Role of Endocannabinoids on Sweet Taste Perception, Food ...
The Bitter and the Sweet
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Transcript of The Bitter and the Sweet
Map 1 SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
RAW
2025b
182
193
Map 2 SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
ROASTING
14
20
52
25b 180
N
184
112
112
103
137
89
Map 3 SOUTH AMERICA
TECHNIQUES OFMANIOC PREPARATION
BOILING 182IN STEW 182
25a25b
52
49182 182
N
6066
J189
MM
33
112
112
184
103
137 137 89
P P
Map 4. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
BAKED AS "PIES" OR BOILED AS DUMPLINGS OR 25 PORRIDGE 25
5, 6, 7, 825a
25b 25b
67
119
117114
128
110 X
190
133
137
P
Map 5. SOUTH AMERICA
TECHNIQUES OFMANIOC PREPARATION
CASSAVA
2 3
20
52
182 49
180 187
192 62
179 183 60 65
66
67
186
181 57 N
I W
J
55 91 194
117 189 108
128
112
112
190
163
X132
P
Map 6. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
FARINHA SECA 183
N
W
65 66
181
I 91
J
195
112
112
108 129
X
190 99
191
137
Map 7 SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
SUN-DRIED OR SMOKED BEFORE BAKING 67 EATEN UNBAKED 67
187
6767
194 195
129
103 110 X
137
PP
Map 8. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
FARINHA DE AGUA 65CASSAVA DE AGUA 56 SOURDOUGH 28
28 65
57 N
73 56
185 J
I
119
108
195
112
112
133
Map 9. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
SIPIPA 182TAPIOCA 57
182 187
67 I
195
57 N N
112
112
108
XX
132
2
Map 10. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
CASSAREEP 55 YARI 55
2 3
180180 179 183
62 187
192
186
181
I
57 N N55 55 56
6767
J
190
X X
Map 11. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
CASHIRI
112
112
194
110
J
184
55 56 73 91
5,6,7,8 20
25a
28
52
57 N
3
49
187
1926566 67
180 179 183
182
6162
Map 12. SOUTH AMERICA
TECHNIQUES OF MANIOC PREPARATION
MANIOC LEAVES
31 2863 61 65
55 56
