Submitted in fullfilment of the requirements for the degree of Masters of Arts in the Department of History, University of Zululand, 2011. / This thesis highlights historical sites with tourism potential between the Tugela and Lower Umfolozi Rivers up to Kosi Bay and the Mozambique border. This is roughly the area administered by the Uthungulu Regional Council today. These historical sites are monitored and administered by two most important acts i.e. the National Heritage Resources Act No. 25 of 1999 and the KwaZulu-Natal Heritage Act No. 10 of 1997. This research project comprises four chapters. It examines factors related to pre-colonial Zulu culture and focuses on how these factors could attract tourists. Furthermore it deals with historical places rich in tourism potential, showing how these historical places can attract the tourists. Chapter one addresses Zulu history from the earliest times to the present and the important aspects shaping current Zulu culture. Chapter two deals with traditional ceremonies which are part of African culture. Chapter three deals with sites of archaeological and historical interest. It further identifies and describes specific areas that are rich in Zulu history. The fourth chapter examines the Maputaland area and the St. Lucia Node and surroundings. The purpose is to explore the tourism potential of each heritage site and or region. Zulu customs that have the potential to become tourist attractions are identified and discussed prior to conclusions, which are drawn in the last chapter.

The Republic of Sierra Leone is situated on the Northwest African coast and occupies an area of 28,000 square miles. It is bounded on t he north and the east by the Republic of Guinea, on the south by Liberia, and on the west by the Atlantic Ocean. It has a population of 2.5 million people, comprised of thirteen tribes. The main tribal grouping are the Limbas, Mendes, Temnes, and Creoles. With the exception of the descendants of former slaves residing in t he Colony area, most of t he occupants of the interior are believed to have emigrated into Sierra Leone from neighboring West African territories at an earlier period. Largely illiterate and primitive in some aspects, these interior tribes rely mainly on subsistence farming. They contrast sharply with the settlers or Creoles who reside in the colony area. The Creoles are highly literate, "civilized" and practice western culture and traditions more than any other group in Sierra Leone. Due to British policy and the obvious dislike of European influence by the inhabitants of the hinterland, it took a long time before development programs could be instituted in that part of the country. In fact, the northern tribes, the subject of my paper, because of their stranger traditional opposition to western culture lagged behind in improvement and social reforms. For instance, while schools were opened in the colony area in 1787, and in the southern and eastern provinces in 1906, the north did not get its first high school until 1950. In the first part of this work I intend to examine t he social institutions of the Northerners with particular emphasis on their family system. I shall devote the second part to analyzing the changing attitudes of literate and illiterate Sierra Leoneans from the North towards family relationships. I shall also explain how far the assimilation of European culture by these people has affected the traditional African Society. In my conclusion, I shall make recommendations and suggestions on how the two cultures, Western and African, can be used to benefit the inhabitants of the north.

The focus of this research was to obtain, specifically, data on the marriage customs of the Druze in the Shouf Mountains of southeastern Lebanon. Ten Druze informants were selected and classified according to sex, age, marital status and religious status (sheik/sheika). A detailed questionnaire was designed to use during the interviews with these informants. However, after two interviews, it became apparent that a variable questionnaire was necessary to take advantage of the new, richly-detailed, cultural information that emerged with each informant. New questions were developed, in the field, to reflect and gather this new ethnographic data on Druze marriage customs.

Preface: Knowing how people eat-their foods, preparation styles, and dining customs-helps us understand style of food preparation, a cuisine profile of a culture, the physical how they live. Not merely a is the culinary and gastronomic and behavioral expression of a culture's social and aesthetic values. A cuisine has a dynamic relationship with its time, and historical cuisines also relate to our own time: an understanding of food in history better enables us to interpret and even influence current food styles and patterns. Yet the researcher interested in historical cuisines faces a dilemma: how to conduct historical studies of the subject. Although we have methods for studying the chemical, nutritional, economic, and social aspects of food, we lack methods for studying historical cuisines or for defining the aesthetic and stylistic aspects of a cuisine. Most historical research centered on food has employed agricultural economics in relating food production data to a general nutritional status, while most research on food in culture has studied food habits with the objective of improving nutritional status. American food seems to have been especially neglected in the al ready scanty store of historical food studies, and almost all of the American studies have examined folk or ethnic food. Because so few studies of food history or of cookery styles have been conducted, we lack what might be termed a "body of knowledge." Food history has no orderly scholarly arena, no discipline. One reason for the lack of systematic studies of food in history is an aversion among many scholars in food and nutrition to "cuisines," to the stylistic and aesthetic aspects which might seem merely decorative aspects of man's diet. Another reason is a lack of training among those professionals in humanistic disciplines. But an overriding reason for the absence of scholarly histories of cuisines is the temporal, transitory nature of a cuisine. If we compare cuisines with related popular arts such as costume, textiles, and home furnishings, a distinction quickly emerges: costumes, textiles, but food does not. and furnishings may survive as extant artifacts, However humble or grand, a meal is prepared to be consumed. In no way can we study a meal of the past firsthand; in no way can we know with certainty what tastes, textures, and smells met our ancestors at the dinner table. Descriptions and pictures of a meal reveal no more about a dining experience than descriptions and pictures of a musical event bring us the sounds or the experience of listening. Food in seventeenth-century Virginia serves well as a test subject for a historical method. Historians traditionally have neglected daily life and common people in studies of that period, concentrating instead on politics and the elite. More recently, historical archaeologists and scholars in material culture have begun investigating the realm of daily experience in which food figures importantly, but they have discovered little about the stylistic and aesthetic aspects of the cuisine. This study begins to address those two problems: the need for a method for studying historical cuisines, and the unanswered questions about Virginia's early cuisine. Although the method developed and tested in this study proved complex and demanding, it also brought rewards. Working across disciplines and using three categories of research sources-artifacts, documents, and iconographic records-proved especially helpful in uncovering and sifting data. Much was revealed about the physical context of Virginia's seventeenth-century cuisine: the available foods, the cooking and dining equipage. Aesthetic values were explained to some extent, as were dining customs. But the absence of primary recipe books, the dearth of information about seventeenth-century women, and our general ignorance of daily life during that century hindered discovery of the activities relating to food-the techniques and procedures for preparing, cooking, storing, and serving food. Additional studies, new sources, and refined methods may begin to unlock even those mysteries. / Ph. D.

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