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Food Culture in Sub-Saharan Africa
Fran Osseo-Asare
ISBN: 0-313-32488-3
ISBN-13: 978-0-313-32488-8
224 pages
Greenwood Press
Publication: 6/30/2005
List Price: $51.95 (UK Sterling Price: £35.95)
Discount Price: $25.98 Sale Price for U.S. Customers Only. Save 50%. Ends 12/31/2009.
Availability: In Stock
Media Type: Hardcover
Also Available: Ebook
Trim Size: 6 1/8 x 9 1/4
Subjects:
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.
Table of Contents:
  • Series Foreword
    Acknowledgments
    Introduction: Social Change and Food Culture in sub-Saharan Africa
    Timeline
    West Africa
    South Africa
    East Africa
    Central Africa
    Resource Guide
    Glossary
    List of Recipes
    Bibliography
    Index
About the Author: Fran Osseo-Asare is a food historian, an expert on food in West Africa, the founder and editor of betumi.com, a Web site on sub-Saharan food, and the author of an African cookbook for children.
LCC Class: 394
PDF Catalogs:
Sale Catalog 2008.pdf
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