Food culture in sub-Saharan Africa / Fran Osseo-Asare.

Author/creator Osseo-Asare, Fran
Format Book
Publication InfoWestport, Conn. : Greenwood Press, 2005.
Descriptionxxvii, 191 pages : illustrations, map ; 24 cm.
Supplemental ContentTable of contents
Subjects
Cooking--Africa, Sub-Saharan.
Food habits--Africa, Sub-Saharan.

SeriesFood culture around the world, 1545-2638
Food culture around the world. ^A691525
Contents Contents -- Series foreword / Ken Albala -- Acknowledgments -- Introduction: social change and food culture in Sub-Saharan Africa -- Timeline -- West Africa -- South Africa -- East Africa -- Central Africa -- Glossary -- Resource guide -- Bibliography -- Index.
Abstract 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. This is the first reference to reveal the everyday food cultures of West, southern, East, and Central African peoples.
Bibliography noteIncludes bibliographical references (p. [173]-179) and index.
LCCN 2005005498
ISBN0313324883 (alk. paper)
ISBN9780313324888 (alk. paper)

Availability

Library Location Call Number Status Item Actions
Joyner TRC Nonfiction 394.1 OS71F ✔ Available Place Hold