Tripe and recognition : the pursuit of cultural justice for misrecognized African cuisine

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dc.contributor.advisor Mbebe, Keolebogile
dc.contributor.postgraduate Mkrola, Bongekile
dc.date.accessioned 2024-02-12T09:19:15Z
dc.date.available 2024-02-12T09:19:15Z
dc.date.created 2024-05-14
dc.date.issued 2023-11-03
dc.description Mini Dissertation (MA (Philosophy))--University of Pretoria, 2023. en_US
dc.description.abstract The food discourse is shaped by cultural norms and standards that dictate what foods are deemed valuable and acceptable. However, these standards are predominantly rooted in Eurocentric food culture making it the standard against which all other cuisines are measured. This Eurocentric dominance in the culinary world leads to a perpetuation of marginalization of cuisines. When Eurocentric food culture is considered the standard, it creates a bias that marginalizes and overlooks the richness and uniqueness of other culinary traditions such as African cuisines. As a result, African cuisines, are exposed to cultural imperialism which is a dimension of cultural injustice. Cultural injustice is rooted in how social structures represent, interpret, and communicate certain ideas, as demonstrated through cultural domination, which entails encountering foreign and hostile cultural interpretations; non-recognition, which entails being rendered invisible by dominant cultural practices; and disrespect, which entails being stereotyped and disrespected regularly in public and daily interactions (Fraser 1997: 14). In this study I investigates the food epistemology necessary to ensure that African cultural foods are valued, accepted and granted recognition for their cultural significance. This is accomplished by analyzing Charles Taylor's (1994) and Axel Honneth's (1995) theories of recognition along with Nancy Fraser's (1997) theory, and her proposed transformative remedies to address misrecognition. Through this analysis, I demonstrate how a reconceptualization of what acceptable food is defined as, as a whole can grant African cuisine a respectable status as that of Eurocentric food cuisines. en_US
dc.description.availability Unrestricted en_US
dc.description.degree MA (Philosophy) en_US
dc.description.department Philosophy en_US
dc.description.faculty Faculty of Humanities en_US
dc.description.sponsorship Andrew W Mellon Foundation en_US
dc.identifier.citation * en_US
dc.identifier.other A2024 en_US
dc.identifier.uri http://hdl.handle.net/2263/94473
dc.language.iso en en_US
dc.publisher University of Pretoria
dc.rights © 2023 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.
dc.subject UCTD en_US
dc.subject Culture en_US
dc.subject Cultural oppression en_US
dc.subject Cultural empiricism en_US
dc.subject Recognition en_US
dc.subject Misrecognition en_US
dc.subject Cultural injustice en_US
dc.subject Marginalization en_US
dc.subject Respect en_US
dc.subject Race en_US
dc.subject Racialization en_US
dc.subject Eurocentrism en_US
dc.subject African cuisine en_US
dc.title Tripe and recognition : the pursuit of cultural justice for misrecognized African cuisine en_US
dc.type Mini Dissertation en_US


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