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University of Johannesburg (2021)

Indigenous food knowledge and consumption patterns of Johannesburg residents

Govindasami, Yehshantha

Titre : Indigenous food knowledge and consumption patterns of Johannesburg residents

Auteur : Govindasami, Yehshantha

Université de soutenance : University of Johannesburg

Grade : Master of Arts (MA) Tourism and Hospitality 2021

Description
Indigenous foods have always been about sustenance and nourishment, but over the years, knowledge has largely depreciated leaving little to no knowledge of these foods. Indigenous foods relate to food crops found in specific places and known to be nutritious and able to fight disease. Nutrients such as protein, fat, calcium, carbohydrates, and various vitamins are found in indigenous foods, but due to modernisation people are led to perceive indigenous foods as inferior (Faber, Oelofse, Van Jaarsveld, Wenhold & Van Rensburg, 2010 : 32). In addition, food preparation and processing methods affect the nutrients they hold. Indigenous foods play a significant role in food security for most African populations, and South Africa is no exception. South Africa’s range of indigenous foods crops is quite extensive ; however, urbanisation has affected the way people grow and consume foods in both rural and peri-urban areas. The study intended to address these issues, with its main objective being to determine the food consumption patterns of peri-urban and rural residents in Johannesburg...,

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Page publiée le 5 mai 2022