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The objective of this paper was to establish a food identity for one of South Africa’s least visited provinces, the Free State Province. Twenty-nine qualitative responses were obtained via structured interviews from tourism government and tourism association employees, local restaurateurs, local food and drink producers, local residents and a local historian. Key findings indicate that the Free State’s food identity can be described as hearty, comfort food cooked from ingredients typically found in the Free State, using recipes and preparation techniques passed on from generation to generation in Basotho and Afrikaner families. Meat and beer emerged as fundamental local items to be focussed on and promoted. Implications of the study include local tourism stakeholders gaining knowledge of which food items to promote as Free State food. The study shows that food tourism can assist in growing the tourism sector in the Free State, the development of a food tourism route and lead to the creation of a new tourism brand focussing on typical Free State food. Key literature contributions of this study include closing a literature gap by further studying food tourism in South Africa and establishing a determination process of authentic food identities for any destination.

The present work aims to show the biodiversity of traditional vegetables consumed by the people of the Nyong and Kelle division by an inventory. Traditional vegetables are those vegetables which originate from a locality or imported from another area, but are consumed by the people of the locality for many years (between twenty five and thirty) years. The consumption habit is transmitted from generation to generation. These vegetables become the heritage of the people consuming them. Some traditional vegetables are been abandoned nowadays in a way that if nothing is done they will disappear and this will lead to the loss of the food identity of this people. A systematic survey was carried out to identify the traditional vegetables found in the markets and crop farms in ten sub divisions of the Nyong and kelle division. In all 25traditional vegetables were recorded and fell under 15 botanical families according to the Linear Angiosperm Phylogeny Group III classification. According to parts of vegetables consumed 76% leafy, 12% fruit, 4%seed, 4% stem and 4% root vegetables were recorded .76% of the vegetables was cultivated and 14%was not cultivated. Some vegetables were used in folk medicine by the people to heal certain illnesses. The abandoned vegetables have to be encouraged for sustainable development and for the preservation of the food identity of the people of the Nyong and kelle division.

Current generations have been strongly influenced by mass communication and massive immigration flows, which may change local lifestyles and perceptions of inhabitants towards traditional foods and beverages (TFBs). TFBs constitute a core element of the cultural identity of a country, although some of them are losing their appeal. In this study, the authors explored the TFBs perceptions of inhabitants in nine countries to determine if their food identity is changing by analysing the TFBs most frequently mentioned by different age cohorts within a country. Six countries were found to have a distinctive core of TFBs shared across age cohorts (homogenous), whereas the remaining showed a heterogeneous pattern. Correspondence and cluster analyses usually grouped younger generations together implying higher similarities among these cohorts. Furthermore, the binary logistic regression analyses performed identified significant differences in the probability of mentioning a specific TFBs across age cohorts per country. Data collected show younger cohorts focusing on TFBs categorised as snacks and foods on-the-go, whereas older cohorts more often refer to time-consuming savoury preparations. The results suggest that lifestyles and current societal trends in food consumption, for example, convenience and healthiness, are impacting the food culture and identity of countries, and therefore play an important role in the variation of TFBs perception and consumption between age cohorts within countries. The results obtained in this study could not only be used by food policymakers and nutritionists to distinguish the current trends that are reshaping the food identity and eating behaviours of the population but also to improve or develop new dietary strategies by age cohorts in the countries studied.

Research surrounding cultural identity and food customs throughout history are published often, but any research that attempts to combine the two are often based in more recent history. Few combinations of the two are available, and fewer explore the implications within ancient colonization and expansion. The research for this thesis was conducted with three viewpoints in mind: the colonization of Britannia from Romans within the new colony, the colonization from the native Briton’s perspective, and the Roman citizens within Britannia at the end of Rome’s military involvement with the colony. This method was chosen because in the early years of Britannia acting as a colony, there was much divide between the people emigrating in and the local populations, and by the end of Rome’s official involvement, several hundred years later, the population was almost entirely homogenous and therefore was more easily seen in contrast with the Roman Empire. The nature of this research indicates that recent trends within historical study to understand the effects of colonization on modern civilizations can be used to effectively explore parts of the further past that otherwise would not be examined.

Dissertação de Mestrado em Alimentação: Fontes, Cultura e Sociedade apresentada à Faculdade de Letras Esta dissertação busca compreender a presença da alimentação e das comidas típicas na imprensa de Belém do Pará, entre os anos de 1982 e 1986, percebendo seus contributos para construção e consolidação de uma identidade alimentar. A presente pesquisa aproximou dois campos científicos de estudos: a alimentação e a comunicação, tencionando um diálogo entre eles. Desta forma, é possível admitirmos a alimentação como forma de comunicação de uma sociedade, de uma cultura e de um povo. Para analisarmos a presença das comidas típicas nas mídias consultamos as páginas do jornal Diário do Pará, desde sua edição de número 01, durante cinco anos consecutivos, onde foram recolhidas cento e duas publicações que tratam do tema. Após gerada a base de dados da pesquisa, passamos às análises qualitativa e quantitativa, de modo a realizarmos uma observação mais minuciosa das matérias selecionadas. Para abranger a dimensão do tema proposto inicialmente exploramos questões teóricas ligadas à comunicação e à alimentação e, em seguida, aprofundamos questões de identidade, tipicidade e regionalização. Ressaltamos a identidade como um fator sempre em formação e mutável e, neste viés, buscamos entender a afirmação gradual de ingredientes e pratos tradicionais, identificados como típicos, se tornarem emblemáticos para sua população. O movimento modernista, que teve a sua ascensão em meados de 1922, foi responsável por uma inversão de valores que tange as características e tradições regionais. A pesquisa estendeu-se para além das páginas do Diário do Pará apresentando, a partir de uma variedade de fontes, dentre anuários de propagandas, revistas e guias turísticos, um panorama dos hábitos alimentares da população belenense no período que antecede aos anos da pesquisa. Através das cento e duas notícias selecionadas, do Diário do Pará, propusemos realizar um diagnóstico que nos permita compreender como a mídia comunicava a identidade alimentar de belenense, em meados da década de 1980. This work seeks to understand the presence of food and typical foods in the press of Belém do Pará, between 1982 and 1986, realizing their contributions to the construction and consolidation of a food identity. The present research approached two scientific fields of study: food and communication, intending a dialogue between them. In this way, it is possible to admit food as a form of communication of a society, a culture and a people. In order to analyze the presence of typical foods in the media, we consulted the pages of the Diário do Pará newspaper, since its edition number 01, for five consecutive years, where one hundred and two publications dealing with the subject were collected. After generating the research database, we proceeded to qualitative and quantitative analysis, in order to carry out a more detailed observation of the selected materials. To cover the dimension of the proposed theme, we initially explored theoretical issues related to communication and food and, then, deepened questions of identity, typicality and regionalization. We emphasize identity as an ever-increasing and changing factor and, in this bias, we seek to understand the gradual affirmation of traditional ingredients and dishes, identified as typical, becoming emblematic for their population. The modernist movement, which had its rise in mid-1922, was responsible for an inversion of values that touches on regional characteristics and traditions. The research extended beyond the pages of the Diário do Pará, presenting, from a variety of sources, among advertising yearbooks, magazines and tourist guides, an overview of the eating habits of the population of Belém in the period that precedes the years of the research. Through the one hundred and two selected news, from Diário do Pará, we proposed to carry out a diagnosis that allows us to understand how the media communicated the food identity of the Belenense people, in the mid-1980s.