A survey of laxoox/canjeero, a traditional Somali flatbread
Production Styles
Bibliographic Data
| ID | 5166703 |
|---|---|
| Authors | Erin Wolgamuth (corresponding author), Salwa Yusuf, Ali Hussein (0009-0005-0158-3353, Hormuud University), Antonella Pasqualone (0000-0001-6675-2203, European Institute for Advanced Studies in Management, corresponding author) |
| Year | 2022 |
| Volume | 9 |
| Issue | 1 |
| Publication date | 2022-12-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-022-00138-3 |
| OpenAlex | W4283219515 |
| Language | EN |
| Citations received | 2 |
| References cited | 30 |
Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known ascanjeeroin southern regions andlaxooxin northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia's Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread.Laxoox/canjeeroproduction was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles ("heritage," "new heritage," "innovative," and "global") illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today.Graphical abstract
Archaeology · Economics · Geography · Pastoralism · Social science · Sociology · Somali · Culinary Culture and Tourism · Global Maritime and Colonial Histories · Rangeland Management and Livestock Ecology
UNHCR – United Nations High Commissioner For Refugees
Preliminary report on excavations in Lalibela and Natchabiet Caves, Begemeder
Subsistence mosaics, forager-farmer interactions, and the transition to food production in eastern Africa
Food sovereignty
Indigenous and traditional foods of Sri Lanka
Healthy food traditions of Asia
Traditional flat breads spread from the Fertile Crescent
The multiplicity of halal standards
Ethnic food culture of Chhattisgarh state of India
Plant-based traditional foods and beverages of Ramotswa Village, Botswana
Factors in the Division of Labor by Sex
Griddles, Ovens, and Agricultural Origins
| Unique citing works | 2 |
|---|---|
| Citations per year | 0,67 |
| Citation span | 2023 - 2024 (2) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 2 |