Food Technology And Culture In Africa

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Food, Technology and Culture in Africa

A. Ogunlade,M. Adeleke
Food Technology and Culture in Africa Book PDF

Author : A. Ogunlade,M. Adeleke
Publisher : African Books Collective
Page : 242 pages
File Size : 40,5 Mb
Release : 2021-04-01
Category : Political Science
ISBN : 9789785864960

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Food, Technology and Culture in Africa by A. Ogunlade,M. Adeleke Pdf

This book is a multidisciplinary exposition of how scholars from various disciplines research food. The chapters unravel the crosscutting themes in the role of food in everyday realities of African societies. Food remains indispensable to humanity for a good healthy and quality life but accessibility is shrouded by poor quality food and food fraud thereby making the available food unsafe for consumption by the Nigerian citizens, and of course by people around the world. The underlying causes of this have largely been attributed to poverty and acquisitive economic gains, and to some extent poor food handling by consumers. In Nigeria, the state of poverty is so severe that the largest proportion of the citizens' daily and/or monthly income goes on food, which is barely enough to access quality and nutritional food. Consequently, majority of the citizens seek and take up poor quality food that might come their way. In the light of drive for unsafe food, the food fraudsters had capitalised on the poor Nigerians to make illegally adulterated and poor quality food available at cheaper prices. This situation has not only endangered the food distribution system and quality of consumed nutrition in Nigeria, but as equally put the health status of Nigerians at risk through long-term exposure and build-up of chronically toxic contaminants in the body.

Food, Culture, and Survival in an African City

K. Flynn
Food Culture and Survival in an African City Book PDF

Author : K. Flynn
Publisher : Springer
Page : 254 pages
File Size : 53,9 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.

Changing Food Habits

Carola Lentz
Changing Food Habits Book PDF

Author : Carola Lentz
Publisher : Taylor & Francis
Page : 300 pages
File Size : 51,7 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.

A Feast from Nature

Renata Coetzee
A Feast from Nature Book PDF

Author : Renata Coetzee
Publisher : AFRICAN SUN MeDIA
Page : 30 pages
File Size : 51,8 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.

Food Culture in Sub-Saharan Africa

Fran Osseo-Asare
Food Culture in Sub Saharan Africa Book PDF

Author : Fran Osseo-Asare
Publisher : Bloomsbury Publishing USA
Page : 226 pages
File Size : 51,5 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.

African Fermented Food Products- New Trends

Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
African Fermented Food Products New Trends Book PDF

Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Page : 584 pages
File Size : 41,9 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9783030829025

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African Fermented Food Products- New Trends by Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod Pdf

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Philosophy Culture and Vision: African Perspectives

Gyekye, Kwame
Philosophy Culture and Vision African Perspectives Book PDF

Author : Gyekye, Kwame
Publisher : Sub-Saharan Publishers
Page : 304 pages
File Size : 41,8 Mb
Release : 2014-05-08
Category : Social Science
ISBN : 9789988647254

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Philosophy Culture and Vision: African Perspectives by Gyekye, Kwame Pdf

Believing that the intellectual enterprise called philosophy is essentially a part of the cultural as well as historical experience of a people, that the concepts and problems that occupy the attention of philosophers placed in different cultural spaces or historical times generally derive directly from those spaces and times, and that philosophy, in turn, has been most relevant to the development of human cultures, the Ghanaian philosopher Kwame Gyekye gives reflective attention in this book to some of the concepts and problems that in his view feature most prominently in the contemporary African cultural, social, political, and moral experience. Such concepts and problems include the following: political legitimacy, development, culture and the pursuit of science and technology, political corruption, democracy, representation and the politics of inclusion, the status of cultural values in national orientation, understanding globalization, and others. It is these topics that are covered in the essays collected in this book. The unrelenting pursuit of the speculative activity by the philosopher in most cases eventuates in normative proposals; these normative proposals often embody a vision-a vision of an ideal human society in terms of its values, politics, and culture. Vision, understood here, has human-not supernatural or divine-origination and involvement and requires action by human beings in order for it to come into reality. A vision may derive from sustained critical evaluation of a culture or some elements of it. Gyekye attempts an articulation of the visions of the essays contained in the book. Even though philosophical ideas and concerns are originally inspired by and worked out in a cultural milieu, it does not necessarily follow, Gyekye strongly believes, that the relevance of those ideas and insights is to be tetheed to the cultures that produced them. For, more often than not, the relevance of those ideas, or at least some of them, transcends the confines of their own times and cultures and can be appreciated by other societies, or cultures, or generational epochs. This trans-cultural or trans-epochal or meta-contextual appeal or attraction of philosophical ideas and insights spawned by a particular culture or cluster of cultures or in specific historical times is to be put down to our common human nature-including our basic human desires and aspirations. Thus, most of the essays published here should be of interest to the global community-i.e., to cultures and societies beyond the African.

Cuisine and Culture

Linda Civitello
Cuisine and Culture Book PDF

Author : Linda Civitello
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 41,7 Mb
Release : 2011-03-29
Category : Cooking
ISBN : 9780470403716

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Cuisine and Culture by Linda Civitello Pdf

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Nourishing Life

Arianna Huhn
Nourishing Life Book PDF

Author : Arianna Huhn
Publisher : Berghahn Books
Page : 234 pages
File Size : 55,7 Mb
Release : 2020-09-10
Category : Cooking
ISBN : 9781789208900

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Nourishing Life by Arianna Huhn Pdf

In this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.

