Abstract
The article explores the Slow Food Cooks' Alliance initiative in Kenya and the cooks' role in fostering awareness of the local culinary culture, propagating traditional cooking practices, and the use of traditional foods.
Original language | English |
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Title of host publication | Chefs, Restaurants, and Culinary Sustainability |
Publisher | University of Arkansas Press |
Pages | 237-254 |
Number of pages | 18 |
Publication status | Published - 2025 |
Keywords
- Anthropology of Food
- Kenya
- Slow Food
- Sustainability