Food Culture In Sub Saharan Africa
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Author |
: Fran Osseo-Asare |
Publisher |
: Bloomsbury Publishing USA |
Total Pages |
: 226 |
Release |
: 2005-06-30 |
ISBN-10 |
: 9780313062261 |
ISBN-13 |
: 0313062269 |
Rating |
: 4/5 (61 Downloads) |
Synopsis Food Culture in Sub-Saharan Africa by : Fran Osseo-Asare
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 |
: Gary Hoppenstand |
Publisher |
: Greenwood Publishing Group |
Total Pages |
: 452 |
Release |
: 2007 |
ISBN-10 |
: UCSC:32106019498713 |
ISBN-13 |
: |
Rating |
: 4/5 (13 Downloads) |
Synopsis The Greenwood Encyclopedia of World Popular Culture by : Gary Hoppenstand
An encyclopedia describes all aspects of world culture, broken down into six regional categories, discussing the art, dance, fashion, food, pastimes, periodicals, recreation, and transportation of each region.
Author |
: James C. McCann |
Publisher |
: Ohio University Press |
Total Pages |
: 233 |
Release |
: 2009-10-31 |
ISBN-10 |
: 9780896804647 |
ISBN-13 |
: 089680464X |
Rating |
: 4/5 (47 Downloads) |
Synopsis Stirring the Pot by : James C. McCann
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
Author |
: Arianna Huhn |
Publisher |
: Berghahn Books |
Total Pages |
: 257 |
Release |
: 2020-09-10 |
ISBN-10 |
: 9781805399070 |
ISBN-13 |
: 1805399071 |
Rating |
: 4/5 (70 Downloads) |
Synopsis Nourishing Life by : Arianna Huhn
In this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.
Author |
: Kristina Roesel |
Publisher |
: Routledge |
Total Pages |
: 284 |
Release |
: 2020-12-18 |
ISBN-10 |
: 0367739585 |
ISBN-13 |
: 9780367739584 |
Rating |
: 4/5 (85 Downloads) |
Synopsis Food Safety and Informal Markets by : Kristina Roesel
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 |
: Kristina Roesel |
Publisher |
: Routledge |
Total Pages |
: 285 |
Release |
: 2014-10-03 |
ISBN-10 |
: 9781317593973 |
ISBN-13 |
: 1317593979 |
Rating |
: 4/5 (73 Downloads) |
Synopsis Food Safety and Informal Markets by : Kristina Roesel
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 |
: |
Publisher |
: |
Total Pages |
: 316 |
Release |
: 1981 |
ISBN-10 |
: UIUC:30112018981495 |
ISBN-13 |
: |
Rating |
: 4/5 (95 Downloads) |
Synopsis Food Problems and Prospects in Sub-Saharan Africa by :
Author |
: CAITLIN. FINLAYSON |
Publisher |
: |
Total Pages |
: |
Release |
: 2019 |
ISBN-10 |
: OCLC:1096527197 |
ISBN-13 |
: |
Rating |
: 4/5 (97 Downloads) |
Synopsis WORLD REGIONAL GEOGRAPHY. (PRODUCT ID 23958336). by : CAITLIN. FINLAYSON
Author |
: Stephen Devereux |
Publisher |
: ITDG Publishing |
Total Pages |
: 376 |
Release |
: 2001 |
ISBN-10 |
: STANFORD:36105110194953 |
ISBN-13 |
: |
Rating |
: 4/5 (53 Downloads) |
Synopsis Food Security in Sub-Saharan Africa by : Stephen Devereux
Most contributions reflect an evolution of thinking during the 1990s.
Author |
: National Research Council |
Publisher |
: National Academies Press |
Total Pages |
: 405 |
Release |
: 1996-02-14 |
ISBN-10 |
: 9780309176897 |
ISBN-13 |
: 0309176891 |
Rating |
: 4/5 (97 Downloads) |
Synopsis Lost Crops of Africa by : National Research Council
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club