People’s perception of African cuisine in Kuopio
Oriyomi, Sidiqot Temilola; Adeogun, Ajoke Dolapo; Oriyomi, Sidiqot (2024)
Oriyomi, Sidiqot Temilola
Adeogun, Ajoke Dolapo
Oriyomi, Sidiqot
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024052917585
https://urn.fi/URN:NBN:fi:amk-2024052917585
Tiivistelmä
This research focuses on people’s perceptions of African cuisine in Kuopio, Finland. The absence of African cuisine in the city served as the starting point for the study. The primary objective was to gather data on potential demand for and customers’ willingness to try African cuisine.
A quantitative research design was used in the thesis, and information was collected from 134 Kuopio residents aged 18–64. A standard survey including demographics, eating habits, preferences, and experiences with African cuisine was used to gather the data.
The respondents expressed a strong interest in trying new ethnic dishes, and the results showed a diverse representation of the demographic classifications. Even though almost half of the participants had tried African cuisine, the study showed different levels of contentment and enthusiasm. South African cuisine was the most popular, followed closely by West African and Central African cuisines. Also, there was a strong desire to attend cultural events like culinary festivals that included African cuisine.
A quantitative research design was used in the thesis, and information was collected from 134 Kuopio residents aged 18–64. A standard survey including demographics, eating habits, preferences, and experiences with African cuisine was used to gather the data.
The respondents expressed a strong interest in trying new ethnic dishes, and the results showed a diverse representation of the demographic classifications. Even though almost half of the participants had tried African cuisine, the study showed different levels of contentment and enthusiasm. South African cuisine was the most popular, followed closely by West African and Central African cuisines. Also, there was a strong desire to attend cultural events like culinary festivals that included African cuisine.