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Exploring the Relationship Between Culture and Health on Nigerian Food Blogs EXPLORING THE RELATIONSHIP BETWEEN CULTURE AND HEALTH ON NIGERIAN FOOD BLOGS by Betty Chinwenwo Chukwu Submitted in partial fulfilment of the requirements for the degree of Master of Arts at Dalhousie University Halifax, Nova Scotia April 2020 © Copyright by Betty Chinwenwo Chukwu, 2020 TABLE OF CONTENTS LIST OF TABLES .............................................................................................................. vi LIST OF FIGURES .......................................................................................................... viii ABSTRACT ........................................................................................................................ xi LIST OF ABBREVIATIONS AND SYMBOLS USED ................................................... xii GLOSSARY ...................................................................................................................... xiii ACKNOWLEDGEMENTS ............................................................................................ xxiv CHAPTER 1: INTRODUCTION ........................................................................................ 1 CHAPTER 2: LITERATURE REVIEW ............................................................................. 2 2.1: Food as Culture and Health ............................................................................................. 2 2.1.1 “We Are What We Eat”: Food as Culture ................................................................. 2 2.1.2 Food as Health ........................................................................................................... 3 2.2: Recipes and Food Blogging ............................................................................................ 3 2.3: Contextualizing Nigeria and Its Culinary Culture ........................................................... 7 2.3.1 Nigerian Soups ........................................................................................................... 8 CHAPTER 3: METHODOLOGY AND METHODS ....................................................... 10 3.1: Project Rationale ........................................................................................................... 10 3.2: Sample & Sampling Technique ..................................................................................... 10 3.2.1 Sample Inclusion and Exclusion Criteria................................................................. 10 3.2.2 Applying Sample Inclusion and Exclusion Criteria ................................................ 11 3.3: Unit of Analysis ............................................................................................................ 15 3.3.1 Common Nigerian Soups ......................................................................................... 15 3.3.2 Number of the Selected Recipes Discussed by Each of the Blogs .......................... 16 3.4: Methodology ................................................................................................................. 22 3.4.1 Componential Analysis ............................................................................................ 22 3.4.2 Content Analysis ...................................................................................................... 26 3.5: Data Reliability and Validity ......................................................................................... 27 ii CHAPTER 4: NIGERIAN FOOD BLOGS ....................................................................... 28 4.1: Sample Characteristics .................................................................................................. 28 4.1.1 Background Information of Sampled Food Blogs: About Nigerian Food Blogs and their Purpose .............................................................................................................. 28 4.1.2 Blogs’ & Bloggers’ Demography ............................................................................ 32 4.2: The Content and Structure of Nigerian Food Blogs ...................................................... 34 4.2.1 General Overview of Nigerian Food Blogs ............................................................. 34 4.2.2 Structure of Nigerian Food Blogs ............................................................................ 37 4.2.3 Structure of the Selected Nigerian Food Blogs and Assessing the Consistency in the Structure of Food Blogs’ Recipe-Post and their Writing Style. ................................ 38 4.2.3.1 An Overview of the Content and Writing Style of Sampled Recipes on the Nigerian food blogs................................................................................................ 