Markets set menu
Markets set menu
There is an interconnected and multifaceted relationship between food markets and eating habits. The culture surrounding food consumption and what is on offer in the market affects what we eat shows how they influence each other. The eating habits of a community can be gleaned by visiting their markets and markets themselves also play a significant role in shaping and influencing eating habits.
The availability and accessibility of variety food provide access to a wide range of food products, including fresh produce, processed foods, and international cuisines. This variety allows consumers to explore different eating styles, but only appears when the economical and cultural dynamics of an area change, commonly apparent with increase of city size or increase of foreigners in an area.
The change of lifestyle sometimes requires convenience which would then be reflected in the markets and types of processed food available.
The change of lifestyle does not eradicate the cultural and social influences.Cultural foods especially types consumed during specific events is always in the dilemma of it being mass produced or not. Until now many small scale food producers are still part of the food supply process but could be found in special markets or as pre-ordered catering service.
As people associate the person the process of the making i.e. the culture with quality and authenticity of the food.
Health and nutrition awareness as well as access to international cuisine through online forums and television shows also affects the eating habits and therefore the market.
However, recently and due to war, the economic factors and shortage of supply has immensely affected the types of food making it to the market and the possibility for people to buy.
Limited grown food and routes of importing along with the raiding of local food factories have orchestrated the types of everyday food people have access to or consume, but also is to a large extent showing the impact of the food security the country is going through.
Food markets and eating styles have a reciprocal relationship. Markets influence eating styles through the availability, marketing, and pricing of food products, while consumer preferences and cultural trends shape what markets offer. This dynamic interaction plays a crucial role in the evolution of eating habits and dietary patterns in society.
The collection if images in this gallery are pictures showing typical food markets all around Sudan © Zainab Gaafar
Header Image © Isam Hafiz
There is an interconnected and multifaceted relationship between food markets and eating habits. The culture surrounding food consumption and what is on offer in the market affects what we eat shows how they influence each other. The eating habits of a community can be gleaned by visiting their markets and markets themselves also play a significant role in shaping and influencing eating habits.
The availability and accessibility of variety food provide access to a wide range of food products, including fresh produce, processed foods, and international cuisines. This variety allows consumers to explore different eating styles, but only appears when the economical and cultural dynamics of an area change, commonly apparent with increase of city size or increase of foreigners in an area.
The change of lifestyle sometimes requires convenience which would then be reflected in the markets and types of processed food available.
The change of lifestyle does not eradicate the cultural and social influences.Cultural foods especially types consumed during specific events is always in the dilemma of it being mass produced or not. Until now many small scale food producers are still part of the food supply process but could be found in special markets or as pre-ordered catering service.
As people associate the person the process of the making i.e. the culture with quality and authenticity of the food.
Health and nutrition awareness as well as access to international cuisine through online forums and television shows also affects the eating habits and therefore the market.
However, recently and due to war, the economic factors and shortage of supply has immensely affected the types of food making it to the market and the possibility for people to buy.
Limited grown food and routes of importing along with the raiding of local food factories have orchestrated the types of everyday food people have access to or consume, but also is to a large extent showing the impact of the food security the country is going through.
Food markets and eating styles have a reciprocal relationship. Markets influence eating styles through the availability, marketing, and pricing of food products, while consumer preferences and cultural trends shape what markets offer. This dynamic interaction plays a crucial role in the evolution of eating habits and dietary patterns in society.
The collection if images in this gallery are pictures showing typical food markets all around Sudan © Zainab Gaafar
Header Image © Isam Hafiz
There is an interconnected and multifaceted relationship between food markets and eating habits. The culture surrounding food consumption and what is on offer in the market affects what we eat shows how they influence each other. The eating habits of a community can be gleaned by visiting their markets and markets themselves also play a significant role in shaping and influencing eating habits.
The availability and accessibility of variety food provide access to a wide range of food products, including fresh produce, processed foods, and international cuisines. This variety allows consumers to explore different eating styles, but only appears when the economical and cultural dynamics of an area change, commonly apparent with increase of city size or increase of foreigners in an area.
The change of lifestyle sometimes requires convenience which would then be reflected in the markets and types of processed food available.
The change of lifestyle does not eradicate the cultural and social influences.Cultural foods especially types consumed during specific events is always in the dilemma of it being mass produced or not. Until now many small scale food producers are still part of the food supply process but could be found in special markets or as pre-ordered catering service.
As people associate the person the process of the making i.e. the culture with quality and authenticity of the food.
Health and nutrition awareness as well as access to international cuisine through online forums and television shows also affects the eating habits and therefore the market.
However, recently and due to war, the economic factors and shortage of supply has immensely affected the types of food making it to the market and the possibility for people to buy.
Limited grown food and routes of importing along with the raiding of local food factories have orchestrated the types of everyday food people have access to or consume, but also is to a large extent showing the impact of the food security the country is going through.
