ABSTRACT: This article explores the evolution and transition of Sub-Saharan cuisines from marginalized spaces to an established cultural presence in the West. I show the progression and transformation of the perception of Sub-Saharan cuisines in France beyond their association with their socioeconomic and political history. A comparative study of gastronomic critics and articles published in the last ten years in French national newspapers allows me to demonstrate how a new generation of chefs has reclaimed their cultural heritage in order to reassert the value of the cultural production they grew up with, and battle the stereotypes associated with them.
Déborah Lee-Ferrand (Mon,) studied this question.