Globalized Eating Cultures

Jörg Dürrschmidt,York Kautt
Globalized Eating Cultures Book PDF

Author : Jörg Dürrschmidt,York Kautt
Publisher : Springer
Page : 366 pages
File Size : 50,7 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.

Sustainable Utilization and Conservation of Africa’s Biological Resources and Environment

Sylvester Chibueze Izah,Matthew Chidozie Ogwu
Sustainable Utilization and Conservation of Africa s Biological Resources and Environment Book PDF

Author : Sylvester Chibueze Izah,Matthew Chidozie Ogwu
Publisher : Springer Nature
Page : 691 pages
File Size : 51,8 Mb
Release : 2023-04-17
Category : Science
ISBN : 9789811969744

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Sustainable Utilization and Conservation of Africa’s Biological Resources and Environment by Sylvester Chibueze Izah,Matthew Chidozie Ogwu Pdf

This edited book highlights the potential and actual contributions of the sustainable management and utilization of indigenous biological resources and environment for the development of Africa. The book centers on documenting current trends and issues in the field of resource use and conservation with the view of emphasizing their benefits to the pursuit of development within the region. By documenting the array of natural resources and environment in Africa, this book addresses the topical knowledge and understanding gaps that characterize conservation (rationale for sustainable resource exploration), utilization patterns, and conservation challenges including policy status, environmental threats, impacts of tourism, reduction in food resources, etc., and their effects on the sustainable development of Africa. Through an integrated approach, the book focuses on below and above-ground biological resources and the diverse scales of environment that characterize Africa. This collection of works is very helpful for natural and social scientists, policymakers, strategists, researchers, government and non-government organizations, biodiversity and environmental managers, climate change scientists, practitioners, activists, conservationists, academics, ecologists, undergraduate and postgraduate students, and others who want to learn about and understand the best way to use and protect Africa's resources and heritage sustainably.

Street Food

Ryzia De Cassia Vieira Cardoso,Michèle Companion,Stefano Roberto Marras
Street Food Book PDF

Author : Ryzia De Cassia Vieira Cardoso,Michèle Companion,Stefano Roberto Marras
Publisher : Routledge
Page : 301 pages
File Size : 48,8 Mb
Release : 2014-07-17
Category : Nature
ISBN : 9781317689928

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Street Food by Ryzia De Cassia Vieira Cardoso,Michèle Companion,Stefano Roberto Marras Pdf

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).

Funa Food from Africa

Renata Coetzee
Funa Food from Africa Book PDF

Author : Renata Coetzee
Publisher : Butterworth-Heinemann
Page : 200 pages
File Size : 46,5 Mb
Release : 1982
Category : Africa, Southern
ISBN : UOM:39015058017974

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Funa Food from Africa by Renata Coetzee Pdf

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.

Edible Identities: Food as Cultural Heritage

Ronda L. Brulotte,Michael A. Di Giovine
Edible Identities Food as Cultural Heritage Book PDF

Author : Ronda L. Brulotte,Michael A. Di Giovine
Publisher : Routledge
Page : 252 pages
File Size : 51,5 Mb
Release : 2016-04-29
Category : Social Science
ISBN : 9781317145998

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Edible Identities: Food as Cultural Heritage by Ronda L. Brulotte,Michael A. Di Giovine Pdf

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

Sustainable Cassava

Matthew Chidozie Ogwu,Sylvester Chibueze Izah,Alfredo Augusto Cunha Alves,Suresh Babu
Sustainable Cassava Book PDF

Author : Matthew Chidozie Ogwu,Sylvester Chibueze Izah,Alfredo Augusto Cunha Alves,Suresh Babu
Publisher : Elsevier
Page : 476 pages
File Size : 54,9 Mb
Release : 2024-06-21
Category : Technology & Engineering
ISBN : 9780443217463

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Sustainable Cassava by Matthew Chidozie Ogwu,Sylvester Chibueze Izah,Alfredo Augusto Cunha Alves,Suresh Babu Pdf

Sustainable Cassava: Production, Processing, Trade, Consumption and Waste Management Strategies presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Providing key insights to enhance production while limiting environmental impact, this book provides readers with foundational understanding of growing and utilizing Cassava. Cassava (Manihot Mill. species Euphorbiaceae) is a staple crop in tropical and subtropical regions of the world with diverse food and non-food value. It is a principal energy source but may be fortified to provide improved nutritional status for consumers as well as for the production of value-added products. With the growing human population, there is a need to increase global production and efficiency in trade, diversify and ensure safe consumption, maximize utilization of all cassava processing wastes, and add value to the cassava production chain through sustainable practices Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances. Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use. In the lens of globalization, climate change adaptation and mitigation, and sustainable development, the contents of this book will promote the adoption of novel and advanced practices in cassava cultivation and production, harvest, use, and waste recovery or reduction and contribute to global cooling efforts. Presents best practices and ideas from around the world, including technological advances for Cassava production and use Focuses on sustainability throughout the lifecycle Provides insights translatable to other tuber crops for further enhanced sustainable food security