Global food consumption patterns have shifted from traditional, local food sources to ultra-processed foods, global brands and imported products. In remote areas, where improted food is expensive and limited, nutritional health is rapidly declining. Nutrition studies often recommend that remote communities should return to a more traditional diet. But what are the socio-economic pressures surrounding the nutrition transition and how to people feel about eating traditional food?
Using ethnography as my main method, I will be exploring attitudes to traditional food in remote communities, exploring themes of stigma, inequality and identity.