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Towards Cultural Heritage Preservation through Indigenous Culinary Claims: A Viewpoint

Authors:

Margret Nyarota ,

chinhoyi university of technology, ZW
About Margret
Margaret Nyarota is a Master of Education in Human Nutrition Graduate from The University of Zimbabwe. She is a lecturer in the Department of Hospitality and Tourism at Chinhoyi University of Technology. Currently the researcher is a DPhil student in the Department of Hospitality and Tourism at Chinhoyi University of Technology. Her interests in research are in nutrition and dietetics, molecular gastronomy, culinary tourism, indigenous cuisines, traditional foods product diversification, culture and heritage preservation. Department of Hospitality and Tourism
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Oliver Chikuta ,

Botho University, BW
About Oliver
Proffessor Oliver Chikuta holds a PhD in Tourism Management from the North-West University (Potchefstroom, SA). He is current Dean of the Faculty of Hospitality and Sustainable Tourism at Botho University, Gaborone, Botswana. His research interests are Universal Accessibility in Tourism, Sustainable and Heritage Tourism, Consumer Service excellence, Tourism marketing. He has published extensively in the above areas and has presented at regional and international conferences. Prof Chikuta has also carried out some consultancy work in the tourism industry, National Human Capital Audit for the Hospitality and Tourism industry in Zimbabwe (2012-2014).
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Robert Musundire,

chinhoyi university of technology, ZW
About Robert
Robert Musundire is an Associate Professor and Director of Research and Graduate School at Chinhoyi University of Technology. He does research in Agricultural Science and Entomology. Main interests are in ecological management of established, endemic and invasive insect pests in natural and ago-ecosystems. His other focus is on use of indigenous knowledge systems in management of insects as pests but also in utilization as beneficial including as pollinator and bio-control agents and as sustainable food resources for humans and feed for livestock. Current projects include 'Diversity of the invasive Liriomyza and other leaf miner species and associated parasitoid species in Zimbabwe and Edible Insects for food security and health in Southern Africa: from practice to evidence and policy implications.
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clotildah kazembe

chinhoyi university of technology, ZW
About clotildah
Clotilda Kazembe has a DPhil in Tourism Management from the North-West University. (Potchefstroom, SA). She is a lecturer in the School of Hospitality and Tourism, at the Chinhoyi University of Technology in Zimbabwe. Her researchers are in indigenous food varieties, edible insects and product diversity. Dr Kazembe has been working with other scholars in publishing works related to Indigenous foods and edible insects. She has published in areas related to hospitality and tourism, health and Wellness
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Abstract

Knowledge about cooking was traditionally shared orally and handed down through generations in written form or as a recipe. These specifications or instructions are a society’s claims that provide a unique arena between science and society or the community. This research study is an overview of a destinations cultural heritage preservation of indigenous cuisine through culinary claims. Using content analysis from secondary sources it argues that culinary claims have significance in sustaining a cultural heritage and must not be set aside. These claims describe the technical or procedural information present in a recipe (oral or written), which provides added value in terms of improved quality and greater chance of a successful product. Many destinations are striving to preserve indigenous cuisine as a unique and competitive advantage for many benefits. Thus using local resources such as indigenous food has made destinations more competitive globally. The findings reveal that culinary claims are being used by destinations and renowned chefs, increasing their expertise and passion in the kitchen. These claims have also increased tourist confidence in trying new foods and tastes that are authentic.
How to Cite: Nyarota, M., Chikuta , O., Musundire, R. and kazembe, . clotildah ., 2022. Towards Cultural Heritage Preservation through Indigenous Culinary Claims: A Viewpoint. Journal of African Cultural Heritage Studies, 3(1), pp.136–150. DOI: http://doi.org/10.22599/jachs.114
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Published on 14 Oct 2022.

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