Food Culture in Sub-Saharan Africa

Food Culture in Sub-Saharan Africa

Author: Fran Osseo-Asare

Publisher: Bloomsbury Publishing USA

Published: 2005-06-30

Total Pages: 226

ISBN-13: 0313062269

DOWNLOAD EBOOK

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.


The Greenwood Encyclopedia of World Popular Culture

The Greenwood Encyclopedia of World Popular Culture

Author: Gary Hoppenstand

Publisher: Greenwood Publishing Group

Published: 2007

Total Pages: 452

ISBN-13:

DOWNLOAD EBOOK

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.


Food Culture in Sub-Saharan Africa

Food Culture in Sub-Saharan Africa

Author: Fran Osseo-Asare

Publisher: Greenwood

Published: 2005-06-30

Total Pages: 0

ISBN-13: 0313324883

DOWNLOAD EBOOK

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.


Stirring the Pot

Stirring the Pot

Author: James C. McCann

Publisher: Ohio University Press

Published: 2009-10-31

Total Pages: 233

ISBN-13: 089680464X

DOWNLOAD EBOOK

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.


Nourishing Life

Nourishing Life

Author: Arianna Huhn

Publisher: Berghahn Books

Published: 2020-09-10

Total Pages: 257

ISBN-13: 1805399071

DOWNLOAD EBOOK

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.


Lost Crops of Africa

Lost Crops of Africa

Author: National Research Council

Publisher: National Academies Press

Published: 2006-10-27

Total Pages: 378

ISBN-13: 0309164540

DOWNLOAD EBOOK

This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.


Lost Crops of Africa

Lost Crops of Africa

Author: National Research Council

Publisher: National Academies Press

Published: 1996-02-14

Total Pages: 405

ISBN-13: 0309176891

DOWNLOAD EBOOK

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


Warriors

Warriors

Author: Gerald Hanley

Publisher: Eland Publishing

Published: 2004

Total Pages: 240

ISBN-13:

DOWNLOAD EBOOK

"Somalia is one of the world's most desolate, sun-scorched lands, inhabited by fierce and independent-minded tribesmen. It was here that Gerald Hanley spent the Second World War, charged with preventing bloodshed between feuding tribes at a remote out-station. Rations were scarce, pay infrequent and his detachment of native soldiers near-mutinous." "In these extreme conditions seven British officers committed suicide, but Hanley describes the period as the 'most valuable time' of his life. With intense curiosity and open-mindedness, he explores the effects of loneliness. He comes to understand the Somalis' love of fighting and to admire their contempt for death. 'Of all the races of Africa,' he says, 'there cannot be one better to live among than the most difficult, the proudest, the bravest, the vainest, the most merciless, the friendliest: the Somalis.'"--BOOK JACKET.


Saka Saka

Saka Saka

Author: Anto Cocagne

Publisher: Allen & Unwin

Published: 2022-02-17

Total Pages: 372

ISBN-13: 1761063871

DOWNLOAD EBOOK

An ode to conviviality, south of the Sahara - generosity and positivity through recipes, stories and culinary traditions. In this vibrant and generous celebration of food, friendship and conviviality, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over African, south of the Sahara, to share their recipes and bring the spotlight to focus on the rich diversity of African food. The 80 authentic recipes showcased here include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia, and with each recipe comes information on its origins, its key ingredients and tips and advice for the home cook on how to cook them to perfection. They use fruit, grains, vegetables, spices and are delicious, healthy, often vegetarian or vegan and some gluten-free. Interwoven throughout are interviews with the artists who talk about what African food means to them. Saka Saka pays tribute to food-loving Africans and African culture and invites us all in to taste and savour.