2026-09-18T22:08:29Zhttps://openscholar.dut.ac.za/server/oai/request

oai:openscholar.dut.ac.za:10321/56292025-04-03T01:06:16Zcom_10321_7col_10321_8

Visualising the oral and performative heritage of Ghanaian culinary arts Faniyan, Betty Olalere, Folasayo Enoch Gaede, Rolf Joachim Fantes of Komenda-Edina-Eguafo-Abrem Culinary heritage Fanti (African people)--Food Creative ability in cooking Ethnic food Submitted in fulfillment of the requirements of the Degree of Doctor of Philosophy in Visual and Performing Arts, Durban University of Technology, Durban, South Africa, 2024. The Fantes, whose territories constitute the Central Region of Ghana, are reputed for their culinary ingenuity. Being the first point of contact with the Europeans in presentday Ghana, the culinary heritage of the Fantes of Komenda-Edina-Eguafo-Abrem (KEEA) municipality offers an interesting testament to the resilience of culture amidst acculturation. This study explores the potential of digital technology to visualise the oral heritage of the traditional culinary arts for digital preservation. The study isframed by the indigenous standpoint theory and draws upon the 7Cs model of digital preservation of indigenous knowledge developed by Maasz et al. (2020) to co- create the knowledge of the traditional culinary heritage from the standpoint of one specific generation of the knowledge holders. The fieldwork component of the study employed ethnography for an immersive experience of the culinary heritage being co-created. Using a purposive sampling technique, data was collected from experienced and respected knowledge holders of the traditional culinary heritage to ensure the authenticity and ownership of the outcome of the study. By repositioning the knowledge holder as co-creator and employing photography as a documentary tool, a fuller account of the culinary heritage is generated to offer a culturally respectful and accurate representation of the cherished traditions and practices that are orally transmitted and performed daily at home in the third decade of the 21st century. The study underscores the relevance of photo documentation to visualize both the tangible and intangible aspects of cultural heritage for digital preservation. The elements that constitute the notion of authenticity of culinary heritage are identified and the means of maintaining culinary identity in the face of acculturations are highlighted. As a new contribution to knowledge, a revised model for the digitalization of culinary heritage is proposed to offer holistic documentation of a community’s lived experiences and collective memory. D 2024-10-16T07:06:03Z 2024-10-16T07:06:03Z 2024-08 Thesis https://hdl.handle.net/10321/5629 https://doi.org/10.51415/10321/5629 en 370 p application/pdf