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Keywords = cacao ceremony

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24 pages, 376 KB  
Article
Subjective Configurations in Cacao Ceremonies: A Theoretical Analysis from a Latin American Cultural–Historical Psychology Perspective
by Rodolfo Valle-Kendall and Carlos Piñones-Rivera
Religions 2025, 16(10), 1322; https://doi.org/10.3390/rel16101322 - 20 Oct 2025
Viewed by 1036
Abstract
This article explores the heuristic potential of González-Rey’s theory of subjectivity and its use in theorizing neo-shamanic rituals, focusing on the case of the cacao ceremony. In the context of the growing popularity of contemporary spiritual practices, it examines how these rituals may [...] Read more.
This article explores the heuristic potential of González-Rey’s theory of subjectivity and its use in theorizing neo-shamanic rituals, focusing on the case of the cacao ceremony. In the context of the growing popularity of contemporary spiritual practices, it examines how these rituals may contribute to the well-being of participants, serving as spaces for subjective reconfiguration. Through a theoretical-interpretive analysis and a critical review of the existing literature, the concepts of subjective configuration and subjective sense are explored as analytical tools. It is argued that (1) cacao functions as a symbolic mediator that facilitates the production of new subjective senses; (2) ritual practices allow for both the emergence and the dynamic stabilization of subjective configurations; (3) shamans act as mediators of subjectivation through discursive, material, and emotional practices; and (4) these processes are not mechanically determined by the social context but rather emerge as singular productions, which are historically situated and liable to indetermination. Finally, the article reflects on the ambivalence of this ritual, which is capable of fostering subjective transformations as well as reproducing neoliberal logics. Full article
(This article belongs to the Section Religions and Health/Psychology/Social Sciences)
14 pages, 1291 KB  
Review
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
by Luis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx and Jenny Ruales
Foods 2022, 11(13), 1854; https://doi.org/10.3390/foods11131854 - 23 Jun 2022
Cited by 20 | Viewed by 7309
Abstract
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and [...] Read more.
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods. Full article
(This article belongs to the Special Issue Microbiota and Probiotics in Fermented Food)
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