Abstract
No national culinary identity framework exists for South Africa (SA) - useful to promote the country as a unique gastronomic destination, the development/protection of specialty foods, internal education, agricultural activity, branding identity, pride generation and empowerment. Also, for the protection of indigenous knowledge, cultural/cuisine stewardship, and the advancement of a group’s cultural heritage. SA consists of a melting pot of cultures each with their own unique food traditions that have contributed to the everyday food culture, often referred to as The Rainbow Cuisine. People of Portuguese decent has been part of SA since the mid-1600s, and different research accounts for varying total numbers (100000 - 700000) that are estimated as the 3rd largest ‘white’ ethnicity who ‘have left indelible layers on the culture’. The overall SA culinary identity framework is informed by the Sackett and Haynes’s Elements of Food Culture and Cuisine Model. The aim is to determine cuisine aspects of Portuguese SAs, informing the larger SA Culinary Identity Framework (CIFSA), through netnography, utilisation online and printed texts found in historical documents, cook/recipe books, food/tourism blogs/websites, promotional material, followed by a three-step RMA, consisting of Portuguese SA products, recipes and dishes counts and dot surveys in food and retail, and a Constructive Comments and Observations (CCO) obtained from Portuguese SA restaurateurs, retailers and other relevant food experts. Finally, to gather non-Portuguese SA’s opinion of what they believe are the core SA Portuguese Cuisine Elements, and to triangulate results through conducting qualitative interviews with selected Portuguese South African cuisine role-players.
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
KEYWORDS
Culinary Identity, Food Heritage, Framework Development, Cuisine, Portuguese South Africans
Digital Media
This presenter hasn’t added media.
Request media and follow this presentation.
