Food Culture in Sub-Saharan Africa (Google eBook)
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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Review: Food Culture in Sub-Saharan AfricaUser Review - Nina Chachu - Goodreads
Had been looking forward to reading this, which is a bit on the academic side. Enjoyed the recipes, though I haven't tried any yet. Looking forward to eating some home-cooked Ethiopian food in the not so distant future Read full review
Review: Food Culture in Sub-Saharan AfricaUser Review - Summer - Goodreads
The "Food Culture Around the World" series is quite good, and this book is no exception. African cuisines don't tend to get as much exposure in culinary writing, and it's always interesting to see how eating fits in with society and culture. Read full review
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Food Culture in Sub-Saharan Africa by Fran Osseo-Asare. Published June 30, 2005, by Greenwood Press. Hardback, 224 pages, List price, ...
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Diversity in People: Arab Americans—Who Are They?
Food Culture in Sub-Saharan Africa by Fran Osseo-Asare. Published June 30, 2005, by Greenwood Press. Hardback, 224 pages. List price, $49.95 ...
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Koranteng's Toli: Comfort Food and Rare Groove
I was recently re-reading Food Culture in Sub-Saharan Africa by Fran Osseo-Asare - a book I've been meaning to review since it came out last year. ...
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Food culture in Sub-Saharan Africa (Food culture around the world). Auteur(s) : OSSEO-ASARE Fran Date de parution: 07-2005 Langue : ANGLAIS Hardback ...
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タイトル：Food Culture in Sub-Saharan Africa：FOOD CULTURE IN SUB SAHARAN AF(Food Culture Around the World). この商品の関連ジャンルです。 ...
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