Food Culture in Sub-Saharan Africa PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Culture in Sub-Saharan Africa PDF full book. Access full book title Food Culture in Sub-Saharan Africa by Fran Osseo-Asare. Download full books in PDF and EPUB format.
Author: Fran Osseo-Asare
Publisher: Bloomsbury Publishing USA
ISBN: 0313062269
Category : Social Science
Languages : en
Pages : 226
Get Book
Book Description
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.
Author: Fran Osseo-Asare
Publisher: Bloomsbury Publishing USA
ISBN: 0313062269
Category : Social Science
Languages : en
Pages : 226
Get Book
Book Description
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.
Author: Carola Lentz
Publisher: Taylor & Francis
ISBN: 9789057025648
Category : Cooking
Languages : en
Pages : 300
Get Book
Book Description
First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Kristina Roesel
Publisher: Routledge
ISBN: 1317593979
Category : Business & Economics
Languages : en
Pages : 284
Get Book
Book Description
Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks. This volume presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and 25 case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and Southern Africa, as part of the "Safe Food, Fair Food" project. It describes a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in a data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers.
Author: Verena Raschke-Cheema
Publisher:
ISBN: 9783838150796
Category :
Languages : en
Pages : 260
Get Book
Book Description
Author: Art Hansen
Publisher:
ISBN: 9781685852917
Category :
Languages : en
Pages : 0
Get Book
Book Description
Presents an integrated multidisciplinary perspective on contemporary food issues in Sub-Saharan Africa.
Author: Kathleen Tracy
Publisher: Mason Crest Publishers
ISBN: 9781422246764
Category : Africa
Languages : en
Pages : 0
Get Book
Book Description
"The Middle East might be the cradle of civilization, but Africa is the birthplace of humanity, where the first early humans evolved around two million years ago. Although Asia is bigger in landmass, Africa has the largest number of countries of any continent, many with complex histories. There are more than three thousand recognized ethnic groups in Africa and more than two thousand spoken languages or dialects. For much of recorded history, starting with the ancient Greeks and Romans, Europeans colonized large areas of Africa. In the nineteenth century's age of colonization, France, Britain, Germany, and Spain claimed swaths of land that were home to many previously independent tribal nations now forced to live under one colonial flag. So once European countries granted former colonies independence in the twentieth century, there was often a struggle between ethnic groups looking to stake out their own sovereign land. Over the centuries, Islamic, Catholic, and Protestant faithful have come to different areas of Africa hoping to convert its people. For as important as political and religious colonization was in the evolution of African culture, nothing trumps Mother Nature. Due to its vast size, Africa has five distinct ecosystems: ocean and seacoasts, deserts, mountains, woodland-grasslands (savanna), and forests/rainforests. Some countries have multiple ecosystems, and over the millennia, Africans have adapted to those specific conditions, which determine local agriculture and resources-or lack thereof"--
Author: K. Flynn
Publisher: Springer
ISBN: 113707986X
Category : Social Science
Languages : en
Pages : 254
Get Book
Book Description
A rich ethnographic portrait of food-provisioning processes in a contemporary African city, offering valuable lessons about the powerful roles of gender, migration, exchange, sex, and charity in food acquisition. Based on anthropologist Karen Coen Flynn's study of Mwanza, Tanzania, this work draws on the personal accounts of over 350 market vendors, low, middle and high-income consumers, urban farmers as well as those, including children, who live on the streets. This strikingly original work offers interdisciplinary appeal to a broad audience of both students and professionals interested in anthropology, African studies, urban studies, gender studies and development economics.
Author: Joan Baxter
Publisher:
ISBN: 9781988286020
Category : Cooking
Languages : en
Pages : 285
Get Book
Book Description
"Seven grains of paradise tells the fascinating and much neglected story about many kinds of food--and also delicacies--in Africa, a continent that gets precious little credit for anything, least of all its intricate cuisines, farms, farming know-how, food cultures and its ability to feed itself. It shouldn't be surprising that Africa has all of these, but for many it may be. Centuries of disparaging judgements and a half century of media reports churning out images of famine, disease and conflict on the continent, have eclipsed the facts that Africans have marvellous local foods and culinary cultures, and that small family farms still feed most of the continent. The narrative of the book is driven by Baxter's personal quest to learn about some fascinating and new (to her) foods in a handful of countries in sub-Sahara Africa and collect the stories these tell about the continent's farms, its markets, and its people. Her guides and tutors are the people who grow, sell, buy, prepare, and serve the foods. They help her explore the riddles of a continent better known for hunger than for its food, and why that is. It draws on stories collected over the more than thirty years that she has lived and worked in Africa, and builds on these with meticulous research. From the fabled city of Timbuktu on the southern edge of the Sahara Desert, to the diamond fields of Sierra Leone, from the savannah of northern Ghana, to the rainforests of Central Africa, readers are invited along on a delightful journey of learning and eating--and some drinking too, of invigorating indigenous beverages, brews and palm wine straight from the trees. The culinary journey takes the reader down garden paths, into forests that double as farms, through the chaos of markets and into modest little roadside eateries. The real surprise here is not that Africa should boast such a dazzling array of delicious dishes and culinary traditions and indigenous foods; it is that the rest of the world knows so little about them. Baxter, a journalist, anthropologist, development researcher and writer, and Senior Fellow with the independent think tank, the Oakland Institute, does not shy away from the realities of hunger and poverty and the real lack of amenities, health facilities, and sanitation on the continent. While the book highlights the complexities and delights of African foods and family farms, it also documents the growing risks they face. So even if Seven grains of paradise is intimate and often light in tone, it is also an important and eye-opening work, thoroughly researched. The stories feed the overarching narrative of what makes for healthy food and farms and communities--what they are and how to maintain them on a continent where "slow food" and "local food" are still the normal fare for so many. With its focus on food, the book is timely and likely to garner much attention as the world confronts rising food prices, and the future of food--and the farms that grow it--in the face of climate change."--
Author: Stephen Devereux
Publisher: ITDG Publishing
ISBN:
Category : Business & Economics
Languages : en
Pages : 376
Get Book
Book Description
Most contributions reflect an evolution of thinking during the 1990s.
Author: Tamra Orr
Publisher: 'The Rosen Publishing Group, Inc'
ISBN: 1725321742
Category : Juvenile Nonfiction
Languages : en
Pages : 50
Get Book
Book Description
From conquering a difficult natural environment to fighting in political power struggles, the peoples of Sub-Saharan Africa have met every obstacle with determination. Comprised of 46 countries, this region is also diverse and bountiful with vibrant cultures. This book features fact-filled text that explores and explains this area's cultures. Full-color photographs spotlight the clothes, art, celebrations, and traditions that make Sub-Saharan Africa such a splendid and enduring place.
