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African food traditions were rich in diversity ranging from plants, roots, tubers, grains, fruits, birds, animals, fish and insects. The persistent scholarly narratives are framed around food insecurity, hunger, deprivation and disgust. This has undermined the rich traditional community nutritional knowledge, history and dietary cuisine practice that could render African foods a different narrative and position in dietetic practice. Combining presentations, conversations, quizzes and tasting of exquisite insect cuisine prepared by African Chefs. The session will be reflective, participatory and evidence-based. The main outcome of the side event will be co-creating specific methodologies for re-imagining insect cuisine curriculum for Africa with Africa in mind.
- Swedish Univervisty of Agricultural Sciences, Sweden
- Chinohyi University of Technology, Zimbabwe
- Udugu Institute, Zimbabwe
- AgrifoSe 2030
- Malamulo Secondary
- Malawi Adventist University
- Linley Chiwona-Karltun, Swedish Univervisty of Agricultural Sciences (SLU)
- Clotildah Kazembe, Chinohyi University of Technology, (CUT)
- Jenala Moyo Phiri, Malamulo Secondary; Malawi Adventist University
- De Ankarra Chef, Harare
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