Nguni fermented foods: working with indigenous knowledge in the Life Sciences: a case study

Nguni fermented foods: working with indigenous knowledge in the Life Sciences: a case study

This study examines learning interactions around indigenous ways of knowing associated with fermented grain foods (the making of umqombothi) and the concept of alcoholic fermentation in the Grade 11 Life Sciences curriculum. As an environmental education study it also investigates the cultural signi...

Full description

Bibliographic Details
Main Author: Hanisi, Nosipho
Format: Others
Language:English
Published: Rhodes University 2007
Subjects:
Life sciences > Study and teaching (Secondary) > South Africa > Case studies
Environmental education > South Africa > Case studies
Fermented foods > Case studies
Fermentation
Indigenous peoples > Case studies
Nguni (African people) > Social life and customs.
Xhosa (African people) > Social life and customs.
Ethnoscience
Online Access:http://hdl.handle.net/10962/d1008372

Internet

http://hdl.handle.net/10962/d1008372

Similar Items