Food culture in sub-Saharan Africa / Fran Osseo-Asare.

Format:

Book

Author/Creator:

Osseo-Asare, Fran.

Series:

Food culture around the world 1545-2638

Food culture around the world, 1545-2638

Language:

English

Subjects (All):

Cooking--Africa, Sub-Saharan.

Cooking.

Food habits--Africa, Sub-Saharan.

Food habits.

Sub-Saharan Africa.

Physical Description:

xxvii, 191 pages : illustrations, map ; 24 cm.

Place of Publication:

Westport, Conn. : Greenwood Press, 2005.

Summary:

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. This is the first reference to reveal the everyday food cultures of West, southern, East, and Central African peoples.

Contents:

Contents

Series foreword / Ken Albala

Acknowledgments

Introduction: social change and food culture in Sub-Saharan Africa

Timeline

West Africa

South Africa

East Africa

Central Africa

Glossary

Resource guide

Bibliography

Index.

Notes:

Includes bibliographical references (pages [173]-179) and index.

ISBN:

0313324883

9780313324888

OCLC:

58527114

Publisher Number:

99946280384