Abstract
The South Africa (SA) of today consists of a melting pot of cultures (du Rand & Fisher, 2020), including in the mix a relatively recent influx of immigrants from other African countries. These different cultures with their own unique food traditions have contributed to what is today understood to be the everyday food culture of South Africans, often referred to as The Rainbow Cuisine (Snyman & Sawa, 2001). The cultural diversity of the country is celebrated through the opening of restaurants by people of different cultures such as Vusumuzi Ndlovu of The Marabi Club (Qukula, 2018) and the publication of a variety of cookbooks. A local food identity, or a national culinary identity, according to Murcott, Jackson and Belasco (2013) and Moreno and Malone (2021), is described as the shared food habits formed by people within a defined geographical region. Even though the Sackett and Haynes (2012) model in Figure 1 proposes only three main elements, namely ingredients, cooking method and attitudes about food and eating, the Elements of Food Culture and Cuisine model is much more detailed.
Presenters
Hennie FisherSenior Lecturer, Department of Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa Gerrie Elizabeth du Rand
Associate Professor, Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2023 Special Focus—Technologies of Sustainable Food: Facing the Challenge of Climate Change
KEYWORDS
Cuisine, Diversity, Identity
