Submitted in fulfillment of the requirements of Ph. D (Public Managment), Durban University of Technology, Durban, South Africa, 2017. / Using historic and ethnographic data collected from KwaZulu-Natal, this study examines food consumption from the Zulu Cosmology epistemic point of view. The study highlights as a prosocial behaviour that reduces the importance of self in favour of pro social norms of sharing and selflessness. In other words, personhood is understood as a process and the product of interconnectedness experienced in social spaces. Pro-social behaviour is therefore seen as a determinant of harmonious and social cohesive communities. The study concluded that social cohesive communities develop a set of cultural protocols and boundaries that reward prosocial norms and punish antisocial behaviour. Social cohesion as a concept was also found to be inseparable from the notion of shared values, identities and norms. The study delved deeper and found that the land, the livestock and the cultural rituals to honour the living and the dead defined a unique interconnectedness of the Zulu person to his culture. Eating and eaten products were part of a uniting culture that linked a Zulu man, woman, girls, old men and women to other people, their animals and their land. Zulu people lived for, and with, other people in peace. No man or family would go hungry. Immediately that becomes known, another man would give the destitute man a few cattle to start his own flock and feed his family. This and other eating rituals contributed to a strong, peaceful and social cohesive nation of King Shaka ka Senzangakhona. On the basis of the understanding of the cultural rituals, their link with the land and animal the study concluded that land restitution and agrarian policies can be enhanced by taking into consideration their need for land to cultivate vegetables and fruits that have cultural meaning, policies that enable to have livestock as well as space to practise their culture. The study is envisaged to inspire social welfare and community development policies that instil the prosocial values of Ubuntu and interconnectedness. / D

The role of traditional foods in reducing hunger and malnutrition is not well documented in South Africa. The aim of this study was to investigate the distribution, popularity and nutritional value of traditional foods in KwaZulu-Natal through evaluation of recipes submitted for a traditional foods recipe competition. Traditional recipes are characterised by indigenous or local ingredients passed from one person to another over many generations, with little or no change in form. Modern recipes include those which use processed ingredients. Modified recipes include those which use processed ingredients. Modified recipes include a mixture of traditional and modern ingredients. The differences between the ingredients of traditional, modern and modified recipes were investigated to determine how modifying and modernising traditional foods changed their nutritional quality. Using competition entries from a traditional recipe competition from all 11 districts of KwaZulu-Natal, the nutritional value of 1200 recipes was analysed using published Food Composition Tables. The 10 most commonly submitted recipes were identified. The majority of recipes came from the more rural districts of KwaZulu-Natal. The largest number of recipes submitted were traditional (68% of entries) followed, respectively, by modified (24%) and modern (8 %) recipes. Adult females submitted more recipes than female youths, male youths and adult males. In general, modified foods had higher nutrient contents than traditional and modern foods. There was a negative correlation between food popularity and nutrient content suggesting that popular foods were not necessarily the most nutritious. It was concluded that the people of KwaZulu-Natal simultaneously use traditional, modified and modern recipes, but that there is a shift towards food modification through use of non-indigenous crops and modern ingredients. Further investigations into the relationship between food choice and the effect of modification on food quality attributes, including sensory and storage quality, are recommended. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2009.