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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:   Print 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  Read more...
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Genre/Form: Cookbooks
Schwarzafrika (1940-1969)
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Fran Osseo-Asare
ISBN: 0313324883 9780313324888
OCLC Number: 58527114
Description: xxvii, 191 pages : illustrations ; 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.
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Abstract:

Representative recipes, a timeline, glossary, and evocative photos complete the narrative.  Read more...

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