February 22, 2020

Cultural Illusions


Dar es  Salaam, Tanzania


Below is a discussion between a professor and his student. The conversation ensued between the duo after the student spent a semester in the professor’s class on the definition and relativity of knowledge.

Keteh: Prof. I appreciate taking this course with you and I hope I will be able to take other courses with you. I started skipping classes, except your lectures, because I don’t get new or insightful information from the classroom. At times, I wonder whether it is worthwhile spending so much on education?

Prof. Agravante: Don’t quit! A degree certificate is a signaling device. You will undersell yourself if you don’t have one. And the connections you make on campus are invaluable. Furthermore, your culture respects people who are educated.

Keteh: What do you think about culture? I think my culture is stuck in the past.

Prof. Agravante: Don’t say that. Culture is dynamic, people just pretend as if it’s static. As far as I am concerned it’s an illusion. Do you think your people have the same values now as compared to pre-colonization?

Keteh: It is a struggle! Though material wealth and economic development are apparent.

Prof. Agravante: I advise you shouldn’t rely on Gross Domestic Products (GDP) because it may not capture household chores, reciprocity, and other activities that contribute to wellbeing and life expectancy.

Keteh: GDP for sure encourages environmental degradation and conspicuous consumption.

Prof. Agravante: The interesting thing is that some people think individualism is the cornerstone of economic development. Leading to a faulty perception that altruism is not efficient.

Keteh: It’s not a problem where I come from. My people are cultured and considerate.

Prof. Agravante: Ethnocentric assertion …

Keteh: How do you mean Prof?

Prof. Agravante: Your people are not special. It’s just your impression that you have superior values and norms.

Keteh: At least we still believe in cooperation.

Prof. Agravante: As if there are no selfish or individualistic people in your community. Furthermore, people are the same. For example, porters hawk fish on their heads at the Billingsgate market in London in the 1940’s. But today people will think its only people from certain developing countries who carry loads on their heads.

Keteh: Capitalism has strengthened growth and affected way of life.

Prof. Agravante: I hope you are not insinuating that capitalism is the best-case scenario? Do you think tertiary education should be a luxury? And I didn’t see the American dream in certain cities in the United States with food deserts. And in a city, restaurants and gas stations claim they don’t have washrooms and dilapidated buildings are ubiquitous in certain neighborhoods. So, what is it about capitalism that impresses you?

Keteh: Well I think a blend will be appropriate. People should be able to operate within a defined property right and there should be safety nets for people who are unable to compete due to no fault of theirs.

Prof. Agravante: I agree there should be social schemes in terms of education, employment, and health among others. But reforms are required because policies can easily become dated and people may exploit them.

Keteh: On the issue of food deserts, why is it easy to get liquor but not food (not junk) in certain neighborhoods? Are you damned if you belong to a race or live in a specific postal code?

Prof. Agravante: You better don’t become an activist. The world is a complex place, and nothing is linear.
Keteh: I would prefer to be a philosopher on my path in the pursuit of happiness.

Prof. Agravante: Happiness, success, and expectations are ascribed by a prevailing culture. Based on this premise, people look for a signaling device to assert they are doing well.

Keteh: Signaling device?

Prof. Agravante: Yes, because those concepts are vague, people develop tangible things to show they have arrived! Even though it is difficult to measure success and happiness.

Keteh: Based on my upbringing, success is a function of the expectations of the society. And if you are successful you are bound to be happy.

Prof. Agravante: Your explanation lacks logic. Society/culture has not been consistent in defining anything. The painful thing is that these concepts have been defined by misconceptions and biased constructions. They are mostly realities based on reinforced illusions.

Keteh: Meaning?

Prof. Agravante: If people in your area drop out of school after primary school, your cousins got pregnant at 18 years, and your men are not around not necessarily based on their fault. Your worldview will be a function of these experiences.

Keteh: Some people grew up in those places and they did well eventually.

Prof. Agravante: Keteh, always remember there are exceptions.

Keteh: Yes professor, I have been thinking and I agree with you that a reinforced illusion becomes our reality.

