Food culture around the world food culture in sub saharan africa

Rubriek: Textual/Printed/Reference Materials - Boek

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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.



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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Food and Identity in a Globalising World- Food and Identity in Nineteenth and Twentieth Century Ghana

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Western African Studies - Themes in West Africa’s History

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There has long been a need for a new textbook on west africa s history in themes in west africa s history editor emmanuel kwaku akyeampong and his contributors meet this need examining key themes in west africa s prehistory to the present through the lenses of their different disciplines t Direct beschikbaar .. MEER INFO

A History of West Central Africa to 1850

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Based on substantial new research from primary sources and archives this accessible interpretative history of west central africa from earliest times to 1852 gives comprehensive and in depth coverage of the region with equal focus given to both internal histories or inter state interactions and ex 2 - 3 weken .. MEER INFO

Taal: en

Bindwijze: Onbekende bindwijze

Oorspronkelijke releasedatum: 30 juni 2005

Aantal pagina's: 224

Illustraties: Nee

Hoofdauteur: Fran Osseo-Asare

Hoofduitgeverij: Greenwood

Originele titel: Food Culture in Sub-Saharan Africa

Editie: New title

Extra groot lettertype: Nee

Product breedte: 156 mm

Product hoogte: 25 mm

Product lengte: 235 mm

Verpakking breedte: 241 mm

Verpakking hoogte: 20 mm

Verpakking lengte: 165 mm

Verpakkingsgewicht: 492 g

EAN: 9780313324888

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