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...
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| Format: | Others |
| Language: | English |
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Rhodes University
2007
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| Online Access: | http://hdl.handle.net/10962/d1008372 |