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This book describes Ivorian gastronomy. It is based on culinary recipes from the Abouré, Agni, Baoulé, Dan, Gouro and Senoufo peoples, and describes the preparation and presentation methods used to showcase the country's rich gastronomic heritage. In doing so, he confirms that gastronomy, in its deployment and implementation, contributes to the promotion and valorization of the languages and cultures of the peoples. It includes the names of the dishes and the ingredients used in their preparation in local languages. Since gastronomy is a key cultural component, it is also a tourist attraction. Consequently, it is a cultural and linguistic variable to be promoted for a country like Côte d'Ivoire, which is making tourism a vector of its economy.
About the author
GOORÉ Lou Sôho Prisca é doutoranda em sociolinguística no Departamento de Ciências da Linguagem e da Comunicação da Universidade Alassane Ouattara de Bouaké, na República da Costa do Marfim. É autora de Les anthroponymies des peuples gouro de Sinfra (2020), publicado pelas Editions Universitaires Européennes.
