Indigenous Culinary Claims and Cultural Heritage Preservation: A Viewpoint

Abstract

Knowledge about cooking was traditionally shared orally and handed down through generations in written form or as an oral recipe. These specifications or instructions are a society’s claims that provide a unique arena between science and society. This research is an overview of a destinations’ cultural heritage preservation of indigenous cuisine through culinary claims using the examples from Africa and Zimbabwe and particularly from the Karanga, Korekore and Manyika ethnic groups and other destinations like France, Japan, Croatia, China and Australia. Using content analysis from secondary sources this paper argues that culinary claims have significance in sustaining cultural heritage and must not be set aside. These claims describe the procedural information present in a recipe (oral and written), which provides added value in terms of improved quality and greater chance of a successful product. Many destinations are striving to preserve indigenous cuisine as a unique and competitive advantage for many benefits. Thus, using local resources such as indigenous food has made destinations more competitive globally. The findings of this study reveal that culinary claims are being used by destinations and renowned chefs, increasing their expertise and passion in the kitchen. These claims have also increased tourist confidence in trying new foods and tastes that are deemed authentic.