Food Culture in Sub-Saharan Africa (Food Culture around the World Series)
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,...
Search in google:
Marching across cultures and regions, Osseo-Asare (the founder and editor of a Web site on sub-Saharan food) offers a factual explanation of how many of the big continent's diverse populations grow, cook, and eat food. The text—curiously bland—also offers details about history, religions, ways of life, celebrations of special occasions, and how African and American foodways are related. The volume is illustrated with small b&w photos. Annotation ©2005 Book News, Inc., Portland, OR
Series ForewordAcknowledgmentsIntroduction: Social Change and Food Culture in sub-Saharan AfricaTimelineWest AfricaSouth AfricaEast AfricaCentral AfricaResource GuideGlossaryList of RecipesBibliographyIndex
