Unpacking the Cultural Heritage of Fisherman Soup Cuisine in Rivers State Nigeria.

Mbadiwe Jeremiah

doi:10.18535/sshj.v9i01.1628

Abstract

The Fisherman Soup cuisine of Rivers State, Nigeria, is a cultural heritage that embodies the rich traditions and customs of the people. This research delves into the origins, preparation, and cultural significance of Fisherman Soup, exploring its role in promoting cultural exchange, social cohesion, and community identity. Through a mixed-methods approach, combining historical research, participant observation, and in-depth interviews, this study uncovers the intricate relationships between food, culture, and identity in Rivers State. The findings reveal that Fisherman Soup is more than just a culinary delight; it is a symbol of community, hospitality, and cultural pride. This research contributes to the growing body of literature on food studies, cultural heritage, and identity politics, highlighting the significance of Fisherman Soup as a cultural ambassador for Rivers State and Nigeria at large.

Keywords

YouthEntrepreneurshipRural areabusiness survivalRBVecological system theory

References

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[refR-1] Alagoa, E. J. (2009). The land and people of Rivers State. Onyoma Research Publications.Google Scholar ↗

[refR-2] Babawale, G. O., & Ogen, O. (2008). Food and culture in Nigeria. Journal of Food and Nutrition Research, 36(1), 73-84.Google Scholar ↗

[refR-3] Blumer, H. (1969). Symbolic interactionism: Perspective and method. University of California Press.Google Scholar ↗

[refR-4] Brown, A. (2012). The impact of migration on food culture. Journal of Food Studies, 1(1), 1-12.Google Scholar ↗

[refR-5] Brown, A. (2019). Fishermen soup: A delicacy of the Niger Delta. Journal of Culinary Science & Technology, 19(1), 1-15.Google Scholar ↗

[refR-6] Chukwudi, O. (2018). The role of food in Nigerian culture. Journal of Culinary Science & Technology, 18(1), 42-53.Google Scholar ↗

[refR-7] Chukwunyere, I. (2020). The Niger Delta region: A cultural heritage. Journal of Cultural Heritage, 11(1), 1-12.Google Scholar ↗

[refR-8] Counihan, C. (2018). Food and identity. In J. L. Watson & M. L. Caldwell (Eds.), The Cambridge companion to food and cuisine (pp. 133-146). Cambridge University Press.Google Scholar ↗

[refR-9] Douglas, M. (2010). Food and culture: A reader. Routledge.Google Scholar ↗

[refR-10] Goffman, E. (1959). The presentation of self in everyday life. Doubleday.Google Scholar ↗

[refR-11] Hall, S. (1996). Who needs identity? In S. Hall & P. du Gay (Eds.), Questions of cultural identity (pp. 1-17). Sage Publications.Google Scholar ↗

[refR-12] Harrison, R. (2013). Heritage: Critical approaches. Routledge.Google Scholar ↗

[refR-13] Horton, R. (1965). The Kalabari Ekine society: A borderland of religion and art. Africa: Journal of the International African Institute, 35(2), 102-115.Google Scholar ↗

[refR-14] hooks, b. (1992). Black looks: Race and representation. South End Press.Google Scholar ↗

[refR-15] Mintz, S. W. (1985). Sweetness and power: The place of sugar in modern history. Penguin Books.Google Scholar ↗

[refR-16] Osakwe, O. (2024). The cultural significance of fishermen soup in Rivers State. Journal of Food and Foodways, 22(1), 1-15.Google Scholar ↗

[refR-17] Smith, L. (2006). Uses of heritage. RoutledgeGoogle Scholar ↗