Food Culture In Sub-Saharan Africa

Food Culture In Sub-Saharan Africa

by Fran Osseo-Asare
     
 

ISBN-10: 0313324883

ISBN-13: 9780313324888

Pub. Date: 06/01/2005

Publisher: ABC-CLIO, Incorporated

East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers

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Overview

East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves.

Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.

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Product Details

ISBN-13:
9780313324888
Publisher:
ABC-CLIO, Incorporated
Publication date:
06/01/2005
Series:
Food Culture around the World
Edition description:
New Edition
Pages:
224
Product dimensions:
6.14(w) x 9.21(h) x 0.56(d)

Table of Contents

Series Foreword

Acknowledgments

Introduction: Social Change and Food Culture in sub-Saharan Africa

Timeline

West Africa

South Africa

East Africa

Central Africa

Resource Guide

Glossary

List of Recipes

Bibliography

Index

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