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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/58527114 Title: Food culture in sub-Saharan Africa Author: Fran Osseo-Asare Publisher: Westport, Conn. : Greenwood Press, 2005. ISBN/ISSN: 0313324883 9780313324888 OCLC:58527114

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Food culture in sub-Saharan Africa

Author:	Fran Osseo-Asare
Publisher:	Westport, Conn. : Greenwood Press, 2005.
Series:	Food culture around the world
Edition/Format:	Book : EnglishView all editions and formats
Summary:	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 w Read more... 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. This is the first reference to reveal the everyday food cultures of West, southern, East, and Central African peoples.
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Details

Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Fran Osseo-Asare Find more information about:
ISBN:	0313324883 9780313324888
OCLC Number:	58527114
Description:	xxvii, 191 p. ; ill., map ; 24 cm.
Contents:	Series foreword / Ken Albala -- Acknowledgments -- Introduction: social change and food culture in Sub-Saharan Africa -- Timeline -- Western Africa -- Southern Africa -- Eastern Africa -- Central Africa -- Glossary -- Resource guide -- Bibliography -- Index.
Series Title:	Food culture around the world
Responsibility:	Fran Osseo-Asare.
More information:	Table of contents

Abstract:

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. This is the first reference to reveal the everyday food cultures of West, southern, East, and Central African peoples.

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