Conch Gone? Examining Cultural Preservation through Bahamian Culinary Menus
Event Type
Research Presentation
Academic Department
Psychology
Location
Dana Science Building, 2nd floor
Start Date
24-4-2026 1:00 PM
End Date
24-4-2026 2:30 PM
Description
This study examined how Bahamian cuisine is represented on restaurant menus in Nassau, New Providence amid a dominating tourism industry. Using a stratified random sample of 30 restaurants, 1,155 menu items were coded for cultural origin, cultural language use, promotional features, as well as pricing. The results show that international dishes appear more frequently, regardless of the target audience. However, the proportion of Bahamian dishes did not differ between tourism-oriented and local-oriented restaurants. Cultural language was also strikingly higher for Bahamian items, and their pricing was equivalent to that of the international dishes. Furthermore, Bahamian dishes received slightly more promotional emphasis, which suggests cultural integration rather than commodification. These findings indicate that despite the tourism industry's influence, Bahamian cuisine remains a priority and is protected in both language and presentation, reflecting ongoing efforts toward cultural preservation within a highly globalized food market.
Conch Gone? Examining Cultural Preservation through Bahamian Culinary Menus
Dana Science Building, 2nd floor
This study examined how Bahamian cuisine is represented on restaurant menus in Nassau, New Providence amid a dominating tourism industry. Using a stratified random sample of 30 restaurants, 1,155 menu items were coded for cultural origin, cultural language use, promotional features, as well as pricing. The results show that international dishes appear more frequently, regardless of the target audience. However, the proportion of Bahamian dishes did not differ between tourism-oriented and local-oriented restaurants. Cultural language was also strikingly higher for Bahamian items, and their pricing was equivalent to that of the international dishes. Furthermore, Bahamian dishes received slightly more promotional emphasis, which suggests cultural integration rather than commodification. These findings indicate that despite the tourism industry's influence, Bahamian cuisine remains a priority and is protected in both language and presentation, reflecting ongoing efforts toward cultural preservation within a highly globalized food market.
Comments
Under the direction of Dr. Bonnie Bowers.