« En ville, les Africains sophistiqués ne mangent pas de ces plats-là »
Une histoire sociale de la consommation de petites céréales à Bulawayo (Rhodésie du Sud, années 1920-1950)
DOI :
https://doi.org/10.51185/journals/rhca.2021.e554Mots-clés :
petites céréales, maïs, modèles culinaires, histoire de l'alimentation, colonialisme, culture urbaine africaine, Bulawayo, Rhodésie du sud, ZimbabweRésumé
Fondée en 1840, la ville de Bulawayo témoigne du développement urbain et de l’évolution des cultures alimentaires en Afrique australe et en Rhodésie du Sud (actuel Zimbabwe). Au temps du Gouvernement Responsable de 1923, la ville compte une population très diverse et s’impose non seulement comme le centre économique de la colonie britannique naissante, mais aussi comme le lieu emblématique des relations complexes entre Noirs et Blancs qui caractérisent la période coloniale. En s’appuyant sur l’histoire de la cuisine et des habitudes alimentaires liées aux petites céréales africaines – sorgho, millet et rapoko –, cet article retrace le développement de pratiques alimentaires nouvelles à Bulawayo. Basé sur les Archives nationales du Zimbabwe et l’historiographie existante, il a recours à l’histoire de ces petites céréales dans l’alimentation des citadins pour repenser certains aspects des relations socio-politiques entre Noirs et Blancs dans les cultures urbaines africaines, du début des années 1920 à l’aube de la Fédération des Rhodésies et du Nyassaland en 1953. Contribuant à une historiographie des villes africaines en plein essor, cet article démontre aussi comment, à l’époque coloniale, l’histoire des relations sociales et des changements de consommation à Bulawayo peut être analysée au prisme de l’estomac.
Traduction : Gilles Baro, Sophie Dulucq et Camille Evrard.
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Certains droits réservés 2021 Bryan Kauma, Sandra Swart; Gilles Baro, Sophie Dulucq, Camille Evrard
Ce travail est disponible sous licence Creative Commons Attribution - Pas d’Utilisation Commerciale 4.0 International.
