Food And Cooking Of Africa
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Food And Cooking Of Africa
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Author : Rosamund Grant
language : en
Publisher: Southwater
Release Date : 2013-02-26
Food And Cooking Of Africa written by Rosamund Grant and has been published by Southwater this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-26 with Cooking categories.
A journey through the culinary history, traditions and ingredients of Africa in 80 mouthwatering recipes and over 370 step-by-step photographs.
Stirring The Pot
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Author : James C. McCann
language : en
Publisher: Ohio University Press
Release Date : 2009-10-31
Stirring The Pot written by James C. McCann and has been published by Ohio University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-31 with Cooking categories.
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.
Food And Recipes Of Africa
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Author : Theresa M. Beatty
language : en
Publisher: The Rosen Publishing Group, Inc
Release Date : 1999-01-15
Food And Recipes Of Africa written by Theresa M. Beatty and has been published by The Rosen Publishing Group, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-15 with Juvenile Nonfiction categories.
Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.
The People Of Africa And Their Food
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Author : Ann Burckhardt
language : en
Publisher: Capstone
Release Date : 1996
The People Of Africa And Their Food written by Ann Burckhardt and has been published by Capstone this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking categories.
Describes different foods from the African continent.
Foods Of Sierra Leone And Other West African Countries
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Author : Rachel C. J. Massaquoi
language : en
Publisher: AuthorHouse
Release Date : 2011-04
Foods Of Sierra Leone And Other West African Countries written by Rachel C. J. Massaquoi and has been published by AuthorHouse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04 with Africa, West categories.
Foods of Sierra Leone and other West African countries is a unique cookbook focusing on West African foods many of which have a global appeal. It is loaded with overwhelming details about these foods as well as interesting personal food stories that will delight children and adults alike. In addition, the book exposes the reader to many delectably tasty recipes for dishes like joloff rice, various soups and stews, the fascinating groundnut soups and stews, the delicious cassava leaf sauce, okra sauces, beans sauces, other mixed sauces and many more including vegetarian variations of some of the sauces. Food lovers will learn how traditionally Western vegetables like spinach, collard green, swiss chard and many others can be cooked using West African recipes. All these are lavishly presented by a West African national who was born and brought up in the region, and has lived in the region cooking and eating these foods for more than 50 years.
The Africa Cookbook
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Author : Jessica B. Harris
language : en
Publisher: Simon and Schuster
Release Date : 1998
The Africa Cookbook written by Jessica B. Harris and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cookbooks categories.
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Cooking The East African Way
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Author : Bertha Vining Montgomery
language : en
Publisher: Lerner Books [UK]
Release Date : 2009-06
Cooking The East African Way written by Bertha Vining Montgomery and has been published by Lerner Books [UK] this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06 with Cooking categories.
9 yrs+
The Food And Cooking Of South Africa
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Author : Fergal Connolly
language : en
Publisher: Lorenz Books
Release Date : 2015-09-02
The Food And Cooking Of South Africa written by Fergal Connolly and has been published by Lorenz Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-02 with Cooking categories.
This book features 50 authentic recipes from a vibrant and diverse cuisine. It is a collection of South Africa's best-loved dishes, shot on location in some of the country's most beautiful regions, from Plattenberg Bay to the Karoo Desert. Featuring sizzling braais, slow-cooked campfire potjies, boboties, sosaties, sambals, bunny chows and Boerewors, this is a stunning celebration of the cooking traditions of this rainbow nation of African tribes, settlers and immigrants, from grilled mealies or Cape Malay curries to Dutch Colonial cookies and puddings. This book celebrates the astonishing breadth, variety and rich historical inheritance of South African food. With fusion dishes, such as Chicken Curry with Malay spices; Chutney, or Blatjang, from Java; Amasi from the African tribal tradition or Biltong from the Boer trekkers, the cooking presents a wealth of culinary influences. Fergal Connolly and photographer Nicki Dowey shot the book on location, sourcing key ingredients, visiting local food markets and recreating authentic recipes that have been enjoyed in South African homes for generations. With over 300 images, this is a beautiful and affectionate portrait of a dynamic and vivid cuisine.
Food Culture In Sub Saharan Africa
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Author : Fran Osseo-Asare
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2005-06-30
Food Culture In Sub Saharan Africa written by Fran Osseo-Asare and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-06-30 with Social Science categories.
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.
Africa Cookbook
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Author : Portia Mbau
language : en
Publisher: Quivertree Publications
Release Date : 2019-08-01
Africa Cookbook written by Portia Mbau and has been published by Quivertree Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-01 with Cooking categories.
Journey through Africa with chef and founder of The Africa Cafe, Portia Mbau. In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-and-tested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia's added flair, the dishes go beyond tradition into innovation. Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.
