Food Culture in Sub-Saharan Africa (Food Culture around the World)

Food Culture in Sub-Saharan Africa (Food Culture around the World)

Food Culture in Sub-Saharan Africa (Food Culture around the World)

Editorial Reviews
Book Description
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.

About the Author
FRAN OSSEO-ASARE is a food historian, an expert on food in West Africa, the founder and editor of betumi.com, a Web site on sub-Saharan food, and the author of an African cookbook for children.

Food Culture in Sub-Saharan Africa (Food Culture around the World),Fran Osseo-Asare,Greenwood Press,0313324883,Africa, Sub-Saharan,Cookery,Cooking / Wine,Customs & Traditions,Food habits,General,Popular Culture - General,Social Science,Sociology,Third World Development,Social Science / Popular Culture

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Food Culture in Sub-Saharan Africa (Food Culture around the World)

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