Download or read book Trypanotolerant Livestock in West and Central Africa written by C. H. Hoste and published by ILRI (aka ILCA and ILRAD). This book was released on 1992-01-01 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Central Africa written by Charles Chaillé-Long and published by . This book was released on 1876 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Introduction to Animal Husbandry in Central Africa written by Ian Gordon and published by ILRI (aka ILCA and ILRAD). This book was released on 1978-01-01 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Animal Foods of Central Africa written by John Herbert Topps and published by . This book was released on 1993 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Lake Regions of Central Africa written by Sir Richard Francis Burton and published by . This book was released on 1860 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Central Africa written by and published by . This book was released on 1886 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Complementarity of Feed Resources for Animal Production in Africa written by John E. S. Stares and published by ILRI (aka ILCA and ILRAD). This book was released on 1992-01-01 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Animal Food Resources of Different Nations written by Peter Lund Simmonds and published by London : E. & F.N. Spon. This book was released on 1885 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Peoples of the World written by Robert Brown and published by . This book was released on 1900 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Peoples of the World Being a Popular Description of the Characteristics Condition and Customs of the Human Family written by Robert Brown and published by . This book was released on 1891 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book African American Foodways written by Anne Bower and published by University of Illinois Press. This book was released on 2009 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond catfish and collard greens to the soul of African American cooking

Download or read book Food and Evolution written by Marvin Harris and published by Temple University Press. This book was released on 2009-01-28 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: An unprecedented interdisciplinary effort suggests that there is a systematic theory behind why humans eat what they eat.

Download or read book The Central African Planter written by and published by . This book was released on 1895 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book African Small Ruminant Research and Development written by R. T. Wilson and published by ILRI (aka ILCA and ILRAD). This book was released on 1989-01-01 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains 44 papers and 2 abstracts from a international conference on African small ruminants research and development. eleven papers and 1 abstract deal with the importance of small ruminant production systems and economics. Another 11 describe and analyse feed resources and feeding systems and there are 6 papers on reproductive problems and their solutions. Seven papers and 1 abstract review the prevalent health problems under various management systems and present the solutions to these production constraints. The last 9 papers deal with breeds, breeding systems and breed improvement.

Download or read book Eating from Our Roots written by Maya Feller, MS, RD, CDN and published by Rodale Books. This book was released on 2023-01-24 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A love letter to the amazing diversity of the nourishing, flavorful heritage dishes in the United States and around the world, featuring 80+ delicious, heathy recipes—from a registered dietitian and nutritionist “I intend for this book to be your first step of many in decolonizing your plate, exploring your own cultural roots around food, welcoming heritage and traditional ways of eating into your home, and discovering the amazing flavors from cultures around the world.”—Maya Feller, from the Introduction The typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave us uninspired. There’s a more delicious way to eat sustainably and healthfully: by getting back to flavorful traditional cooking methods from cultures around the world, including the Caribbean, South America, Africa, the Mediterranean, and Asia. Registered dietitian and nutritionist Maya Feller is known for her approachable, real-food-based solutions to making informed food choices that support health and longevity. In this deeply personal cookbook inspired by Maya’s childhood visits to her grandparents in Trinidad and Tobago and her family’s annual trips to the Caribbean and western Africa, she highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients. Maya shares realistic ways to think about how we relate to food, along with nutrition tips, plant-based substitutions, and meals that can be made in thirty minutes or less. She makes it easy to enjoy the vibrant flavors of your favorite cuisine with over eighty recipes for any meal of the day, including: • Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa • Salted Cod from Trinidad & Tobago • Mezze: Cucumber Za’atar Salad, Olive Oil Labneh, and Olives from Lebanon • Pad See Ew with Chicken from Thailand • Cajun Gumbo from the American South • Pao de Queijo (Brazilian Cheese Bread) from Brazil Featuring mouthwatering photography and insightful reflections on the evolution of global cuisines, Eating from Our Roots offers an inclusive and diverse way to think about healthy eating and celebrates nourishing, flavorful dishes and the cultures they come from.

Download or read book Central Africa Naked Truths of Naked People written by Charles Chaillé-Long and published by . This book was released on 1876 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Stirring the Pot written by James C. McCann and published by Ohio University Press. This book was released on 2009-10-31 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.