Download or read book The Kudeti Book of Yoruba Cookery written by J. A. Mars and published by CSS Limited. This book was released on 1961 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of traditional Yoruba recipes, this is a standard reference work, revised and updated to take in metric systems of measurement, modern Yoruba spelling and terms, and current, sometimes simpler cooking methods. The compilation includes different recipes for beans - e.g. methods for Ewa, Akara, and Ekuru; yam; rice - boiled, jollof, and abala; soups and stews; corn, cassava and flours - e.g. maize, yam, plantain and bean; eggs and chickens; 'invalid dishes', such as arrowroot gruel; many miscellaneous staples - sweetmeats, fritters and coconut concoctions; and many breads - yeast bread, rock buns, and palm wine bread.
Download or read book The Kudeti Book of Yoruba Cookery written by E. M. Tooley and published by . This book was released on 1959 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Kudeti Book of Yoruba Cookery written by J. A. Mars and published by . This book was released on 1934 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kudeti Book of Yoruba Cookery written by and published by . This book was released on 1936 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Bloomsbury Handbook of Food and Material Cultures written by Irina D. Mihalache and published by Bloomsbury Publishing. This book was released on 2023-02-23 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Download or read book The Africa Cookbook written by Jessica B. Harris and published by Simon and Schuster. This book was released on 1998 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Download or read book Oxford Symposium on Food and Cookery 1991 written by Harlan Walker and published by Oxford Symposium. This book was released on 1991 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Oxford Symposium on Food Cookery 1989 written by Harlan Walker and published by Oxford Symposium. This book was released on 1990 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Download or read book Adimu Gbogbo Ten unje Lukumi written by Miguel Willie Ramos and published by Miguel "Willie" Ramos. This book was released on 2012-07 with total page 158 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.
Download or read book Writing Food History written by Kyri W. Claflin and published by Berg. This book was released on 2013-08-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Download or read book Bibliography of Nigeria written by Nduntuei O. Ita and published by Routledge. This book was released on 2019-05-23 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1971, this major bibliography devoted to Africa’s most populous country – Nigeria – is therefore a timely contribution which must be welcomed by all. The Bibliography of Nigeria contains over 5,400 entries in archaeology, all branches of anthropology, linguistic and relevant historical and sociological studies. Many of the entries carry indicative or informative annotations which have greatly enhanced the usefulness of the work. The history and culture of Africa constitutes a rich area of study and research which is attracting an ever-increasing number of scholars the world over. The new impetus which African studies is receiving in the major centre of learning today has added urgency to the long-neglected problem of bibliographical control of the vast literature. The dearth of bibliographies in the field of African studies has been a main source of frustration to all those working in this area. The book is divided into two parts: part one deals with Nigeria as a whole, and lists general works or those concerned with several regions or several ethnic groups. Part two is devoted to the various ethnic groups. An analytical table of contents, a comprehensive ethnic index, an author index and an index of Islamic studies, together with generous cross-referencing, ensure ready and easy location of individual entries.
Download or read book Some Like It Hot written by Clifford Wright and published by Harvard Common Press. This book was released on 2005-09-13 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: 300 spicy recipes from some of the most flavorful and piquant cuisines.
Download or read book English Language Cookbooks 1600 1973 written by Lavonne B. Axford and published by Detroit : Gale Research Company. This book was released on 1976 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking from the Commonwealth written by Robin Howe and published by . This book was released on 1958 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Women and the Rise of Nutrition Science in Interwar Britain and British Africa written by Lacey Sparks and published by Springer Nature. This book was released on 2023-03-20 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the wake of the Great Depression, economic recovery and nutritional improvement in Britain simultaneously occurred with their decline in British Africa. While histories of science, medicine and British Empire have provided fertile analytical ground for decades, the field of nutrition science has received comparatively little attention. Widespread malnutrition between the World Wars called into question the role of the British state in preserving the welfare of both its citizens and its subjects, especially women, given their role in feeding their families. International organizations such as the League of Nations, empire- wide projects such as nutrition surveys conducted by the Committee for Nutrition in the Colonial Empire (CNCE), sub-imperial networks of medical and teaching professionals, and individuals on-the-spot wove a dense web of ideas on nutrition. Women, especially of the working class, bore the brunt of the struggle to access nutritious food as a wave of interest in the new science of nutrition swept the globe between the wars, with imperial Britain in the lead. The British state buoyed the economic slump of the Great Depression in the metropole by importing more colonial goods more cheaply, feeding metropolitan Brits on the back of the colonial empire, particularly in Africa. This book stands apart for the way it places nutrition science in both Britain and Africa under a single analytic lens of economics, gender and empire, contributing to research on British and African history, British Empire, women’s history and the history of science, medicine and health.
