Moments of delight: University Academics’ Experiences of Traditional Cuisine

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 semistructured online questionnaire to establish the experiences of academics, from a local University in Zimbabwe, toward traditional cuisine. Results indicated a strikingly 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 academics their indigenous cultural identity. The study recommends a popularisation of traditional food for academics.