Food and Africa often seem to be closely linked, though only on a very superficial level: Africa is either associated with a lack of food and famine, or with gastronomy and the cultivation of exotic fruits.
By organizing an international conference on Africa and Food,
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The symposium was opened
by Patrick Van Damme, president of
the Africa Platform, Ghent University
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It aimed to contribute to the scholarly debate in which food is not only seen in terms of problematic situations in Africa, but also and primarily in terms of new challenges and opportunities that have emerged in the area.
Programme GAPSYM7 [PDF]
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