Food culture in sub-Saharan Africa / Fran Osseo-Asare.
"East African, notably, Ethiopian, cuisine is perhaps the most well known African cuisine in the United 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...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Pukapuka |
| Reo: | English |
| I whakaputaina: |
Westport, Conn. :
Greenwood Press,
2005.
|
| Rangatū: | Food culture around the world.
|
| Ngā marau: |
| Whakarāpopototanga: | "East African, notably, Ethiopian, cuisine is perhaps the most well known African cuisine in the United 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."--BOOK JACKET. |
|---|---|
| Whakaahuatanga ōkiko: | xxvii, 191 pages : illustrations ; 24 cm. |
| Rārangi puna kōrero: | Includes bibliographical references and index. |
| ISBN: | 0313324883 9780313324888 |
| ISSN: | 1545-2638 |