Food Culture in Sub-Saharan Africa
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...more
Hardcover, 191 pages
Published June 30th 2005 by Greenwood Press
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The "Food Culture Around the World" series is quite good, and this book is no exception. African cuisines don't tend to get as much exposure in culinary writing, and it's always interesting to see how eating fits in with society and culture.