Abstract: Science and technology has a major impact on many
societal domains such as communication, medicine, food,
transportation, etc. However, this dominance of modern technology
can have a negative unintended impact on indigenous systems, and in
particular on indigenous foods. This problem serves as a motivation
to this study whose aim is to examine the perceptions of learners on
the usefulness of Information and Communication Technologies
(ICTs) for learning about indigenous foods. This aim will be
subdivided into two types of research objectives. The design and
identification of theories and models will be achieved using literature
content analysis. The objective on the empirical testing of such
theories and models will be achieved through the survey of
Hospitality studies learners from different schools in the iLembe and
Umgungundlovu Districts of the South African Kwazulu-Natal
province. SPSS is used to quantitatively analyze the data collected by
the questionnaire of this survey using descriptive statistics and
Pearson correlations after the assessment of the validity and the
reliability of the data. The main hypothesis behind this study is that
there is a connection between the demographics of learners, their
perceptions on the usefulness of ICTs for learning about indigenous
foods, and the following personality and eLearning related theories
constructs: Computer self-efficacy, Trust in ICT systems, and
Conscientiousness; as suggested by existing studies on learning
theories. This hypothesis was fully confirmed by the survey
conducted by this study except for the demographic factors where
gender and age were not found to be determinant factors of learners’
perceptions on the usefulness of ICTs for learning about indigenous
foods.
Abstract: Language and culture are interwoven that they cannot be separated, for the knowledge of a language cannot be complete without having the culture of the language. Indigenous food is a cultural aspect of any language that is expected to be acquired by all the speakers of the language. Indigenous food is known to be vital right from early years, which is also attributed to the healthy living of the ancient people. However it is discovered that the indigenous food is almost being replaced by fast food products such as Indomie noodles, Spaghetti and Macaroni to the extent that majority of the young folks prefer the eating of the fast foods and cannot prepare the indigenous foods which are good for growth and healthy living of people. Therefore, there is need to revitalize and re-educate people on the indigenous food which is an aspect of inter-cultural education of any language to prevent it from being forgotten or neglected.
African foods are many, but this study focused on Nigerian food using some Yoruba dishes as a case study. Examples of Yoruba dishes are pounded yam and melon with vegetable and dried fish soup, beans pudding (moin moin) and pap (eko), water yam pudding with fish and meat (ikokore) and many more. The ingredients needed for the preparation of these indigenous foods contain some basic food nutrients which will be analyzed and their nutritional importance to human bodies will also be discussed.
The process of re- awakening the education of indigenous food to the present and up-coming generation should be via print and electronic media in form of advertisements on posters, billboards, calendars and in rhymes on television programs, radio presentations, video tapes and CD–ROM apart from classroom teaching and learning. Indigenous food is a panacea to healthy living and longevity, a prevention of diseases and a means of accelerated healing of the body through natural foods.