Prof. Agravante: If not, why should Hermes Himalayan Birkin cost more than $500,000, why a coffee from a civet cat waste – kopi luwak – be the most expensive coffee, and Grasshopper (Nsenene) a delicacy among the Batooro people of Uganda.

Keteh: So, is culture meaningless?

Prof. Agravante: Not necessarily! People define and create meanings. And some custodians prefer to keep the status quo at the expense of progress.

Keteh: Why should a bag cost $500,000? Maybe it is expensive because of quality.

Prof. Agravante: Price signals quality? Not necessarily. Perception plays a significant role.

Keteh: True. Advances in technology and medicine have made diseases thought to be a death sentence now treatable. Perceptions have changed over time.

Prof. Agravante: Even money is perception based. If it’s not acceptable then it can’t serve as a legal tender. Many currencies are useless outside their domain.

Keteh: Perception translates to relevance. My parents told me that Christianity was defined in Iznik, Turkey. I also don’t understand the transformation of Hagia Sophia (Ayasofya) from a church to a mosque and now a tourist center.

Prof. Agravante: Your parents are alluding to the Nicene Creed. It was approved at the first council of Nicaea (now Iznik) AD 325. Christological issue, Nicene creed (uniform Christian doctrine), and uniform observance of Easter were resolved at this meeting.

Decisions at the meeting shaped Christianity in later years.

The transformation of Ayasofya is the effect of time and change in perception.

Keteh: The issue of God is very important in my culture, but my spouse seems to be agnostic.

Prof. Agravante: If your spouse is agnostic, he is not the only one. A certain percentage of me is agnostic. And belief in God is of different variations (atheist, polytheist, monotheist) but they all have a commonality…

Keteh: And what’s that?

Prof. Agravante: They all provide an explanation to what we don’t understand.

Keteh: Explanation?

Prof. Agravante: Yes, Odu Ifa (16 * 16 = 256) of the Yoruba people explains based on probability. Hammurabi Yasasi (The code of Hammurabi) created a hierarchical standard for mode of behavior. For example, Law #265 "If a herdsman, to whose care cattle or sheep have been entrusted, be guilty of fraud and make false returns of the natural increase, or sell them for money, then shall he be convicted and pay the owner ten times the loss."

Keteh: Nagode Prof. What is your position on the relationship between culture and language?

Prof. Agravante: You speak English but culturally you are not English. Quick question – Can you speak your mother tongue? Many languages in West Africa have similarities – Ewe, Ga, Akan, Yoruba, Atakpame (Ife Togo), Krio all have common words. Swahili is related to Arabic and Bantu languages in East and Southern Africa.

And below are what Ibo and Yoruba people call certain parts of the body (similarities are glaring).
Part
Yoruba
Ibo
Mouth
Enu
Onu
Nose
Imu
Imi
Ear
Eti
Nti

Keteh: What about food?

Prof. Agravante: It’s difficult to claim monopoly of food because travel, globalization, education among other factors affect cultural cuisines. Some of your cultural foods this year (2020) may be extinct in hundred years’ time (2120).

Keteh: Time changes everything. Oh, I just missed a call from my friend. We have been looking for a way to convince her husband to let her enroll for masters and delay childbearing.

Prof. Agravante: It is also part of your culture that women should bear the brunt of raising a family?

Keteh: Hmm … that’s deep.

Prof. Agravante: Surrogacy can be explored, and egg freezing is becoming popular. Scientists are also working on a drug that will pause production of eggs (during chemo treatment for cancer patients) which can also be applied to delay childbearing and extend menopause.

Keteh: A drug to reduce the depletion of the 300,000 – 400,000 eggs at puberty and freezing of fertile eggs are options available to the elites.

Prof. Agravante: I think you can get insurance and some futuristic companies already support their employees financially.

Keteh: I need to leave now. But Prof. where do you think I should spend my next vacation?

Prof. Agravante: The Msafiri. You can pick one of – Alhambra Palace, Granada, Spain; Machu Picchu, Cusco, Peru; Ngorongoro Crater, Tanzania; Canadian Rockies (especially Jasper).