Food markets and eating styles have a reciprocal relationship. Markets influence eating styles through the availability, marketing, and pricing of food products, while consumer preferences and cultural trends shape what markets offer. This dynamic interaction plays a crucial role in the evolution of eating habits and dietary patterns in society.
The collection if images in this gallery are pictures showing typical food markets all around Sudan © Zainab Gaafar
Header Image © Isam Hafiz
From ground to plate
From ground to plate
During Sudan’s Kushite Kingdom some 3,000 - 4,000 years ago, sorghum, millet and barley were the main staple foods in Sudan while wheat flour bread was mostly native to Egypt. The ancient Kushites had close cultural and trading ties with Egypt, which had a well-documented tradition of wheat bread making going back to at least 3000 BCE. Wheat flour bread is known all around Sudan and there are multiple documents and poems stating that bread was baked and sold in the 1900s even though it is likely that it was consumed before then. This is why up until post colonial times, types of wheat flour bread, especially baked bread, was only dominant in northern Sudan where wheat grain is grown. This does not mean that wheat, both wild and farm grown, did not grow elsewhere in central Sudan and Al-Jazira and is eaten, not as bread, but as other types of food. However, due to cultural influences and a changing lifestyles, baked wheat flour bread has become an important staple food all around Sudan especially in cities, indeed so important that the increase of bread prices sparked the nation-wide revolution that erupted in 2018.The introduction of bread has also influenced eating habits. Sudanese people have always eaten food collectively but now instead of a single dish of stew eaten with flat bread loaves, multiple dishes are served at the same time and people have the option to dip their hand-held pieces of bread into whatever dishes take their fancy .
This photo gallery explores the trip wheat takes from the ground until it reaches the table © Isam Hafiz
During Sudan’s Kushite Kingdom some 3,000 - 4,000 years ago, sorghum, millet and barley were the main staple foods in Sudan while wheat flour bread was mostly native to Egypt. The ancient Kushites had close cultural and trading ties with Egypt, which had a well-documented tradition of wheat bread making going back to at least 3000 BCE. Wheat flour bread is known all around Sudan and there are multiple documents and poems stating that bread was baked and sold in the 1900s even though it is likely that it was consumed before then. This is why up until post colonial times, types of wheat flour bread, especially baked bread, was only dominant in northern Sudan where wheat grain is grown. This does not mean that wheat, both wild and farm grown, did not grow elsewhere in central Sudan and Al-Jazira and is eaten, not as bread, but as other types of food. However, due to cultural influences and a changing lifestyles, baked wheat flour bread has become an important staple food all around Sudan especially in cities, indeed so important that the increase of bread prices sparked the nation-wide revolution that erupted in 2018.The introduction of bread has also influenced eating habits. Sudanese people have always eaten food collectively but now instead of a single dish of stew eaten with flat bread loaves, multiple dishes are served at the same time and people have the option to dip their hand-held pieces of bread into whatever dishes take their fancy .
This photo gallery explores the trip wheat takes from the ground until it reaches the table © Isam Hafiz
During Sudan’s Kushite Kingdom some 3,000 - 4,000 years ago, sorghum, millet and barley were the main staple foods in Sudan while wheat flour bread was mostly native to Egypt. The ancient Kushites had close cultural and trading ties with Egypt, which had a well-documented tradition of wheat bread making going back to at least 3000 BCE. Wheat flour bread is known all around Sudan and there are multiple documents and poems stating that bread was baked and sold in the 1900s even though it is likely that it was consumed before then. This is why up until post colonial times, types of wheat flour bread, especially baked bread, was only dominant in northern Sudan where wheat grain is grown. This does not mean that wheat, both wild and farm grown, did not grow elsewhere in central Sudan and Al-Jazira and is eaten, not as bread, but as other types of food. However, due to cultural influences and a changing lifestyles, baked wheat flour bread has become an important staple food all around Sudan especially in cities, indeed so important that the increase of bread prices sparked the nation-wide revolution that erupted in 2018.The introduction of bread has also influenced eating habits. Sudanese people have always eaten food collectively but now instead of a single dish of stew eaten with flat bread loaves, multiple dishes are served at the same time and people have the option to dip their hand-held pieces of bread into whatever dishes take their fancy .
This photo gallery explores the trip wheat takes from the ground until it reaches the table © Isam Hafiz
Storage-vessel
Storage-vessel
A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
A ladle
A ladle
A ladle, made from part of a gourd with inscribed decorations.
Collected in the Eastern Nuba Mountains, from Otoro Nuba people in 1938 by the anthropologist S F Nadal © The Trustees of the British Museum
A ladle, made from part of a gourd with inscribed decorations.
Collected in the Eastern Nuba Mountains, from Otoro Nuba people in 1938 by the anthropologist S F Nadal © The Trustees of the British Museum
A ladle, made from part of a gourd with inscribed decorations.
Collected in the Eastern Nuba Mountains, from Otoro Nuba people in 1938 by the anthropologist S F Nadal © The Trustees of the British Museum