39 4.2.3.2 Evaluating the Consistency in the Structure of and Writing Style of Sampled Recipes on the Nigerian food blogs ....................................................................... 48 4.3: Nigerian Food Blogs and Social Media ........................................................................ 50 4.3.1 Number of Page-Viewers/Followers on the Sampled Food Blogs .......................... 50 4.3.2 Assessing the Popularity of the Sampled Nigerian Food Blogs .............................. 55 4.4: Chapter Conclusion/Summary ...................................................................................... 56 CHAPTER 5: COMPONENTIAL & CONTENT ANALYSIS OF COMMON/ESSENTIAL NIGERIAN SOUPS .......................................................... 58 5.1: Introduction ................................................................................................................... 58 5.2: “One Soup You Can Never Go Wrong With”: “Afang” (Gnetum Africanum) Soup ... 60 5.2.1 Background Information on “Afang” (Gnetum Africanum) Soup .......................... 60 5.2.2 The Relationship between “Afang” (Gnetum Africanum) Soup to Health ............. 64 5.2.3 Componential Analysis of “Afang” (Gnetum Africanum) Soup ............................. 65 5.2.4 Summary/Conclusion on “Afang” (Gnetum Africanum) Soup ............................... 67 iii 5.3: “One will be deemed a bad cook if his/her bitter leaf soup tastes bitter”: Bitter Leaf Soup (“Ofe Onugbu”).................................................................................................... 68 5.3.1 Background Information on Bitter Leaf Soup (“Ofe Onugbu”) .............................. 68 5.3.2 The Relationship between Bitter Leaf Soup (“Ofe Onugbu”) to Health ................. 72 5.3.3 Componential Analysis of Bitter Leaf Soup (“Ofe Onugbu”) ................................. 72 5.3.4 Summary/Conclusion on Bitter Leaf Soup (“ofe onugbu”) ..................................... 73 5.4: “The Ever-giving Tree Soup”: Palm Fruit/Nut (“Banga/Akwu/Abak”) Soup .............. 74 5.4.1 Background Information on Palm Fruit/Nut Soup .................................................. 75 5.4.2 The Standard of Eating Palm Fruit/Nut Soup .......................................................... 79 5.4.3 The Relationship between Palm Fruit/Nut Soup to Health...................................... 81 5.4.4 Componential Analysis of Palm Fruit/Nut Soup ..................................................... 82 5.4.5 Summary/Conclusion on Palm Fruit/Nut Soup ....................................................... 85 5.5: “Soup with Bold Flavors”: Nigerian White Soup ......................................................... 86 5.5.1 Background Information on White Soup ................................................................. 87 5.5.2 The Relationship between White Soup to Health .................................................... 90 5.5.3 Componential Analysis of White Soup ................................................................... 91 5.5.4 Summary/Conclusion on White Soup...................................................................... 94 5.6: The “Well Loved and Cooked Soup”: Melon (“Egusi”) Soup ...................................... 95 5.6.1 Background Information on Melon (“Egusi”) Soup ................................................ 95 5.6.2 The Relationship between Melon (“Egusi”) Soup to Health ................................. 100 5.6.3 The Standard of Eating Melon (“Egusi”) Soup ..................................................... 101 5.6.4 Componential Analysis of Melon (“Egusi”) Soup ................................................ 101 5.6.5 Summary/Conclusion on Melon (“Egusi”) Soup................................................... 110 5.7: “The Most Affordable/Poor Man Soup”: African Wild Mango (“Ogbono”) Soup .... 110 5.7.1 Background Information on African Wild Mango (“Ogbono”) Soup ................... 111 iv 5.7.2 The Relationship between African Wild Mango (“Ogbono”) Soup to Health ...... 113 5.7.3 The Standard of Eating African Wild Mango (“Ogbono”) Soup .......................... 114 5.7.4 Componential Analysis of African Wild Mango (“Ogbono”) Soup...................... 114 5.7.5 Summary/Conclusion on African Wild Mango (“Ogbono”) Soup ........................ 120 5.8: “Very Pocket Friendly Soup”: Okra/Okro (Abelmoschus Esculentus) Soup ............. 120 5.8.1 Background Information on Okra/Okro (Abelmoschus Esculentus) Soup ............ 121 5.8.2 The Relationship between Okra/Okro (Abelmoschus Esculentus) Soup to Health 125 5.8.3 The Standard of Eating Okra/Okro (Abelmoschus Esculentus) Soup ................... 125 5.8.4 Componential Analysis of Okra/Okro (Abelmoschus Esculentus) Soup ............... 126 5.8.5 Summary/Conclusion on Okra/Okro (Abelmoschus Esculentus) Soup ................
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