Indigenous Culinary Claims and Cultural Heritage Preservation: A Viewpoint

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.

KEYWORDS: culinary claims, indigenous food, indigenous cuisine, cultural heritage, pre