The People Of Africa And Their Food
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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.
The People Of Africa And Their Food
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Author : Ann L. Burckhardt
language : en
Publisher: Social Studies Collections
Release Date : 1996-07-01
The People Of Africa And Their Food written by Ann L. Burckhardt and has been published by Social Studies Collections this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-07-01 with categories.
Describes food customs and preparation in Africa, along with regional dishes and cooking techniques. Includes recipes for a variety of African meals.
The People S Food
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Author : Neil MacVicar
language : en
Publisher:
Release Date : 1946
The People S Food written by Neil MacVicar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1946 with Diet categories.
Funa Food From Africa
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Author : Renata Coetzee
language : en
Publisher: Butterworth-Heinemann
Release Date : 1982
Funa Food From Africa written by Renata Coetzee and has been published by Butterworth-Heinemann this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Africa, Southern categories.
This book comprises of various traditional recipes for various ethnic groups of southern Africa. The recipes have been selected to give an overview of the food culture in the southern part of the African continent, but it remains for people who have grown up in a specific tradition and can draw from the recollections of their grandparents, to record the complete food culture of the various peoples.
Seven Grains Of Paradise
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Author : Joan Baxter
language : en
Publisher:
Release Date : 2017
Seven Grains Of Paradise written by Joan Baxter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking categories.
"Seven grains of paradise tells the fascinating and much neglected story about many kinds of food--and also delicacies--in Africa, a continent that gets precious little credit for anything, least of all its intricate cuisines, farms, farming know-how, food cultures and its ability to feed itself. It shouldn't be surprising that Africa has all of these, but for many it may be. Centuries of disparaging judgements and a half century of media reports churning out images of famine, disease and conflict on the continent, have eclipsed the facts that Africans have marvellous local foods and culinary cultures, and that small family farms still feed most of the continent. The narrative of the book is driven by Baxter's personal quest to learn about some fascinating and new (to her) foods in a handful of countries in sub-Sahara Africa and collect the stories these tell about the continent's farms, its markets, and its people. Her guides and tutors are the people who grow, sell, buy, prepare, and serve the foods. They help her explore the riddles of a continent better known for hunger than for its food, and why that is. It draws on stories collected over the more than thirty years that she has lived and worked in Africa, and builds on these with meticulous research. From the fabled city of Timbuktu on the southern edge of the Sahara Desert, to the diamond fields of Sierra Leone, from the savannah of northern Ghana, to the rainforests of Central Africa, readers are invited along on a delightful journey of learning and eating--and some drinking too, of invigorating indigenous beverages, brews and palm wine straight from the trees. The culinary journey takes the reader down garden paths, into forests that double as farms, through the chaos of markets and into modest little roadside eateries. The real surprise here is not that Africa should boast such a dazzling array of delicious dishes and culinary traditions and indigenous foods; it is that the rest of the world knows so little about them. Baxter, a journalist, anthropologist, development researcher and writer, and Senior Fellow with the independent think tank, the Oakland Institute, does not shy away from the realities of hunger and poverty and the real lack of amenities, health facilities, and sanitation on the continent. While the book highlights the complexities and delights of African foods and family farms, it also documents the growing risks they face. So even if Seven grains of paradise is intimate and often light in tone, it is also an important and eye-opening work, thoroughly researched. The stories feed the overarching narrative of what makes for healthy food and farms and communities--what they are and how to maintain them on a continent where "slow food" and "local food" are still the normal fare for so many. With its focus on food, the book is timely and likely to garner much attention as the world confronts rising food prices, and the future of food--and the farms that grow it--in the face of climate change."--
A Feast From Nature
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Author : Renata Coetzee
language : en
Publisher: AFRICAN SUN MeDIA
Release Date : 2018-05-16
A Feast From Nature written by Renata Coetzee and has been published by AFRICAN SUN MeDIA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-16 with History categories.
