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A carregar... Food Culture in Sub-Saharan Africa (Food Culture around the World)por Fran Osseo-Asare
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. Food Culture in Sub-Saharan Africa written by our own Fran Osseo-Asare. East African, notably Ethiopian, cuisine is perhaps the most well known 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. ( ) sem críticas | adicionar uma crítica
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. Não foram encontradas descrições de bibliotecas. |
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