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    Ethnobiology, ethnic cuisines, and provision of health care among Ukrainian and Sikh migrants in Bradford, UK. A comparative study of plant-based food and drink used for maintaining health, tradition and cultural identity amongst Sikh and Ukrainian migrant communities in Bradford.

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    Ethnobiology ethnic cuisines and provision of health care among Ukrainian and Sikh migrants in Br.pdf (1.153Mb)
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    Publication date
    2012-02-29
    Author
    Grey, Charlotte Jane
    Supervisor
    Pieroni, Andrea
    Torry, Bren
    Keyword
    Traditional foods
    Ethnobiology
    Ethnic cuisines
    Health care
    Ukrainian migrants
    Sikh migrants
    Bradford, UK
    Plant-based foods
    Cultural identity
    Traditional remedies
    Religious significance of foods
    Cultural significance of foods
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    Rights
    Creative Commons License
    The University of Bradford theses are licenced under a Creative Commons Licence.
    Institution
    University of Bradford
    Department
    School of Health Studies
    Awarded
    2007
    
    Metadata
    Show full item record
    Abstract
    Using ethnobotanical, anthropological and social science theory and methods this work illustrates significance of studying traditional foods and their medicinal qualities for maintaining health. Set in the background of the communities¿ practises and rituals specific plant-based items, used by Sikh and Ukrainian migrant communities, are a central focus to understanding the significance of practises and related knowledge for maintaining health and the broader concept of ¿well-being¿. Literature review, participant observation and in-depth interviewing techniques were used to identify 126 species of plants mentioned. These illustrate what was a primarily female domain of knowledge now becoming superficial and spread over domains of both men and women. This study notes convenience in terms of time and transport, changes in markets in the UK, importation of goods and the use of machinery and techniques such as freezing, and intervention by healthcare professionals have all affected the way traditional foods and remedies are perceived and practised. There are key foods which will remain important for generations to come whilst the domains are changing. Specific community structures support maintenance of food practises, including langar within the Sikh community and the regular OAP Ukrainian lunchtime club and numerous food events where foods with particular religious and cultural significance are made by at least two generations. These events involve transmission of knowledge related to foods and their health qualities, including images of strength as a ¿people¿. By questioning the significance of emic perspectives healthcare professionals and policymakers could learn much from practises developed over centuries or millennia.
    URI
    http://hdl.handle.net/10454/5396
    Type
    Thesis
    Qualification name
    MPhil
    Collections
    Theses

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