Food Culture In Sub Saharan Africa

Author : Fran Osseo-Asare
Publisher : Bloomsbury Publishing USA
Page : 226 pages
File Size : 52,9 Mb
Release : 2005-06-30
Category : Social Science
ISBN : 9780313062261

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Food Culture in Sub-Saharan Africa by Fran Osseo-Asare Pdf

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.

Author : Carola Lentz
Publisher : Taylor & Francis
Page : 300 pages
File Size : 43,6 Mb
Release : 1999
Category : Cooking
ISBN : 9057025647

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Changing Food Habits by Carola Lentz Pdf

First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.

Author : Kristina Roesel,Delia Grace
Publisher : Routledge
Page : 285 pages
File Size : 51,7 Mb
Release : 2014-10-03
Category : Business & Economics
ISBN : 9781317593973

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Food Safety and Informal Markets by Kristina Roesel,Delia Grace Pdf

Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks. This volume presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and 25 case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and Southern Africa, as part of the "Safe Food, Fair Food" project. It describes a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in a data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers.

Author : Verena Raschke-Cheema
Publisher : Unknown
Page : 260 pages
File Size : 47,9 Mb
Release : 2015-05-23
Category : Electronic
ISBN : 3838150791

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Health Benefits of Traditional East African Foods and Food Habits by Verena Raschke-Cheema Pdf

Author : Gary Hoppenstand
Publisher : Greenwood Publishing Group
Page : 452 pages
File Size : 49,6 Mb
Release : 2007
Category : Social Science
ISBN : UCSC:32106019498713

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The Greenwood Encyclopedia of World Popular Culture by Gary Hoppenstand Pdf

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.

Author : John K. M. Kuwornu
Publisher : Vernon Press
Page : 386 pages
File Size : 46,9 Mb
Release : 2019-05-05
Category : Business & Economics
ISBN : 9781622732654

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Climate Change and Sub-Saharan Africa: The Vulnerability and Adaptation of Food Supply Chain Actors by John K. M. Kuwornu Pdf

The adverse effects of climate change and climate variability have become some of the biggest environmental and socio-economic challenges for society, and for food supply chain actors, in particular. Serving as a serious inhibitor to the attainment of food security, climate change poses a fundamental threat to the availability, accessibility, stability and utilization of nutritious food and quality drinking water. The threat of this global phenomenon is not only apparent from the difficulties faced by all food supply chain actors, but is also felt acutely by households dependent on semi-subsistence agriculture. As evidenced by numerous studies conducted by the academic community, governmental and non-governmental organisations, climate change and climate variability will have disastrous effects on entire food supply chains across the world. This edited volume looks to address: How vulnerable are food supply chain actors to climate change and climatic variability? What adaptation strategies are they adopting? How is the resilience of food supply chains being supported? Are they being financed and/or supported by international organizations to cope with climate change? And what governmental support are they receiving to help cope with climate change? This book is an essential resource for students, lecturers, researchers, agribusinesses, marketing firms, agricultural institutions, climate change adaptation institutions, policymakers and many others with an interest in agricultural development and the global food industry.

Author : Art Hansen,Della E. McMillan
Publisher : Unknown
Page : 0 pages
File Size : 52,5 Mb
Release : 1986
Category : Electronic
ISBN : 1685852912

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Food in Sub-Saharan Africa by Art Hansen,Della E. McMillan Pdf

Presents an integrated multidisciplinary perspective on contemporary food issues in Sub-Saharan Africa.

Author : Kathleen Tracy
Publisher : Mason Crest Publishers
Page : 0 pages
File Size : 50,9 Mb
Release : 2022
Category : Africa
ISBN : 1422246760

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African by Kathleen Tracy Pdf

"The Middle East might be the cradle of civilization, but Africa is the birthplace of humanity, where the first early humans evolved around two million years ago. Although Asia is bigger in landmass, Africa has the largest number of countries of any continent, many with complex histories. There are more than three thousand recognized ethnic groups in Africa and more than two thousand spoken languages or dialects. For much of recorded history, starting with the ancient Greeks and Romans, Europeans colonized large areas of Africa. In the nineteenth century's age of colonization, France, Britain, Germany, and Spain claimed swaths of land that were home to many previously independent tribal nations now forced to live under one colonial flag. So once European countries granted former colonies independence in the twentieth century, there was often a struggle between ethnic groups looking to stake out their own sovereign land. Over the centuries, Islamic, Catholic, and Protestant faithful have come to different areas of Africa hoping to convert its people. For as important as political and religious colonization was in the evolution of African culture, nothing trumps Mother Nature. Due to its vast size, Africa has five distinct ecosystems: ocean and seacoasts, deserts, mountains, woodland-grasslands (savanna), and forests/rainforests. Some countries have multiple ecosystems, and over the millennia, Africans have adapted to those specific conditions, which determine local agriculture and resources-or lack thereof"--

