References
Achaya, K. T. (1998). A historical dictionary of Indian food (p. 345). Delhi: Oxford University Press.
Ahuja, U., Thakrar, R., Ahuja, S. C., et al. (2001). Alcoholic rice beverages. Asian Agri-History, 5(4), 309–319.
Anonymous, (1993). Beverages from rice. Philippine Rice Newsletter, 6(4), 4.
Bhattacharyya, A. (1978). Folklore of Bengal (p. 187). New Delhi, India: National Book Trust.
Bora, S. S., Lahan, P. L., Madumita, B., et al. (2013). Natural resource management by Galo tribe of Arunachal Pradesh. Asian Agri -History, 17, 335–344.
Chakrabarty, J., Sharma, G. D., Tamang, J. P., et al. (2009). Substrate utilisation in traditional fermentation technology practiced by tribes of North Cachar Hills district of Assam. Assam University Journal of Science & Technology: Biological Sciences, 4(I), 66–72.
Crooke, W. (1896). Religion and Folklore of Northern India (p. 435). New Delhi: S. Chand & Co (Rev. ed.).
Das, J. (1972). Folklore of Assam (p. 142). New Delhi, India: National Book Trust.
Das, A. J., Deka, S. C., Miyaji, T., et al. (2012). Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: A survey. International Food Research Journal, 19(1), 101–107.
Das, K. B., & Mahapatra, L. M. (1979). Folklore of Orissa (p. 160). New Delhi, India: National Book Trust.
Deka, D., & Sarma, G. C. (2010). Traditionally used herbs in the preparation of rice-beer by the Rabha tribe of Goalpara district, Assam. Indian Journal of Traditional Knowledge, 9(3), 459–462.
Deori, C., Bengum, S. S., Mao, A. A., et al. (2007). Ethno botany of Sujen, a local rice beer of Deori tribe of Assam. Indian Journal of Traditional Knowledge, 6(1), 121–125.
Gogoi, B., Dutta, M., Mondal, P., et al. (2013). Various ethno medicinal plants used in the preparation of Apong, a traditional beverage use by mising tribe of upper Assam. Journal of Applied Pharmaceutical Science, 3(4 Suppl 1), S86–S89.
Hancett, S. (1988). Colored rice. Delhi: Hindustan Publishing Corporation.
Jeyaram, K., Singh, W. M., Capece, A., Romano, P., et al. (2008). Molecular identification of yeast species associated with ‘Hamei’- A traditional starter used for rice wine production in Manipur, India. International Journal of Food Microbiology, 124, 115–125.
Kanwar, S. S., Gupta, M. K., Katoch, C., Kanwar, P., et al. (2011). Cereal based traditional alcoholic beverages of Lahaul and Spiti area of Himachal Pradesh. Indian Journal of Traditional Knowledge, 10(2), 251–257.
Kumar, T. T. (1988). History of rice in India (p. 242). Delhi, India: Gyan Publishing House.
Kumar, V., & Rao, R. R. (2007). Some interesting indigenous beverages among the tribals of Central India. Indian Journal of Traditional Knowledge, 6, 141–143.
Mittre, V. (1991). Wild plants in Indian folk life – A historical prospective. In S. K. Jain (Ed.), Contributions to Indian ethno botany (pp. 39–59). Jodhpur, India: Scientific Publishers.
Pai, P. (1994). Celebrating spring in Silvassa. The Tribune, 199.
Pegu, R., Gogoi, J., Tamuli, A. K., Teron, R., et al. (2013). Apong, an alcoholic beverage of cultural significance of the Mising community of northeast India. G.J.I.S.S, 2(6), 12–17.
Ponnappa, K. (1988). Coorg fare. India Magazine, 8(6), 60–65.
Ray, A. (1993). Mizoram (p. 284). New Delhi, India: National Book Trust.
Roy, S. C. (1928). Oraons religion and customs. KM Banejee, Sham Bazar, Calcutta, India.
Saikia, B., Tag, H., Das, A. K., et al. (2007). Ethno botany of foods and beverages among the rural farmers of Tai Ahom of North Lakhimpur District, Assam. Indian Journal of Traditional Knowledge, 6(1), 126–132.
Samati, H., & Begum, S. S. (2007). Kiad, a popular local liquor of Pnar tribe of Jaintia hills district, Meghalaya. Indian Journal of Traditional Knowledge, 6(1), 133–135.
Savitri, & Bhalla, T. C. (2007). Traditional foods and beverages of Himachal Pradesh. Indian Journal of Traditional Knowledge, 6(1), 17–24.
Sekar, S. (2007). Traditional alcoholic beverages from ayurveda and their role on human health. Indian Journal of Traditional Knowledge, 6(1), 144–149.
Singh, P. (1995). Nagaland (p. 210). New Delhi, India: National Book Trust.
Singh, P. K., & Singh, K. I. (2006). Traditional alcoholic beverage, Yu of Meitei communities of Manipur. Indian Journal of Traditional Knowledge, 5(2), 184–190.
Tamang, J. P., Dewan, S., Tamang, B., Rai, A., Schillinger, U., Holzapfel, W. H., et al. (2007). Lactic acid bacteria in Hamei and Marcha of North East India. Indian Journal of Microbiology, 47, 119–125.
Tanti, B., Gurung, L., Sarma, H. K., Buragohain, A. K., et al. (2010). Ethano botany of starter culture used in alcohol fermentation by a few ethnic tribes of Northeast India. Indian Journal of Traditional Knowledge, 9(3), 463–466.
Teron, R. (2006). Hor, the traditional alcoholic beverage of the Karbi tribe of Assam. Natural Product Radiance, 5(5), 377–381.
Tiwari, S. C., & Mahanda, D. (2007). Ethnological observations fermented food products of certain tribes of Arunachal Pradesh. Indian Journal of Traditional Knowledge, 6(1), 106–110.
Watt, G. (1901). A dictionary of economic products of india (Vol. I-VIA). Delhi, India: Cosmo Publications. (Reprint.)
White, P. T. (1994). Rice, the essential harvest. National Geographic, 185(5), 48–79.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2014 Springer Science+Business Media Dordrecht
About this entry
Cite this entry
Uma, A., C., A.S. (2014). Alcoholic Rice Beverages. In: Selin, H. (eds) Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-3934-5_10113-1
Download citation
DOI: https://doi.org/10.1007/978-94-007-3934-5_10113-1
Received:
Accepted:
Published:
Publisher Name: Springer, Dordrecht
Online ISBN: 978-94-007-3934-5
eBook Packages: Springer Reference Religion and PhilosophyReference Module Humanities and Social SciencesReference Module Humanities