Re-reading africa through food: introduction
| dc.contributor.author | Lewis, Desiree | |
| dc.contributor.author | Thuynsma, Heather A. | |
| dc.date.accessioned | 2026-02-09T09:30:20Z | |
| dc.date.available | 2026-02-09T09:30:20Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Humanities-oriented scholarship and research on food has rapidly expanded in the globalNorth. Marion Nestle and W. Alex McIntosh (2010), for example, remarked that foodstudies had grown as a “new field”, with the humanities steadily consolidating interdisci-plinary work on food. Their remarks respond to the way in which food studies were pre-viously disparaged in humanities disciplines, despite Claude Lévi-Strauss’s and RolandBarthes’ pioneering of interdisciplinary work about food. | |
| dc.identifier.citation | Lewis, D. and Thuynsma, H.A., 2025. Re-reading Africa Through Food: Introduction. Journal of African Cultural Studies, 37(2), pp.150-161. | |
| dc.identifier.uri | https://doi.org/10.1080/13696815.2025.2477735 | |
| dc.identifier.uri | https://hdl.handle.net/10566/21924 | |
| dc.language.iso | en | |
| dc.publisher | Routledge | |
| dc.subject | Re-reading | |
| dc.subject | Food | |
| dc.subject | African Scholarship | |
| dc.subject | Humanities-oriented | |
| dc.subject | Colonialism | |
| dc.title | Re-reading africa through food: introduction | |
| dc.type | Article |