Food Culture in Sub-Saharan Africa

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Fran Osseo-Asare

ISBN: 0-313-32488-3

ISBN-13: 978-0-313-32488-8

DOI:

224 pages

Greenwood Press

Publication: 6/30/2005

List Price: $51.95 (UK Sterling Price: £35.95)

Availability: In Stock

Media Type: Hardcover

Also Available: Ebook

Trim Size: 6 1/8 x 9 1/4

Subjects:

Popular Culture » Food
Multicultural Studies » African Studies

Series Title: Food Culture around the World

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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