Moments of delight: University Academics’ Experiences of Traditional Cuisine
Keywords:
Traditional cuisine, consumer, academics, nutritional value, sustainability
Abstract
The consumption pattern of food is seen as part of self-fulfillment. Likewise, academics have likes, dislikes, options, and suggestions for traditional cuisine. This qualitative study used a self-reporting semi-structured online questionnaire to establish the experiences of academics, from a local University in Zimbabwe, toward traditional cuisine. Results indicated a strikingly pronounced growing appreciation for traditional food exhibited more by the mature aged academics. This indication hinged on how they regard the nutritional value and sustainability of traditional cuisine. Above all, traditional food accorded the academics their indigenous cultural identity. The study recommends a popularisation of traditional food for academics.
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References
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Okumus, B., Okumus, F., &McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism management, 28(1), 253-261.
Oosterveer, P. (2006). Globalization and sustainable consumption of shrimp: consumers and governance in the global space of flows. International Journal of Consumer Studies, 30(5), 465-476.
Parasecoli, F. (2016). African Cuisines: From Colonial Past to Cosmopolitan Future (online).
Promsivapallop, P., &Kannaovakun, P. (2019). Destination food image dimensions and their effects on food preference and consumption. Journal of Destination Marketing & Management, 11, 89–100.
Radu, D. M. (2000). Expressing Relationships through Food in Rohinton Mistry’s A Fine Balance. University of Oradea.
Reynolds, P. C. (1993). Food and tourism: towards an understanding of sustainable culture. Journal of Sustainable Tourism, 1(1), 48-54.
Richards, G. (2002). Gastronomy: An Essential Ingredient in Tourism Production and Consumption? In A. M. Hjalager& G. Richards (Eds.), Tourism and Gastronomy (pp. 3-20). London: Routledge
Seery, P.S. 2010. Metropolitan cuisine tourism: Exploring food tourists to the Creole cuisine in New Orleans, LA USA. Arizona State University.U.S.A (Thesis- Masters).
Sriwongrat, C. (2008). Consumers' choice factors of an upscale ethnic restaurant (Doctoral dissertation, Lincoln University).
Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3), 282-306.
Zhang, H., Li, L., Yang, Y., & Zhang, J. (2018). Why do domestic tourists choose to consume local food? The differential and non-monotonic moderating effects of subjective knowledge. Journal of Destination Marketing & Management, 10, 68–77.
Alvarez, L. (2018). Food is power: Food empowerment project. Retrieved from https://foodispower.org/our-food-choices/colonization-food-and-the-practice-of-eating extracted 12/05/19
Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C. C., Paoletti, M. G.,& Ricci, A. (2013). Edible insects in a food safety and nutritional perspective: A critical review. Comprehensive Reviews in Food Science and Food Safety, 12(3), 291–313.
Bhoola, S. & Singh, A. (2018). Seafood, its appreciation and capacity to contribute towards the South African Tourism Industry: A case study of Chinese tourists in Durban, Kwa-Zulu Natal. African Journal of Hospitality, Tourism and Leisure, 7(3): 1-14.
Johnson, J., &Bodirsky, M. (2008). Decolonizing diet: Healing by reclaiming traditional indigenous foodways. Cuisine: The Journal of Canadian Food Cultures, 1(1)
Burke, R., This, H., & Kelly, A. L. (2016). Molecular gastronomy: an introduction. Reference Module in Food Science, 1.
Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current issues in tourism, 9(3), 206-234.Dweba, T. P. & Mearns, M. A. (2011). Conserving indigenous knowledge as the key to the current and future use of traditional vegetables. International Journal of Information Management, 3: 564- 571.
Ghaly, A. E. (2009). The use of insects as human food in Zambia. Journal of Biological Sciences, 9(4), 93–104.
Oosterveer, P. (2006). Globalization and sustainable consumption of shrimp: consumers and governance in the global space of flows. International Journal of Consumer Studies, 30(5), 465-476.
Green, E. 2013. A study of travellers’ foodie activity dimensions, demographic characteristics, and trip behaviours. East Carolina University. America. (Thesis- Masters).
Guiné, R. P., Florença, S. G., Barroca, M. J., &Anjos, O. (2020). The link between the consumer and the innovations in food product development. Foods, 9(9), 1317.
Hamideh, B., Mohammad, H. R., Mehri, A. (2015). Food Tourism, with the approach of Presenting Central Plateau of Iran’s Local and Indigenous Cuisine.
Harrington, R. Herzog, C. (2007) Vision, Leadership, & Sustainability: An Hospitality & Tourism Case Study. CSL Leadership Paper. University of Guelph. Available from: www.csl.uoguelph.
Hu, Y., Banyai, M. & Smith, S. 2013. Expenditures, motivations and food involvement among food festival visitors: The Hefei China crawfish festival. Journal of China tourism research, 9 (4):467-488
Irigüler, F. &Demir, C. (2018). Potential of Izmir as a culinary tourism destination and stakeholders’ participation in image development, pp. 100 - 110. In Öztürk, B. &İrigüler, F. (eds.), Proceedings 4th International Gastronomic Tourism Congress, Izmir, December 2018. http://www.izmirgastrotourismcongress.com/dosya/74/bildiri-kitabi_74_4833535.pdf#page=111
Jahromy, Z.N. & Tajik, Y. 2011. Tourism and local food and beverages consumption: The case of Mazandaran Province, North of Iran. Luleå University of Technology. (Dissertation- Masters).
