Fig 1.
The (simplified) life cycle of Taenia solium, modified from [7].
T. solium eggs are shed by infected humans and passed on to humans or pigs through ingestion of faecal matter, causing (neuro)cysticercosis. If infected pork is consumed, humans can develop taeniosis, thus completing the cycle.
Fig 2.
The entry of newcomers in the communities of practice (CoPs), learning by engagement and interaction. The newcomers continue their path into the centre of the CoP, becoming old-timers at the practice (modified from [28]).
Table 1.
Characteristics and tribal ethnicity of 64 informants from the four study villages.
Table 2.
Overview of number of interviews.
Table 3.
Overview of number of observations of cooking sessions involving pork preparation.
Table 4.
Answers to the question “Have you ever heard of “white nodules” in pork?” from 63 informants.
Table 5.
Answers to the question “Have you ever heard of “white nodules” in pork?” from 63 informants, as in Table 4 but divided into informant groups.
Fig 3.
A restaurant workstation in Factory Village showing the three types of pork for sale in the restaurant.
On the right on the plate, plantains are seen alongside the dipped pork. On the left, the restaurant female cook is cutting the ready-to-serve pork and plantains on the wooden table where also the raw pork is located (in front).
Fig 4.
The influx of new practices in an existing Community of Practice (CoP).