Food Culture in Sub-Saharan Africa

by Fran Osseo-Asare

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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...

Format:Hardcover

Language:English

ISBN:0313324883

ISBN13:9780313324888

Release Date:June 2005

Publisher:Greenwood

Length:191 Pages

Weight:1.05 lbs.

Dimensions:0.8" x 6.2" x 9.6"

Related Subjects

African Anthropology Cooking Cooking Cultural Globalization Holiday Cooking Politics & Government Politics & Social Sciences Regional & International Social Science Social Sciences

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Food Culture in Sub-Saharan Africa

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