Johnson, J., &Bodirsky, M. (2008). Decolonizing diet: Healing by reclaiming traditional indigenous foodways. Cuisine: The Journal of Canadian Food Cultures, 1(1)
Kaspar, C. 1986. The impact of catering and cuisine upon tourism. Paper presented at the 36th AIEST Congress: The impact of catering and cuisine upon tourism. 41(4):2-12.
Katalin, F. (2009). New Professionalism In The Making: The Case Of Tourism Sector, The Case Of The Tourism Cornvinus, Budapest.
Kim, Y. G. & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33: 1458-1467.
Kim, Y. G., Eves, A., &Scarles, C. (2009). Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management, 28, 423-431.
Kinyuru, J. N., Mogendi,J.B., Riwa,C.A.,&Ndung’u,N.,W. (2015). Edible insects—a novel source of essential nutrients for human diet: Learning from traditional knowledge. Animal Frontiers, 5, 2, 14-19.
Lai, M. Y., Khoo-Lattimore, C. & Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69: 579-595
Mapara, J. (2009). Indigenous knowledge systems in Zimbabwe: Juxtaposing postcolonial theory.
Mapingure, C., Mamimine, P.W., Kabote, F., Mirimi, K. & Nyarota, M. (2013). Stakeholders' Knowledge, Attitudes and Practises towards Health Tourism Development in Zimbabwe. Australian Journal of Business and Management Research, 3(2), 24.
Mason M.C. &Paggiaro A. (2010) Celebrating Local Products: The Role of Food Events, Journal of Foodservice Business Research, 12:4, 364-383
Mkono, M. 2011. The othering of food in touristic eatertainment: A netnography. Tourist studies, 11(3):253-270.
Mkono, M. 2012. A netnographic examination of constructive authenticity in Victoria Falls tourist (restaurant) experiences. International journal of hospitality management, 31(2):387-394.
Mkono, M. 2013. Using net-based ethnography (Netnography) to understand the staging and marketing of “authentic African” dining experiences to tourists at Victoria Falls. Journal of hospitality & tourism research, 37(2):184-198
Mnguni, E. M. &Giampiccoli, A. (2019a). Enhancing indigenous food for tourism attraction: towards a model. Power Point presentation at IRC 2019 International Research Conference. February, 27-28, 2019, Buenos Aires, Argentina (p. 1152)
Moyo, C., Ngulube, P. & Kazembe, C. (2016). Preserving knowledge about indigenous cuisine for posterity in Zimbabwe. Indilinga African journal of indigenous knowledge systems, 15(1): 136-152.
Ndlovu, J. &Ojong, V. B. (2018). Understanding India-South Africa tourism: the impact of food tourism on the socio-cultural and economic fabrics in Durban. African Journal of Hospitality, Tourism and Leisure, 7(1): 1-15.
Nzenza S. (2014), Our Disappearing Traditional Food. The Herald www.herald.co.zw
Okumus, B., Okumus, F., &McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism management, 28(1), 253-261.
Oosterveer, P. (2006). Globalization and sustainable consumption of shrimp: consumers and governance in the global space of flows. International Journal of Consumer Studies, 30(5), 465-476.
Parasecoli, F. (2016). African Cuisines: From Colonial Past to Cosmopolitan Future (online).
Promsivapallop, P., &Kannaovakun, P. (2019). Destination food image dimensions and their effects on food preference and consumption. Journal of Destination Marketing & Management, 11, 89–100.
Radu, D. M. (2000). Expressing Relationships through Food in Rohinton Mistry’s A Fine Balance. University of Oradea.
Reynolds, P. C. (1993). Food and tourism: towards an understanding of sustainable culture. Journal of Sustainable Tourism, 1(1), 48-54.
Richards, G. (2002). Gastronomy: An Essential Ingredient in Tourism Production and Consumption? In A. M. Hjalager& G. Richards (Eds.), Tourism and Gastronomy (pp. 3-20). London: Routledge
Seery, P.S. 2010. Metropolitan cuisine tourism: Exploring food tourists to the Creole cuisine in New Orleans, LA USA. Arizona State University.U.S.A (Thesis- Masters).
Sriwongrat, C. (2008). Consumers' choice factors of an upscale ethnic restaurant (Doctoral dissertation, Lincoln University).
Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3), 282-306.
Zhang, H., Li, L., Yang, Y., & Zhang, J. (2018). Why do domestic tourists choose to consume local food? The differential and non-monotonic moderating effects of subjective knowledge. Journal of Destination Marketing & Management, 10, 68–77.
Published
2022-08-23
How to Cite
Pedzisai, C., Kazembe, C., & Tsvere, M. (2022). Moments of delight: University Academics’ Experiences of Traditional Cuisine. GPH-International Journal of Social Science and Humanities Research, 5(08), 11-19. https://doi.org/10.5281/zenodo.7016214
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Articles
Copyright (c) 2022 Constantino Pedzisai, Clotilda Kazembe and Maria Tsvere
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