Abstract:
The consumption pattern of food is seen as part of self
-
fulfillment. Likewise, academics have likes, dislikes,
options, and
suggestions for traditional cuisine. This qualitative study used a self
-
reporting semi
-
structured online questionnaire to establish the experiences of academics, from a local University in
Zimbabwe, toward traditional cuisine. Results indicated a strikingl
y pronounced growing appreciation
for traditional food exhibited more by the mature aged academics. This indication hinged on how they
regard the nutritional value and sustainability of traditional cuisine. Above all, traditional food accorded
the academic
s their indigenous cultural identity. The study recommends a popularisation of traditional
food for academics
