Paper Short Abstract:

This paper explores the decolonization of Kenyan foodscape It analyzes how local culinary traditions are being legitimized and reclaimed, identifying key factors in repossessing traditional knowledge and products, reshaping national culinary identity and challenging Western gastronomic dominance.

Paper Abstract:

This paper delves into the concept of decolonization within the gastronomic realm, specifically focusing on the evolving restaurant scene in Nairobi, Kenya. It explores how decolonization manifests as a practice of rediscovery and reconstruction of the local and national foodscape, examining the tensions between Western influences and Kenyan traditional cuisines.

At the heart of this study is the concept of gastronomic decolonization, which involves a critical reassessment of the influences that Western culinary practices have exerted on Kenyan cuisine. Through ethnographic research, including interviews with local chefs, restaurant owners, and patrons, as well as analysis of menu offerings and food preparation techniques, the paper identifies key factors contributing to the repossession of traditional Kenyan culinary knowledge and products. It highlights how these factors help to re-establish local food traditions as legitimate and prestigious within Nairobi's modern gastronomic landscape.

The paper also examines the role of the restaurant industry in Nairobi as a catalyst for culinary decolonization. It looks at how restaurants are becoming spaces of cultural expression and identity reclamation, showcasing traditional Kenyan ingredients, recipes, and cooking methods. This shift not only challenges the dominance of Western culinary standards but also contributes to a broader cultural and national reawakening regarding the value of Kenyan gastronomy.

In conclusion, the paper argues that the process of decolonizing Kenya's foodscape is multifaceted, involving the reclamation of traditional culinary practices and the redefinition of what constitutes prestige and authenticity in the realm of gastronomy.