2024年第31讲总第844讲（眼前的世界:学者的海外研究 第十六讲）
题目：Exploring Development questions in Africa（探讨非洲发展问题）
地点：社会学院308室/腾讯会议546-215-310
时间：2024年6月5日14:00-16:00
主持人：刘玉照，上海大学教授
主讲人：
Prof. Mayke Kaag，莱顿大学（Leiden University）非洲研究中心全职教授，研究重点为非洲跨国关系，包括土地问题、跨国慈善机构以及与离散社群的关系；
Assoc.Prof. Gerard Prinsen，梅西大学（Massey University）副教授，研究领域为发展研究，集中于非洲欠发达地区公共教育、卫生服务和小型企业；发展计划设计，集中于逻辑模型和综合指标。
内容简介：
Exploring the educational question in Africa from the perspective of flows and (dis)connections
Prof. Mayke Kaag (Leiden University)
In this talk, I will explore how Africa’s educational landscape has changed over the last decades, through privatization but also because an increasingly diverse set of global actors have invested themselves in education in Africa. These include the Confucius Institute, but also Malaysian and Korean universities, Turkish schools, and educational initiatives from the USA, Japan etcetera that all have contributed to a diverse educational offer. How do Africans respond to this? What kind of education do they want and chose? And how have educational choices have an influence on Africans’ connections to the rest of the world? These and related questions will be discussed.
在本讲座中，我将探讨非洲的教育格局在过去几十年中是如何通过私有化以及越来越多的投身于非洲教育的全球参与者而发生变化的。这些参与机构包括孔子学院、马来西亚和韩国的大学、土耳其的学校以及美国、日本等国的教育计划，它们都为非洲教育的多样化做出了贡献。非洲人对此有何反应？他们想要和选择什么样的教育？教育选择如何影响非洲人与世界其他地区的联系？我们将就上述问题进行讨论。
Meat and food safety in Tanzania
Assoc.Prof. Gerard Prinsen (Massey University)
The rapidly expanding commercialization of red meat production in Africa also rapidly increases the risks of outbreaks of foodborne diseases caused by bacteria like Salmonella and Campylobacter. Public health policies and regulations regarding meat safety in East Africa’s butcheries and eateries seem to be of limited effectiveness. This talk shares some findings from international interdisciplinary research (2015-2019) in Northern Tanzania to [1] understand meat-handling practices in the meat value chain and [2] advise authorities where and how public health policy interventions would be most effective and acceptable.
非洲红肉生产商业化的迅速发展，也迅速增加了由沙门氏菌和弯曲杆菌等细菌引起的食源性疾病爆发的风险。对此，东非屠宰场和餐馆有关肉类安全的公共卫生政策和法规似乎效果有限。本讲座分享了在坦桑尼亚北部开展的国际跨学科研究（2015-2019年）的一些发现，旨在：[1] 了解肉类价值链中的肉类处理方法；[2] 向当局提供建议，说明公共卫生政策干预措施在哪里以及如何最有效、最容易被接受。
