Our knowledge : traditional farming practices in rural Bolivia -- volume II, temperate valleys region

It covers: (1) general aspects of agricultural activities (e.g., tools, labor and irrigation arrangements, farmer transportation and weekly markets, crop calendars, predicting weather); (2) farming practices for specific crops (potatoes, corn, wheat, peas, oats, broadbeans, peanuts, ocas, onions); (3) livestock practices (milk and beef cattle, burros, sheep, goats, pigs, chickens, ducks, pigeons, guinea pigs, livestock marketing); (4) food preparation (e.g., food preservation and equipment, porridges, samay with quinua leaves, guinea pig stew, spicy lamb stew, butchering a pig, husking wheat with ashes, making goat cheese); (5) hygiene and health (taking a bath, braiding hair, sweeping the house, treatment of traditional ailments [e.g., achaques, manchariskha], curing a sick child, childbirth); (6) artisan crafts (spinning, weaving, pottery making, building houses); and (7) holidays and celebrations (e.g., all saints day, carnival, potato dance, wedding costs, burials, child"s first haircut, libation to the earth mother). Exactly 139 rural families from 13 communities participated actively in the study which produced the three-volume study of which this book forms a part. The contents are based on written narratives and diaries kept by these families over a 2-3 year period. Most of the co-authors are native Aymara or Quechua Indians; about one-third are illiterate (they were able to contribute by using school children or project staff as scribes and translators). Includes profiles of the co-authors.