French beans for the masses: a modern historical geography of food in Burkina Faso

Freidberg, Susanne

doi:10.1006/jhge.2002.0487

Cited by 25 publications

(19 citation statements)

References 25 publications

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“…Trade liberalization has, as in other countries, filled shop shelves with cheap imports, often of dubious origins. And as elsewhere, food scares linked to imports have drawn attention to weak laws and poorly policed borders and markets (Caswell and Bach, 2007;Freidberg, 2004;Igidi, 2009;Kirunda, 2008;Musaba, 2008;Palitza, 2008). However local food is not always a trusted alternative.…”

Section: Community In Contextmentioning

confidence: 97%

Alternative food in the global south: Reflections on a direct marketing initiative in Kenya

Freidberg

Goldstein

2011

Journal of Rural Studies

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Section: Community In Contextmentioning

confidence: 97%

Alternative food in the global south: Reflections on a direct marketing initiative in Kenya

Freidberg

Goldstein

2011

Journal of Rural Studies

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“…Goody presents sub-Saharan cookery as bland and undifferentiated products that serve only to fill the belly, an hypothesis criticized for its over-generalization of unknown culinary practices in a culturally diverse continent (Freidberg, 2005;Insoll, 1999, 2003;Mintz and DuBois, 2002). Goody's hypothesis does not consider the complexity of consumption in sub-Saharan foodways.…”

Section: ■ African Cuisines: the Conspicuous Absence Of African Consumentioning

confidence: 98%

Integrating African cuisines

Lyons

2007

Journal of Social Archaeology

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The strong relationship between cuisine and the construction of identity is an important topic of social science research, but archaeologists have only recently examined African foodways in these terms. Presented here is an ethnoarchaeological study of culinary practices in the Tigray Region, highland Ethiopia. The article suggests that cuisine and its associated heat treatment technologies provide important material practices that track construction, continuity and change in social identities. The study is of interest to archaeologists investigating how identities persist in a location as a result of geographic isolation, elite politics and land tenure systems that promote strong regional and local affiliations. The study is relevant to archaeologists interested in the social history of highland Ethiopia because the approach advocated here may help to elucidate factors that produced distinct geographic distributions of pottery wares in Pre-Aksumite and Aksumite times.

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“…Food has been regarded as one form of physical characterization of culture [23]. Culture is not a kind of static entity high above the masses; it constantly changes for being reimagined and constructed in different historical situations [24,25]. New culture geography has just begun to pay serious attention to culture production [26].…”

Section: Food Culture and Its Productionmentioning

confidence: 99%

“…Food culture is not static, and appropriate adjustments and improvements need to be made based on local market demand. In the process of translocal production of food culture, producers and consumers will continue to interact with each other [12], which is reflected in a variety of factors presented to consumers by catering businesses, including restaurant environment [25][26][27], dishes design [58,59] and staff [25], etc. Authenticity is presented or changed based on these factors, and thus food culture is an ongoing continuous construction.…”

Section: Authenticity Of Food Culturementioning

confidence: 99%

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

2014

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Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are "authentic food culture production" and "differentiated food culture production". Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

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French beans for the masses: a modern historical geography of food in Burkina Faso

Cited by 25 publications

References 25 publications

Alternative food in the global south: Reflections on a direct marketing initiative in Kenya

Alternative food in the global south: Reflections on a direct marketing initiative in Kenya

Integrating African cuisines

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

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