2016 研究助成 Research Grant Program  /  (A)共同研究助成  (A) Joint Research Grants
(Grant Number)
(Project Title)
Cooking History: Food recipes and heritage in Mozambique
Sandra Manuel
Kaleidoscopio Research Intitute, Mozambique
(Grant Amount)
企画書・概要 (Abstract of Project Proposal)

    制作にあたっては、料理に関する古い記録を調べるとともに、インタビューやフォーカス・グループ・ディスカッション を実施するほか、著名な郷土料理家や研究者を招いて子どものための料理やお話のワークショップも行う。また本の制作に加え、郷土料理フェアや写真展も開催する。

    The goal of this project is to highlighting the heritage and diversity of Mozambican culture through a qualitative research of the local culinary, food preparation and cultural stories related to it. It aims at producing a cookbook that teaches children elements of Mozambican heritage through food recipes. It targets primary school children who will be co-authors of the book. In regards to methods, we will perform archival work, interviews and focus group discussions. We will have cooking and storytelling worshops for the children led by renowned local cuisine cooks and  researchers.Other tangible results of the project include food fairs and a photo exhibition.

実施報告書・概要 (Summary of Final Report)

Cooking history: food recipes and heritage in Mozambique

Sandra Manuel
Research associate, Kaleidoscopio Research Institute

The reasoning leading to this project is twofold. On the one hand, we have realised that the transmission of the history of the country, as well as stories from diverse communities and sociolinguistic groups, is done either through formal education or storytelling at these communities and groups. Such methods transmit two distinct types of knowledge, which do not always speak to each other. Our goal was to bring together both kinds of knowledge in creative ways. By focusing on the diversity of Mozambican cuisine, we aimed to create a cookbook co-¬produced with children through workshops in Maputo. Primary school pupils attended the workshops with the presence of researchers, a nutritionist, a storyteller, a photographer and local cuisine cooks  in these specific case two women with knowledge of cooking techniques, ingredients and dishes from the diverse regions of Mozambique. In the workshops, the local cooks presented and described the ingredients, cooked and taught different dishes to young children. While the cooking was happening, the researchers of the project presented and discussed historical, ethnographic and nutritional facts about the ingredients and dishes being prepared with the primary school children participating in the workshop. During the process and after the meals in the workshop, children were invited to record their experiences and suggestions.
On the other hand, our objective is to contribute to the growing debate on food as a symbol of both an individual and a collective sense of identity and heritage in Africa and specifically in Mozambique (Cristovão 2005, Meneses 2009, Roletta 2004). Rather than focusing on the role of food in the processes of creation of nationhood through modernisation, we aim at apprehending the diversity of the cultural manifestations through food and its meaning to peoples' own experiences, sense of belonging and identity. Hence, our interest is to include in the cookbook a summary of the context, rituals and social dynamics associated with the selected dishes of Mozambican cuisine. Ultimately, this book will be a contribution to a better understanding of Mozambican living heritage by highlighting the place of food in different moments and dimensions of everyday life. In this, children played a paramount role as learners and co-producers of the cookbook.
Through the workshop,s we have compiled 12 recipes and have performed a nutritional evaluation of each of the recipes that include suggestions on how to prepare the recipes in ways that respond to more adequate nutritional needs. We have also compiled photographs of all the dishes cooked and from the interactions in the workshops. The archival work granted us historical data related to foodstuff, and food practice and fieldwork highlighted meanings and logic applied by different communities, ethnolinguistic groups and families regarding food. The final output of the project – a cooking book with historical and ethnographic material that contextualises the recipes selected – is still under production and soon to be published.

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