Keteh: Muchas gracias.

Prof. Agravante: De nada.

By

Bamidele Adekunle @badekunl
February 11, 2020






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Behind The Aroma - Episode 4 (Proteinous Gastronomy)











Bibliography

Adekunle, B, (2018). Asymmetric Information in the Halal Food Market - A Research Project. Retrieved from https://evcontario2011.blogspot.com/2018/09/asymmetric-information-in-halal-food.html

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Adekunle, B., (2019). The Butcher's Impressions

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Dennis Okari, (2019).  NTV Exposes how supermarkets use chemicals to ‘preserve’ meat. Retrieved from https://africasustainabilitymatters.com/ntv-exposes-how-supermarkets-use-harmful-chemicals-to-preserve-meat/

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Ologhobo, D, A., (2010).   Safety of street vended meat products - chicken and beef suya. African Journal of Biotechnology Vol .9 (26)

Regenstein J. M, Chaudry M. M & Regenstein C. E., (2003). The Kosher and Halal Food Laws. Comprehensive Reviews in Food Science and Food Safety. Vol 2: 111-127

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The Conversation (Johannesburg) Robert Musundire, 27 November.  2019. Retrieved from  https://allafrica.com/stories/201911280121.html

Watanabe, F., (2007).  Vitamin B12 Sources and Bioavailability. Experimental Biology and Medicine


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January 23, 2020

Behind The Aroma - Episode 3 (The Three Sisters)






Bibliography

Adekunle, B., Cidro, J., & Filson, G. (2015). The political economy of culturally appropriate foods in in Winnipeg: A case of Refugee Path Immigrants (RPIs). Retrieved from https://www.policyalternatives.ca/sites/default/files/uploads/publications/Manitoba Office/2015/12/Cultural Foods.pdf

Adekunle, B. (2017, December 7). How technology can help nations navigate the difficult path to food sovereignty. Retrieved from https://www.huffpost.com/entry/how-technology-can-help-n_b_12454210

Central Intelligence Agency (CIA) (2018, July 12). The World Factbook: Peru: Lima. Retrieved from https://www.cia.gov/ library/publications/the-world-factbook/geos/pe.html

Cidro, J., Adekunle, B., Peters, E., & Martens, T. (2015). Beyond food security: Understanding access to cultural food for urban indigenous people in Winnipeg as Indigenous Food Sovereignty. Canadian Journal of Urban Research, volume 24 (1), pages 24-43

Filson, G. C., & Adekunle, B. (2017). Eat local, taste global: how ethnocultural food reaches our tables. Waterloo, Ontario: Wilfrid Laurier University Press.

Marlens, I. (2019, June 4). The farms of the future. Retrieved from https://www.localfutures.org/the-farms-of-the-future/


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December 26, 2019

Behind the Aroma - Episode 2 (Camels, Culture and Economics)







Bibliography
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Bathaie, S. Zahra & Mousavi, S. Zeinab. (2011). Historical uses of saffron: Identifying potential new avenues for modern Research. Avicenna Journal of Phytomedicine. 1. 57-66.
Bell, S. (2013, May 19). Australia, home to the world's largest camel herd. Retrieved November 25, 2019, from https://www.bbc.com/news/magazine-22522695.
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November 25, 2019

Behind the Aroma - Episode 1 (Breakfast in Africa)


Breakfast in Africa - https://radiopublic.com/behind-the-aroma-6Lzn0Q/s1!ded87



Bibliography

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“Bajiya (Bajiyo).” Xawaash, 16 Sept. 2011, http://xawaash.com/?p=953#sthash.RedoFKxS.dpbs

Bedford, Ed. “Kentucky chicken Somali-style.” San Diego Reader, https://www.sandiegoreader.com/news/2015/aug/12/tin-fork-coffee-time-daily/. Accessed 18 November 2019.

Carrington, Daisy and Tom Page. “Special brew: Africa's love affair with tea.” CNN, 17 Jul. 2015.

Cruz, Jean-Francois. “Fonio: a small grain with potential.” LEISA Magazine, 2004, pp. 16-17.

