Food Culture in Sub-Saharan Africa

Informationen zum Autor Fran Osseo-Asare is a food historian, an expert on food in West Africa, the founder and editor of betumi.com, a Web site on sub-Saharan food, and the author of an African cookbook for children. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis 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 ...

Détails du produit

• Auteurs: Fran Osseo-Asare, Osseo-Asare Fran
• Edition: Greenwood Press
• Langues: Anglais
• Recommandation d'âge: 7 à 17 ans
• Format d'édition: Livre Relié
• Sortie: 01.06.2005
• EAN: 9780313324888
• ISBN: 978-0-313-32488-8
• Dimensions: 160 mm x 241 mm x 18 mm
• Thèmes: Food Culture Around the World; Food Culture around the World
• Catégories: Livres de conseils > Cuisine & boissons; Sociology, COOKING / General, SOCIAL SCIENCE / Sociology / General, Sociology: customs & traditions, SOCIAL SCIENCE / Anthropology / Cultural & Social, SOCIAL SCIENCE / Customs & Traditions, Cookery / food & drink etc, Food & society, Cultural studies: customs and traditions, Cultural studies: food and society, Sub-Saharan Africa, Cookery / food and drink / food writing, Geography and World Cultures: Culture