Annexes C and D · Shawi Photo Atlas 2023
How the photo atlas was made.
A summary of the fieldwork and photograph-selection methods described in the project annexes. Measurements belong to the photographed items, not population-wide Shawi averages.
From discussion to documentation
- 2020 · Shared planning
- A meeting with Shawi participants in Yurimaguas used a staged fish-pango preparation to discuss ingredients, cooking and ways of sharing food. Seven preparations were prioritised for later fieldwork.
- 2021 · Observation and direct weighing
- The team worked with four families, recording ingredients, preparations, household measures and photographs, and linking each image to its weighed portion. Individual adult portions were requested for recording; these do not by themselves describe customary shared eating.
- 2022 · Workshop and image selection
- The annex documents a July workshop in the community of 10 de Agosto. Participants distinguished small, medium and large sizes. Available portions were photographed and weighed, with household-measure series where possible.
- Selection and validation with Shawi assistants
- Shawi assistants selected images for lighting, clarity and faithful representation of the food, its colour and size. They then reviewed complete series. Unsuitable photographs were replaced and sizes that looked too similar were removed to make differences clearer.
One portion, different lighting conditions
Annex D compares these four photographs of medium cassava to show the alternatives available during selection. These are lighting examples, not four portions or new measurements.
Source: Annex D, table 3. Photographs: BioKusharu project.
Ways of preparing food
Terms from Annex C, explained to help read the repository entries. These are not food-safety instructions or storage-time recommendations.
- Patarashca
- Food fully wrapped and tied in leaves, placed over embers.
- Envuelto
- Food partially covered by leaves that remain open over the embers.
- Roasting
- Direct heat from a grill or charcoal. The annex gives carachama as an example.
- Canguita
- Food threaded onto a stick and placed over embers or a grill.
- Frying
- Cooking in fat or oil; the annex distinguishes shallow frying from deep frying.
- Boiling
- Cooking in liquid, used for soups, pangos and accompaniments such as cassava, plantain and rice.
- Smoking
- Extended preparation over low fire and embers, as in the documented smoked chicken.
- Masato fermentation
- The documented process combines boiling cassava, mashing it with water and leaving it to rest.
Sources: Annex C · Final cooking methods; Annex D · Methodology for selecting preparations, photographs and validating images, final 2023 project files. Bilingual summary.
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