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Zimbabwean Cuisine

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PRESENTATION OUTLINE

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ZIMBABWEAN FOOD

BY ANGELIA, MARTIN, MATI, SHAYAN AND ZITA
Photo by HBarrison
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BACKGROUND

  • African Country
  • Sub-Saharan
  • Tropical climate
  • Subsistence farming
  • Colonized by the British (Kriga, 2006)
Photo by listentoreason
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FOOD CHARACTERISTICS

  • High Carbohydrates
  • High Protein
  • Easily accessible
  • Food for energy not for enjoyment (Merchant et al, 2005)
Photo by Leo Reynolds
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FUTURE TRENDS?

Photo by Bob Jagendorf
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CONCLUSION

Photo by Bayhaus
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RFERENCES

  • Kriga,N. (2005) From Patriotic Memories to ‘Patriotic History’ in Zimbabwe, 1990 – 2005. Third World Quarterly, 27(6) 1151-1169.
  • Merchant, A. Dehgan, M. Chifamba, J. Terera, G and Yusuf, S (2005) Nutrient estimation from an FFQ developed for a black Zimbabwean population. Nutrition Journal, 4 (37).

Matidaishe Jairos