The language of food: documentation and representation of food preparation and culinary culture in Africa and its diasporas

This innovative research project seeks to document and analyse the cultural and linguistic dimensions of food practices in Africa and its diasporas. Unlike the predominant and excessive focus on the problems of food production and food insecurity in Africa, this project views African culinary tradition as a vibrant and rich cultural heritage, intertwined with language use.

Through case studies from Eastern, Southern and Western Africa, the research will explore the expression, interaction and ‘mediatization’ of culinary culture. The project team will train research collaborators in Africa on documenting and researching cultural heritage.

Participating researchers in this project are:

• Felix Ameka (LUCL, Leiden University)
• Emebet Bekele (Hawassa University, Ethiopia)
• Mercy Bobuafor (University of Ghana)
• Maud Devos (Ghent University and Africa Museum in Brussels)
• Nancy Kula (LUCL, Leiden University)
• Amani Lusekelo (University of Dar es Salaam, Tanzania)
• Eunice Mulenga (University of Zambia)
• Samuel A. Ntewusu (University of Ghana)
• Jane Oduor (University of Nairobi, Kenya)