Excerpt from an unpublished review paper on Globalisation, Culture and Traditional Food Systems. This section specifically reviews research by Kuhnlein, H. V., Erasmus, B. and Spigelski, D. (eds.) Indigenous peoples’ food systems: The many dimensions of culture, diversity and environment for nutrition and health. Centre for Indigenous Peoples’ Nutrition and Environment, FAO. Rome.
The UN fact sheet on indigenous people estimates that worldwide, there are more than 370 million indigenous people spread across 70 different countries. These indigenous people are custodians of their unique traditions and retain the social, economic, political, and cultural behaviours that distinguish them from the prevailing societies in which they live. It is also believed that they possess invaluable knowledge on the sustainable management of their natural resources and are considered descendants of those who originally inhabited a given geographical location before the arrival of colonisers and immigrants. Continue reading