Author : Stephen Devereux,Simon Maxwell
Publisher : ITDG Publishing
Page : 376 pages
File Size : 50,7 Mb
Release : 2001
Category : Business & Economics
ISBN : STANFORD:36105110194953

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Food Security in Sub-Saharan Africa by Stephen Devereux,Simon Maxwell Pdf

Most contributions reflect an evolution of thinking during the 1990s.

Author : K. Flynn
Publisher : Springer
Page : 254 pages
File Size : 54,7 Mb
Release : 2016-09-27
Category : Social Science
ISBN : 9781137079862

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Food, Culture, and Survival in an African City by K. Flynn Pdf

A rich ethnographic portrait of food-provisioning processes in a contemporary African city, offering valuable lessons about the powerful roles of gender, migration, exchange, sex, and charity in food acquisition. Based on anthropologist Karen Coen Flynn's study of Mwanza, Tanzania, this work draws on the personal accounts of over 350 market vendors, low, middle and high-income consumers, urban farmers as well as those, including children, who live on the streets. This strikingly original work offers interdisciplinary appeal to a broad audience of both students and professionals interested in anthropology, African studies, urban studies, gender studies and development economics.

Author : Tamra Orr,Jill Keppeler
Publisher : 'The Rosen Publishing Group, Inc'
Page : 50 pages
File Size : 40,9 Mb
Release : 2020-12-15
Category : Juvenile Nonfiction
ISBN : 9781725321748

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Life and Culture in Sub-Saharan Africa by Tamra Orr,Jill Keppeler Pdf

From conquering a difficult natural environment to fighting in political power struggles, the peoples of Sub-Saharan Africa have met every obstacle with determination. Comprised of 46 countries, this region is also diverse and bountiful with vibrant cultures. This book features fact-filled text that explores and explains this area's cultures. Full-color photographs spotlight the clothes, art, celebrations, and traditions that make Sub-Saharan Africa such a splendid and enduring place.

Author : James C. McCann
Publisher : Ohio University Press
Page : 233 pages
File Size : 47,6 Mb
Release : 2009-10-31
Category : Cooking
ISBN : 9780896804647

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Stirring the Pot by James C. McCann Pdf

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.

Author : Carol Helstosky
Publisher : Bloomsbury Publishing USA
Page : 211 pages
File Size : 44,6 Mb
Release : 2009-03-20
Category : Social Science
ISBN : 9780313346279

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Food Culture in the Mediterranean by Carol Helstosky Pdf

Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?

Author : Jörg Dürrschmidt,York Kautt
Publisher : Springer
Page : 366 pages
File Size : 49,5 Mb
Release : 2018-09-10
Category : Social Science
ISBN : 9783319936567

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Globalized Eating Cultures by Jörg Dürrschmidt,York Kautt Pdf

This innovative volume explores the link between local and regional eating cultures and their mediatization via transnational TV cooking shows, glocal food advertising and social media transfer of recipes. Pursuing a global and interdisciplinary approach, it brings together research conducted in Latin America, Australia, Africa, Asia and Europe, from leading scholars in sociology and political science, media and cultural studies, as well as anthropology. Drawing on this rich case study material facilitates a revealing and engaging analysis of the connection between the meta-concepts of globalization and mediatization. Across fifteen chapters its authors provide fresh insights into the different impact that food and eating cultures can have on the everyday mediation of ethnicity and class as well as local, regional and transnational modes of belonging in a media rich global environment. This exciting addition to the food studies literature will appeal in particular to students and scholars of sociology, anthropology, media and cultural studies.

Author : Renata Coetzee
Publisher : AFRICAN SUN MeDIA
Page : 30 pages
File Size : 47,8 Mb
Release : 2018-05-16
Category : History
ISBN : 9780620790734

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A Feast from Nature by Renata Coetzee Pdf

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.