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19 mai 2022
- doi: 10.58079/tdcm
info:eu-repo/semantics/openAccess
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juliafine, « Cassava: From Toxic Tuber to Food Staple », The Recipes Project, ID : 10.58079/tdcm
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By Christina Emery, Rachel Hirsch, and Melinda Susanto When eaten raw, cassava is likely to leave a bitter taste in one’s mouth. Worse still, the unprocessed plant, containing high levels of cyanide, is poisonous to humans and can paralyze when eaten. Despite these deterring properties, cassava has long been culturally and nutritionally significant. And because Indigenous peoples of Meso- and South America discovered a way to render it edible through extensive processing, today cassava is en...