschriften und Zeitungen > Zeitschriften zur Ethnologie

Wissensgebiet:: Sozial- und Kulturanthropologie > Allgemeines

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Strukturtyp:: Zeitschriftenband

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URN:: urn:nbn:de:kobv:11-711819

Persistenter Identifier:: 1512370864325

Titel:: Anthropos, 79.1984

Erscheinungsjahr:: 1984

Signatur:: LA 1118

Sammlung:: Zeitschriften und Zeitungen > Zeitschriften zur Ethnologie

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Titel:: Bd. 79, 1984, Heft 1-3

Sammlung:: Zeitschriften und Zeitungen > Zeitschriften zur Ethnologie

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Strukturtyp:: Zeitschriftenartikel

Titel:: A Method for Preparation of Beer from Rice (Country Liquor) Used by the People of Mongolian Origin Residing in the State of Assam, India

Sonstige Person:: Gogoi, P.; Boissya, S.

Sammlung:: Zeitschriften und Zeitungen > Zeitschriften zur Ethnologie

248 Berichte und Kommentare Anthropos 79.1984 (1980: 13) that “If as a discipline we insist on taking ethnography and the history of even our own cultural configurations as science, we run the considerable risk of becoming at best a cautionary rather than an overarching discipline which was our original if somewhat naive goal.” My comments are not empirically valid, measurable, testable or knowable through any rational means; therefore, they are not scientific. On the other hand, however, they are not intended to be scientific; rather, I see comments such as these belonging to a world of meta-anthropology (Maruyama 1980). References Cited Drucker, Philip 1951 The Northern and Central Nootkan Tribes. (Bureau of American Ethnology, Bulletin 144.) Washington, D.C.: Smithsonian Institution. Du Bois, Cora 1980 Some Anthropological Hindsights. Annual Review of Anthro pology 9: 1-13. A Method for Preparation of Beer from Rice (Country Liquor) Used by the People of Mongolian Origin Residing in the State of Assam, India P. Gogoi and S. Boissya The people of Mongolian origin residing in the state of Assam, India, have certain unique customs. Some of these are very interesting and perhaps very little known to the people of other states of India and abroad. One such custom is drinking of country liquor (rice beer). An interesting point about the rice beer is that they prepare their own beer in a traditional way. The process of preparation of beer from rice, as followed by the people of Mongolian origin, has been described here. In Assam, the preparation of beer from rice has been mainly restricted to the people of Mongolian origin. The main tribes or communities having Mongolian origin and residing in the state are: the Ahoms, the Chutias, the Kacharis, the Mishings, the Deuries, the Morans, and the Muttaks. In earlier days the use of rice beer in day to day affair was a custom of these people. This custom is still prevalent in the remote villages. They also offer rice beer to their worshipping God as they consider rice beer as the holy one. These people believe that rice beer when taken brings strength to the body, acts as a blood purifier, removes urinary troubles and also acts as a preventive measure against cholera and malaria. However, they believe that the quality of the beer depends mainly upon the preparation of the “medicine” (they frequently call the yeast culture) used in the process. So preparation of the “medicine” and the rice beer are restricted only to the female folks of these people and they take active part in serving beer to other members of their family and guests. Fleisher, Mark S. 1981^ The Potlatch: A Symbolic and Psychoanalytic View. Current Anthropology 22/1: 69-71. 198l£The Ethnosemantics of Clallam Kin Terminology. Northwest Anthropological Research Notes 15/1 [in press]. Maruyama, Magoroh 1980 Mindscapes and Science Theories. Current Anthropology 21/5: 589-608. Rosman, Abraham, and Paula Rubel 1971 Feasting with Mine Enemy; Rank and Exchange among Northwest Coast Societies. New York: Columbia University Press. Sapir, Edward, and Morris Swadesh 1939 Nootka Texts: Tales and Ethnological Narratives. With Grammatical Notes and Lexical Materials. Philadelphia; Lin guistic Society of America. Service, Elman 1958 “The Nootka of British Columbia.” In: A Profile of Primitive Culture. New York: Harper & Brothers. Preparation of beer from rice consists of two steps: (1) preparation of yeasts and (2) fermentation of rice and decantation of beer (liquor). 1. Preparation of yeasts or “medicine” The preparation of yeast is called by the local people as the preparation of “medicine.” In this process the plants or the parts of the different plants (as listed in the table) are collected and dried in the sun which are then grinded into a fine powder. Unpolished rice is also pounded into fine flour. The powder prepared from the plants and the rice flour are mixed (1:1) together and a little bit of water is added to it. A little quantity of previously prepared yeast powder is added to the mixture and stirred until a stiff dough results. This is then divided into small parts which are then flattened out like cakes and are allowed to dry in the sun or on a mild fire.

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