Abstract
Indigenous knowledge pertaining to food is underrepresented in the Technology Education classroom despite indigenous contexts being replete with rich knowledge, skills and technology engaged in the production and processing of food. Teaching about indigenous food in the Technology Education classroom can enrich both the indigenous and non-indigenous learners’ learning, transform education and ensure food security and health and promote culture. Therefore, this chapter explored indigenous food with specific reference to leafy vegetables and seeds and their processing and the technology involved. The chapter contributes knowledge around indigenous food which Technology teachers can learn about and ensure their integration in their teaching. Indigenous food technology also contributes alternative knowledge systems in the Technology Education subject.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Alkon, A. H., & Norgaard, K. M. (2009). Breaking the food chains: An investigation of food justice activism. Social Inquiry, 79, 289–305.
Aworh, O. C. (2008). Small and medium-sized food producers and processors: Potential national development, international trade, and role in solving nutrition problems. In G.L. Robertson & J.R. Lupien (Eds.). Using food science and technology to improve nutrition and promote national development. Retrieved September 9, 2019, from http://www.alimentosprocessados.com.br/arquivos/ciencia-e-technologia/Using-Food-Science-and-Technology-to-Improve.pdf
Baker, C. (2013). Exploring the food justice movement on a micro level. Politics, 365.
Bodirsky, M., & Johnson, J. (2004). Decolonizing diet: Healing by reclaiming traditional indigenous foodways. Cuizine, 1(1). http://www.erudit.org/revue/cuizine/2008/v1/n1/019373ar.html.
Brimblecombe, J., Maypilama, E., Colles, S., Scarlett, M., Dhurrkay, J. G., Ritchie, J., & O’Dea, K. (2014). Factors influencing food choice in an Australian aboriginal community. Qualitative Health Research, 24(3), 387–400.
Directorate Plant Production. (2013). Most common indigenous crops of South Africa. Pretoria: Directorate Communication Services. Retrieved September 9, 2019, from https://www.nda.agric.za/docs/Brochures/Indigfoodcrps.pdf
Grey, S., & Patel, R. (2015). Food sovereignty as decolonization: Some contributions from indigenous movements to food system and development politics. Agricultural Human Values, 32, 431–444.
Habwe, F. O., Walingo, K. M., & Onyango, M. O. A. (2008). Food processing and preparation technologies for sustainable utilization of African indigenous vegetable for nutrition security and wealth creation in Kenya. In G. L. Robertson & J. R. Lupien (Eds.), Using food science and technology to improve nutrition and promote national development: Selected case studies (pp. 1–9). Washington, DC: International Union of Food Science & Technology.
Hlompho, G. (2014). African indigenous food security strategies and climate change adaptation in South Africa. Unpublished MEd dissertation. Durban: University of Kwazulu-Natal.
Ibnouf, F. O. (2012). The value of women’s indigenous knowledge in food processing and preservation for achieving household food security in rural Sudan. Journal of Food Research, 1(1), 238–253.
Johnston, B. (2004). Honour earth mother. Lincoln, NE: Bison Books.
Kepkiewicz, L., Chrobok, M., Whetung, M., Cahuas, M., Gill, J., Walker, S., & Wakefield, S. (2015). Beyond inclusion: Toward an anti-colonial food justice praxis. Journal of Agriculture, Food Systems, and Community Development, 5(4), 99–104.
Kuhnlein, H., Erasmus, B., Creed-Kanashiro, H., Englberger, L., Okeke, C., Turner, N., Allen, L., & Bhattacharjee, L. (2006). Indigenous peoples’ food systems for health: Finding interventions that work. Public Health Nutrition, 9(8), 1013–1019.
Kwaira, P., & Gumbo, M. T. (2017). Taking design and technology education to the community: The case of Makonde Rural District in Zimbabwe. In M. T. Gumbo & V. Msila (Eds.), African voices on indigenisation of the curriculum: Insights from practice (pp. 1–44). Wandsbeck: Reach.
Masekoameng, M. (2007). Indigenous knowledge systems in food gathering and production in selected rural communities in Sekhukhune District of the Limpopo Province. Unpublished Masters dissertation. Polokwane: University of Limpopo.
Mignolo, W. D. (2005). The idea of Latin America. Malden: Blackwell.
Morrison, D. (2011). Indigenous food sovereignty: A model for social learning. In H. Wittman, A. A. Desmarais, & N. Wiebe (Eds.), Food sovereignty in Canada: Creating just and sustainable food systems (pp. 97–113). Halifax: Fernwood Publishing.
National Collaborating Centre for Environmental Health. (2019). Indigenous food safety and security: Community adaptation in the wake of climate pressures. Retrieved from http://www.ncceh.ca/sites/default/files/Indigenous%20Food%20Safety20and%20Security%20-%20Feb%202019%20-%20EN.pdf
Ndlovu-Gatsheni, S. J. (2013). Why decoloniality in the 21st century? The Thinker: For Thought Leaders, 48, 10–15.
Notsi, L. (2012). African indigenous farming methods used in the cultivation of African indigenous vegetables: A comparative study of Tsitas Nek (Lesotho) and Mabeskraal Village (South Africa). Conference on strategies to overcome poverty and inequality: Towards Canergie III. Cape Town, South Africa.
Pandey, N. K., Chhonkar, D. S., Singh, D. K., & Khumu, S. T. (2017). Analysis of indigenous food items of Monpa tribal community in Tawang District of Arunachal Pradesh, India. International Journal of Current Microbiology and Applied Sciences, 6(9), 633–640.
Sium, A., Desai, C., & Ritskes, E. (2012). Towards the ‘tangible unknown’: Decolinization and the indigenous future. Decolonization, Indigeneity, Education & Society, 1(1), I–XIII.
Yosso, T. J. (2002). Toward a critical race curriculum. Equity & Excellence in Education, 35(2), 93–107.
Yosso, T. J. (2005). Whose culture has capital? A critical race theory discussion of community cultural wealth. Race Ethnicity and Education, 8(1), 69–91.
Yosso, T. J., & García, D. G. (2007). This is no slum! A critical race theory analysis of community cultural wealth in culture clash’s Chavez Ravine. Aztlán: A Journal of Chicano Studies, 32(1), 145–179.
Yousry, H., & El-Shafie, E. (2015). Indigenous knowledge and practices related to food preparation and preservation in a Bedouin community, Egypt. Conference on international research on food security, natural resource management and rural development. Stuttgart, Germany, 17–19 September 2013.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Gumbo, M.T. (2020). Teaching Food Technology in a Secondary Technology Education Classroom: Exploring Ideas in Indigenous Contexts. In: Rutland, M., Turner, A. (eds) Food Education and Food Technology in School Curricula. Contemporary Issues in Technology Education. Springer, Cham. https://doi.org/10.1007/978-3-030-39339-7_19
Download citation
DOI: https://doi.org/10.1007/978-3-030-39339-7_19
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-39338-0
Online ISBN: 978-3-030-39339-7
eBook Packages: EducationEducation (R0)