D'Andrea, Catherine A., et al. “Early domesticated cowpea (Vigna unguiculata) from Central Ghana.” Antiquity, vol. 81. no. 313, 2007, pp. 686-698.

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Dunbar, Robin I. M. “Breaking Bread: the Functions of Social Eating.” Adaptive Human Behavior and Physiology, vol. 3, no. 3, 2017, pp. 198-211.

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Grigg, David. “The worlds of tea and coffee: Patterns of consumption.” GeoJournal, vol. 57, no. 4, 2003, pp. 283-294.

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Imtiaz, Saba. “Tea in the boiling city.” Roads and Kingdoms, 02 Jan. 2013.

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Rashid, Nazifa. “British colonialism in East-Africa during nineteenth century.” IOSR Journal Of Humanities And Social Science (IOSR-JHSS), vol. 19, no. 3, 2014, pp. 08-11.

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Renne, Elisha P. “Mass Producing Food Traditions for West Africans Abroad.” American Anthropologist, vol. 109, no. 4, 2007, pp. 616-625.

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“The history of tea.” YouTube, uploaded by TED-Ed, 16 May 2017, www.youtube.com/watch?v=LaLvVc1sS20&t=19s

Troisi, Jordan D., et al. “Threatened belonging and preference for comfort food among the securely attached.” Appetite, vol. 90, n.a, 2015, pp. 58-64.













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November 18, 2019

Hikma 360: Trailer





We believe people should consume safe and appropriate foods and there should be no hidden information in the food market. Based on our pursuit of symmetric information in the halal food market, we have developed an application that will provide information that will help stakeholders understand their food market better.



ECVOntario, SEDRD, University of Guelph


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September 16, 2019

Mom’s Kitchen


I remember Mom’s kitchen, the way it was 20 years ago. The space was not that much, only enough room to hold a medium sized refrigerator, an L-shaped counter top that held the stoves and fitted a small-sized aluminum sink where all household dishes were cleaned, lots of overhead shelves, a grinding machine that uses an installed sharp plates within its grinding box to chop and blend large quantities of food material, stone tablets for manual grinding, and a back door to a tightly packed pantry, built by Dad to hold all the extra kitchen essentials.  This kitchen space became the classroom for my life education, and when I reflect, I am surprised by how much I learned. Respect, loyalty, love, care for myself and others, patience, perseverance, diligence, hard work, name it, my mom taught me all without having to say anything, in her dingy, cramped 2-in-1 kitchen and pantry.

Blood leafy vegetable 


I may have been through school several times, but none of the education I have received has been as effective in teaching me life values as was my experience growing up slicing onions and washing dishes for Mom. I am a hard worker, I spend 60 hours every week doing what I do, but I learned all this way back. Mom instructed – chill the drinks, mop the floors, clean the sink, empty the trash, peel the yams, hand-grind the melon seeds, hand-blend the pepper and tomatoes, clean the dishes and dinner table, drop-off items to the family friend 3 miles away, and be back in time to pound the yams. You know how. Dad gets upset when dinner is not served at 6 pm. There were no electrical kitchen machines, so I think back about it now and shudder. What I must complain about today is nothing compared to what I went through in Mom’s kitchen, yet I did them all then cheerfully, sometimes singing along.

My first day in graduate school, the graduate coordinator remarked: “Here we judge students not only from their aptitude and grades, but by the complete and efficient use of all their senses. The ability to use your hands, smell and sight, while not losing track of all that’s going on around you, makes you successful in this field.” * I smiled to myself as I mastered my senses in Mom’s kitchen. I learned to smell the burning soup before it started burning, I knew the amount of salt I was adding by the way it felt between my thumb and index fingers, I could tell the meat was cooked just by looking at it. I remembered Mom making different meals without a cookbook nor recipe to follow, and whenever she repeated the dish, it always tasted exactly like the previous one–so tasty and delicious, I would always ask for more. She managed to pull off this feat with no measuring spoons nor cups, just by the efficient use of all her senses, just as my chemistry graduate counsellor encouraged me to do 20 years later.

