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Food Culture in Sub-Saharan Africa
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Food Culture in Sub-Saharan Africa

3.43 of 5 stars 3.43  ·  rating details  ·  7 ratings  ·  3 reviews
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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I was very happy to find this book at an affordable price. It is part of a series, Food Culture around the World, edited by Ken Albala, published by GREENWOOD PRESS. This book was published in 2005.

This book is very richly stuffed with the history, geography, and cultures of Africa and demonstrates an encyclopedic mastery of this subject by the author. Dip into the book at any page and be submersed in details of how certain foods are grown, prepared, and used in on of the regions of Sub-Saharan
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.
Nina Chachu
Had been looking forward to reading this, which is a bit on the academic side. Enjoyed the recipes, though I haven't tried any yet. Looking forward to eating some home-cooked Ethiopian food in the not so distant future
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