Safeguarding Intangible Cultural Heritage a practical guide to documenting traditional foodways (2013, Kenya)

This book is a practical guide to documenting traditional foodways. It is based on real experiences from school pupils, their teachers and partners working among the Isukha and East Pokot communities of Kenya. The book includes a step by step explanation on how to document foodways. It also provides two sample questions one each for the Pokot and Isukha communities and the outcome of documentation work. The book will be valuable to individuals and institutions interested in documenting raditional foodways in partnership with schools and local communities.

Safeguarding Intangible Cultural Heritage a photobook of traditional foodways of the Isukha and East Pokot communities of Kenya (2013, Kenya) 

This photobook provides invaluable information on the foods and food culture of the Isukha and East Pokot communities of Kenya. Using photographs to tell the story, it gives a rare insight into how such food is sourced, processed and consumed while attempting to explore food related customs including beliefs, taboos, gender issues and also when certain food related activities are carried out. Only 22 themes have been treated here, selected on the basis of their importance.

Safeguarding intangible cultural heritage traditional foodways of the East Pokot community of Kenya (2013, Kenya)

This book avails information on foods of the Pokot community of Kenya –how the food is obtained, processed and consumed. While providing such information, the book also attempts to provide an insight into food related customs including beliefs, taboos, gender issues and also when certain food related activities are carried out. Only ten themes have been treated here, selected on the basis of their importance.This book will be valuable to anyone interested in understanding the foodways of the Pokot and specifically those of the East Pokot community.

Safeguarding Intangible Cultural Heritage Traditional Foodways of the Isukha community of Kenya (2013, Kenya)

Considerable work of documenting the foods of the Luhya community and recipes has been carried out in the past by nutritionists and ethnobotanists. This book which focuses on one of the 18 or so Luhya communities, the Isukha, goes further to avail information on how such food is sourced, processed and consumed. While providing this information, the book also attempts to provide an insight into food related customs including beliefs, taboos, gender issues and the time when food related activities are carried out. Only ten themes have been treated here, selected on the basis of their importance.

Scoping study on the culture sector in Somalia: a research study report (2013, Somalia)

After more than twenty years of conflict and civil strife, Somalia’s once vibrant cultural sector has been all but destroyed, with buildings and institutions of national cultural significance such as theatres, museums, libraries, and archives dilapidated, and cultural activities a shadow of their former dynamism. The absence of government structures to coordinate the management of cultural property has been a key factor in the decline of the Somali cultural sector.