User:TristaChen1998/sandbox

Activity. 5.4.1 – for peer review
Annotation1: This report is reliable, the authors arrived in the local, visiting 10 villages from these two tribal areas, they also conducting comprehensive, semi-structured interviews with 20 informants in each tribe.

Annotation2: Different flavours of rice wine adopt different plant species and different parts, which can be traced back to the sociocultural customs of different tribes and various environmental factors.

Annotation3: This report provides professional evidence and theoretical data analysis for my article, for section production of Apo, and increases credibility.

Annotation4: This research includes biochemical analysis and other professional language such as DNA extraction and next-generation sequencing (NGS).

Annotation5: The Art of Fermentation (2012) is another book by Katz, which won a James Beard Award and the Southern Foodways Alliance honoured him with their Craig Claiborne Lifetime Achievement Award. In page 262, Katz introduces the generic process for rice wine, and he mentions Indian’s ancient methods of cooking rice.