In this book Renata explored the food culture and lifestyles of early humans, and of the Khoi-Khoin. She combined many decades of knowledge as a nutritionist and food culture expert with multidisciplinary research of over 15 years ? bringing together aspects of archaeology, palaeontology, botany, genetics, history, languages, culture and much more, in a unique way. While scientifically sound, it is beautifully illustrated and a true collector?s piece. In 2015 Renata self-published the book through Penstock Publishing. The first print-run of 500 copies was soon sold out ? mostly to friends, family and fans. We have now reprinted the book to make Coetzee?s unique work available to a wider audience. Academics, researchers and food experts can build further on her research. Communities will benefit from further work to build understanding among various cultures and on the history of our ?First Peoples?. Indigenous plants with culinary and agricultural potential can be further developed for food production. Renata?s research included interviews with many elderly Khoi-Khoin women and men in various regions, about the details of their food sources and uses. A special feature in the book is that wherever possible, the Khoi and Afrikaans names of plants and animals are given, with English and scientific names. About 250 fine photographs and over 80 illustrations of edible indigenous plants ? as well as maps and Khoi traditions ? make the book a journey of discovery, bringing to life the linkages between evolution and culinary history over millennia. The book also offers valuable lessons in terms of the nutritional value of many indigenous foods, food security and sustainability. The DST/NRF Centre of Excellence: Food Security, hosted by UWC and the University of Pretoria, has supported the reprint of the book. They, together with the Agricultural Research Council, intend doing further research on indigenous food products identified in Coetzee?s extensive work on the various food cultures in South Africa.
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.
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.
Hog And Hominy
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Author : Frederick Douglass Opie
language : en
Publisher: Columbia University Press
Release Date : 2008-10-08
Hog And Hominy written by Frederick Douglass Opie and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-08 with Cooking categories.
“Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com
The African Food System And Its Interaction With Human Health And Nutrition
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Author : Per Pinstrup-Andersen
language : en
Publisher: Cornell University Press
Release Date : 2010
The African Food System And Its Interaction With Human Health And Nutrition written by Per Pinstrup-Andersen and has been published by Cornell University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Health & Fitness categories.
Hunger, malnutrition, poor health, and deficient food systems are widespread in Sub-Saharan Africa. While much is known about African food systems and about African health and nutrition, our understanding of the interaction between food systems and health and nutrition is deficient. Moreover, the potential health gains from changes in the food system are frequently overlooked in policy design and implementation.The authors of The African Food System and its Interactions with Human Health and Nutrition examine how public policy and research aimed at the food system and its interaction with human health and nutrition can improve the well-being of Africans and help achieve the United Nations Millennium Development Goals (MDGs). Several of the MDGs focus on health-related challenges: hunger alleviation; maternal, infant, and child mortality; the control of HIV/AIDS, tuberculosis, and malaria; and the provision of safe water and improved sanitation. These challenges are intensified by problems of low agricultural and food system productivity, gender inequity, lack of basic infrastructure, and environmental degradation, all of which have direct and indirect detrimental effects on health, nutrition, and the food system.Reflecting the complexity and multidisciplinary nature of these problems and their solutions, this book features contributions by world-renowned experts in economics, agriculture, health, nutrition, food science, and demography. Contributors: Harold Alderman, World Bank; Christopher B. Barrett, Cornell University; Kathryn J. Boor, Cornell University; Laura K. Cramer, Cornell University; Stuart Gillespie, International Food Policy Research Institute; Anna Herforth, Cornell University; Dorothy Nakimbugwe, Makerere University; Rebecca Nelson, Cornell University, Onesmo K. ole-MoiYoi, Kenyatta University and Kenya Agricultural Research Institute; Per Pinstrup-Andersen, Cornell University and the University of Copenhagen; Marie T. Ruel, International Food Policy Research Institute; David E. Sahn, Cornell University; Barbara Boyle Torrey, Population Reference Bureau; E. Fuller Torrey, Stanley Medical Research Institute; Joachim von Braun, University of Bonn; Speciosa Wandira, Concave International; Derrill D. Watson, Cornell University