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- Moyo, Kerbina, 1973-
(författare)
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Women's Access to Land in Tanzania : The Case of the Makete District
- 2017
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Access to land is crucial for combating discrimination. Women who are denied such access tend to be disadvantaged, a pattern that results in economic powerlessness. Tanzana is among the most undeveloped nations in the world, where gender inequalities with respect to accessing land are central problems. This study consequently aims at investigating women's access to land through customary land tenure in the Makete district in Tanzania. A case study strategy was adopted to address the research problem, whereby interviews, focus group discussions and documentary reviews were the main data collection methods.The findings indicate that the majority of women within villages are illiterate; unaware of any existing entitlements and lacking insufficient assets to fight for their rights, and that their involvement in land administration institutions is limited. At the familiy level, daughters and women are deprived of any right to possess land through inheritance because relatives believe they will be married to other families from which they will then gain access to land. This generally has been proven not to be the case. After marriage, women commonly are apportioned land strictly for crop cultivation (usufruct rights). Consequently, there are many challenges in realising women's property rights in Tanzania. These challenges include the dualisim of the property rights system: customary tenure operates alongside statutory tenure; inadequate knowledge about women's property rights by both women and men; negative attitudes towards women's influence, position, capability and reputation; outdated customs; archaic and conflicting interests in laws; and lack of legal capacity (empowerment) as to property rights.The most important tools for meeting these challenges include education and awareness campaigns that are designed to build the capacity of citizens as to the necessity of equity in access to property rights (land) using various legal tools at varying levels. Other measures include amending and repealing outdated laws, including provisons dicriminating against women's property rights and contradicting constitutional provisons and other international instruments. Other avenues are advocacy and working for behavioural chages can also be invoked by empowering individuals at all stages of life, supporting their involvement in productive activities and creating group networks, and facilitating the formation of community-based organisations as well as building capacity by mainstreaming land adminstration institutions.
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| 2. |
- Wellton, Lotte, 1959-
(författare)
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Making Meals in Restaurants : Daily Practices and Professional Ideals
- 2017
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Thanks to the gastronomic development in recent decades in Sweden, the restaurant industry is growing significantly and has opportunities to attract new and wider groups of labour. However, despite media images of successful chefs and culinary creativity, there is a common perception of tiring working conditions and low wages that prevent restaurants from attracting staff.The overall aim of this thesis is to elucidate how professionalism is done and reproduced inside the restaurant industry by means of practice theory and the Five Aspects Meal Model. By an empirically grounded understanding of daily practices in small restaurants the thesis will show and explain how professionalism including leadership, is formed and understood among restaurant practitioners. Additionally by conceptualizing professionalism in restaurant work the thesis will provide a solid basis for the discussion of how knowledge transfer in the restaurant industry can develop. The scientific methods used in two studies were qualitative: interviews with owners/managers/head chefs of small restaurants in a tourist resort and in four major cities in Sweden, and indepth workplace observations including talks with the owners/managers/head chefs and their staff.The results show how daily work in restaurants contain conflicting practices, such as timeconsuming workload and slow knowledge growth together with lack of control and planning that collide with expectations of creativity and development. Leadership in restaurant kitchens is dependent on knowledge of materiality and ability to show and guide staff as well as having overview and foresight in the daily work. The results also suggests that professionalism in the industry entails practices of mastering the materiality, observant management and, time use including loyal perseverance. The thesis contributes to an indepth discussion of professionalism in restaurants and the industry’s ability to develop time-use, leadership, and new ways of learning, in order to attract and retain staff.
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