[ Implication de l’agriculture durable pour la pérennisation de la gastronomie et l’authenticité culinaire congolaise dans les sites récréatifs de la commune de la N’sele à Kinshasa (RD Congo): Analyse et perspectives ]
Volume 75, Issue 2, November 2024, Pages 134–158
Kaki Ngisila Blanchard1
1 Doctorant à l’Université Pédagogique Nationale, Faculté des Sciences, département de Géographie et Sciences de l’Environnement, RD Congo
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Gastronomy concerns all travelers throughout their stays. Culturally speaking, across cities or countries considered as major recipients of international tourism, there are internationally recognized tourist culinary specialties and certified according to their authenticity, originality and preserved and conserved qualities. In addition, the Kinois often consume traditional tourist meals improved in different recreational sites scattered throughout this capital of more than 17 million inhabitants, especially in the tourist commune of the commune of N’sele. However, all these products are of agricultural origin, a significant quantity of which is imported or produced internally but under unknown conditions, often non-ecological. The overall objective of this study is the promotion of sustainable agriculture which is the basis of sustainable and perennial gastronomic tourism. The methodological approach used for this study is diverse and multidisciplinary. Documentary analysis, systemic approach, comparison, observation, field survey, probabilistic sampling of 490 tourists in different sites, computer processing of data (Word and Excel 2016), statistical approach and literary and scientific interpretation allowed the realization of this article. However, it results that Congolese gastronomy attracts 95% of tourists in these recreational sites located in the commune of N’sele and only 5% come for foreign meals. Of these dishes, freshwater fish occupy the first position, especially the form of cooking in papillote with freshwater fish leaves, called «liboke or maboke». Reason why, in the concern for health and tourism sustainability, the Congolese State must commit to the culinary certification of local meals, their promotion throughout the world, the financing and promotion of sustainable agriculture to support local agricultural products and sustainable culinary tourism. Tourists and investors in the sector must advocate for the preservation of our cultural and culinary identity through the consumption and promotion of our own meals.
Author Keywords: sustainable agriculture, sustainable tourism, culinary specialty, gastronomy, Maboke.
Volume 75, Issue 2, November 2024, Pages 134–158
Kaki Ngisila Blanchard1
1 Doctorant à l’Université Pédagogique Nationale, Faculté des Sciences, département de Géographie et Sciences de l’Environnement, RD Congo
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Gastronomy concerns all travelers throughout their stays. Culturally speaking, across cities or countries considered as major recipients of international tourism, there are internationally recognized tourist culinary specialties and certified according to their authenticity, originality and preserved and conserved qualities. In addition, the Kinois often consume traditional tourist meals improved in different recreational sites scattered throughout this capital of more than 17 million inhabitants, especially in the tourist commune of the commune of N’sele. However, all these products are of agricultural origin, a significant quantity of which is imported or produced internally but under unknown conditions, often non-ecological. The overall objective of this study is the promotion of sustainable agriculture which is the basis of sustainable and perennial gastronomic tourism. The methodological approach used for this study is diverse and multidisciplinary. Documentary analysis, systemic approach, comparison, observation, field survey, probabilistic sampling of 490 tourists in different sites, computer processing of data (Word and Excel 2016), statistical approach and literary and scientific interpretation allowed the realization of this article. However, it results that Congolese gastronomy attracts 95% of tourists in these recreational sites located in the commune of N’sele and only 5% come for foreign meals. Of these dishes, freshwater fish occupy the first position, especially the form of cooking in papillote with freshwater fish leaves, called «liboke or maboke». Reason why, in the concern for health and tourism sustainability, the Congolese State must commit to the culinary certification of local meals, their promotion throughout the world, the financing and promotion of sustainable agriculture to support local agricultural products and sustainable culinary tourism. Tourists and investors in the sector must advocate for the preservation of our cultural and culinary identity through the consumption and promotion of our own meals.
Author Keywords: sustainable agriculture, sustainable tourism, culinary specialty, gastronomy, Maboke.
Abstract: (french)
La gastronomie préoccupe tous les voyageurs à travers leurs séjours. Culturellement parlant à travers les villes où pays considérés comme des grands récepteurs du tourisme international, il existe des spécialités culinaires touristiques reconnues à l’échelle internationale et certifiées selon leurs authenticités, leurs originalités et leurs qualités préservés et conservés. Par ailleurs, les Kinois consomment souvent des repas touristiques traditionnels améliorés dans différents sites récréatifs disséminés à travers cette capitale de plus de 17 millions d’habitants, surtout dans la commune touristique de la commune de la N’sele. Cependant, tous ces produits sont d’origine agricole dont une quantité importante est importée ou produit à l’interne mais à des conditions inconnues, souvent non écologiques. L’objectif global de cette étude est la promotion de l’agriculture durable qui est le socle du tourisme gastronomique durable et pérenne. L’approche méthodologique utilisée pour cette étude est diverse et multidisciplinaire. L’analyse documentaire, l’approche systémique, la comparaison, l’observation, l’enquête de terrain, l’échantillonnage probabiliste de 490 touristes dans différents sites, le traitement informatique des données (Word et Excel 2016), l’approche statistique et l’interprétation littéraire et scientifique ont permis la réalisation de cet article. Cependant, il résulte que la gastronomie congolaise attire 95% des touristes dans ces sites récréatifs situés dans la commune de la N’sele et 5% seulement viennent pour des repas étrangers. De ces mets, les poissons d’eau douce occupent la première position, surtout la forme de cuisson de papillote aux feuilles des poissons d’eau douce, appelé « liboke ou maboke ». Raison pour laquelle, dans le souci de la durabilité sanitaire et touristique, l’Etat congolais doit s’engager à la certification culinaire des repas locaux, à leur valorisation à travers le monde, au financement et à la promotion de l’agriculture durable pour soutenir les produits agricoles locaux et le tourisme culinaire durable. Les touristes et investisseurs du secteur doivent militer à la conservation de notre identité culturelle et culinaire à travers la consommation et la promotion de nos propres repas.
Author Keywords: agriculture durable, tourisme durable, spécialité culinaire, gastronomie, Maboke.
How to Cite this Article
Kaki Ngisila Blanchard, “Implication of sustainable agriculture for the sustainability of Congolese gastronomy and culinary authenticity in recreational sites in the commune of N’sele in Kinshasa (DR Congo): Analysis and perspectives,” International Journal of Innovation and Scientific Research, vol. 75, no. 2, pp. 134–158, November 2024.
