Food Culture in Sub-Saharan Africa

Name: Food Culture in Sub-Saharan Africa
Price: 72.52 USD
Availability: InStock
ISBN: 9780313324888

ISBN-10: 0313324883

ISBN-13: 9780313324888

Edition: 2005

Authors: Fran Osseo-Asare

List price: $63.00

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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…

Book details

List price: $63.00
Copyright year: 2005
Publisher: Bloomsbury Publishing Plc
Publication date: 6/30/2005
Binding: Hardcover
Pages: 224
Size: 6.14" wide x 9.21" long x 0.56" tall
Weight: 1.078

Diarmaid Ferriter is Professor of Modern Irish History at University College, Dublin. He is the author of the acclaimed and best-selling Transformation of Ireland 1900-2000 and of Judging Dev, a life of De Valera.



Series Foreword



Acknowledgments


Introduction


Timeline



Western Africa



Southern Africa



Eastern Africa



Central Africa


Glossary


Resource Guide


Appendix


Selected Bibliography


Index