I want to thank Prof. Harriet Kuhnlein for her introduction to this thread. I only found out about it yesterday, so I have not been able to read it in its entirety. I did want to introduce myself to the group and let you know that I am interested in indigenous methods of food processing and preparation, particularly in Africa. Related to this topic, I have been working mostly in Ethiopia for the last few years. In Edward’s introduction he stated, “Many people rely on methods based on the scientific approach and thus IKS may be at the verge of extinction.” I would hope that we didn’t consider science and IKS as mutually exclusive. I believe many of the indigenous ways of food preparation reflect years of womankind’s curiosity creativity focused on the acquisition of a sufficiently healthful diet, not so different from the same curiosity that drives much of science.
Links and resources:
Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health
Comparative Assessment of Indigenous Methods of Sweet Potato Preservation among Smallholder FArmers: Case of Grass, Ash and Soil based Apporoaches in Zimbabwe
FSN Forum discussion: Looking back to effective rural practices ... Did we miss something?
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