Tomatoes
Soyabeans


Twenty years ago, I learned the power of healthy eating. Mom made everything fresh–no processing, no preservatives. We had a house garden where we grew tomatoes, peppers, several herbs and leafy greens like dandelions or wild lettuce, Amaranth (**efo tete), water leaf, basil leaf (**efinrin), bitter leaf (**ewuro), **amunututu, and a host of others. We would pick up quantities required for only one day, and leftovers are usually consumed the next morning for breakfast. I can comfortably say I never had any processed food while living at home. I did not even know what it meant at the time. Our meat was delivered by the butcher as per schedule, fresh from the slaughter house and we would prepare them as soon as they came in, with spices and herbs handpicked from the backyard garden. We had a chicken coop where we raised chickens from where we got a constant supply of fresh eggs. We would have a chicken dinner when we thought one of the chickens was of age and egg production has considerably slowed down. We would slaughter them ourselves, moisten them in boiling water, pluck their feathers, salt them to remove excess blood, and cut them ready for cooking. It was a delicate process with which every family member was part of, and these activities made our family time together even more enjoyable. For my home then, the idea was that it had to be fresh to be healthy, and for a very long time this was the practice.

Later in life, my parents decided to have a reduced meat-based diet, so we sought plant alternatives. Our religious beliefs must have played a role in this decision. As Adventists, we conformed to the Jewish dietary kashrut law and ate kosher foods. Adventists and Jews both believe only certain animals should be eaten and there are strict guidelines according to shechita laws for their slaughter. My parents, however, maintained that flesh was permitted for slaughter and human consumption only after the biblical flood, when all plants, seeds, and herbs had been destroyed by water, and as humans, our original diet must have been strictly plant-based. Mom later invented this delicious meat substitute purely from soybeans, and it tasted even better than regular meat. When my mom realized we all loved the soy meat as we affectionately called it then, she limited the meat deliveries to once a week. Afterwards we made lots of soy variations – soy pancakes, soy buns, soy bread, etc. You see, my Mom was a class apart when it comes to culinary skills, and she always found amazing ways to make our almost plant diet enjoyable. My parents’ diet now has little or no meat, except for the occasional special family get-together moments or when they must entertain guests, and its usually home-raised chicken, freshly slaughtered and cooked. To this day, in their quiet country home, they preserve their backyard garden, now a lot bigger as they work at it full time. During my last visit before finally moving to Canada, I remember getting bananas and pawpaws, a live chicken and fresh eggs, all from their backyard garden.

Pawpaw


Today, food topics have become a mainstay in public attention and discourse. ‘You are what you eat’, we are constantly told. So, popular tags like organic, grass-fed, antibiotic-free, non-GMO, etc. have emerged on our food items. The eggs I buy are organic, free-range, grade A brown eggs raised exclusively from hens that live in an open-concept barn environment where they are free to roam, feed, and nest.’ I have to pay a premium for that fancy tag. The packing goes further to tell me the calories, sodium, and lipid content per egg – phew. My Mom does not know what GMO or lipid means, but she understands that adding chemicals – pesticides, antibiotics, preservatives, or whatever, to food items just messes them up, and messes you up when you consume them. She knew without being an expert on crop genetics that modifying food matter gives them a new identity, and it becomes unpredictable what they will do to the body or the body will do to them. She’s practiced organic consumption for decades before organic foods became so popular. She knows healthy eating can increase life expectancy, maybe that is why at over sixty years, she has enough vitality, freshness, and energy to pass for twenty years younger. And because I would like to have her kind of bubbling health when I get older, perhaps the biggest lesson I should take away from Mom’s kitchen is this – eating healthy means living healthy.


*paraphrased – exact phrase not remembered
**local Yoruba names – The Yoruba are a large national Nigerian group found especially in western/south-western Nigeria and they speak the ‘Yoruba’ language.

Olasunkanmi Olaoye
PhD Student Chemistry, University of Toronto
Guest Contributor, ECVOntario, SEDRD, University of Guelph

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