Food, Technology and Culture in Africa
Title | Food, Technology and Culture in Africa PDF eBook |
Author | A. Ogunlade |
Publisher | African Books Collective |
Pages | 242 |
Release | 2021-04-01 |
Genre | Political Science |
ISBN | 9785864960 |
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.
Changing Food Habits
Title | Changing Food Habits PDF eBook |
Author | Carola Lentz |
Publisher | Taylor & Francis |
Pages | 300 |
Release | 1999 |
Genre | Cooking |
ISBN | 9789057025648 |
First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
A Feast from Nature
Title | A Feast from Nature PDF eBook |
Author | Renata Coetzee |
Publisher | AFRICAN SUN MeDIA |
Pages | 30 |
Release | 2018-05-16 |
Genre | History |
ISBN | 0620790733 |
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
Title | Food Culture in Sub-Saharan Africa PDF eBook |
Author | Fran Osseo-Asare |
Publisher | Bloomsbury Publishing USA |
Pages | 226 |
Release | 2005-06-30 |
Genre | Social Science |
ISBN | 0313062269 |
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 American Food Culture
Title | African American Food Culture PDF eBook |
Author | William Frank Mitchell |
Publisher | Greenwood |
Pages | 0 |
Release | 2009-04-30 |
Genre | Social Science |
ISBN | 0313346208 |
A look at foods that are popular in the African American culture.
African American Foodways
Title | African American Foodways PDF eBook |
Author | Anne Bower |
Publisher | University of Illinois Press |
Pages | 202 |
Release | 2009 |
Genre | African American cookery |
ISBN | 0252076303 |
Moving beyond catfish and collard greens to the soul of African American cooking
Funa Food from Africa
Title | Funa Food from Africa PDF eBook |
Author | Renata Coetzee |
Publisher | Butterworth-Heinemann |
Pages | 200 |
Release | 1982 |
Genre | Africa, Southern |
ISBN |
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.