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<!DOCTYPE html><html><head><title>Food Culture in Sub-Saharan Africa - Fran Osseo-Asare - Google Books</title><link rel="stylesheet" href="/books/css/_ec96e51d33cf9f351cbc007f46874f6c/kl_about_this_book_kennedy_full_bundle.css" type="text/css" /><link rel="stylesheet"href="https://fonts.googleapis.com/css2?family=Product+Sans:wght@400"><script src="/books/javascript/atb_ec96e51d33cf9f351cbc007f46874f6c__en.js"></script><link rel="canonical" href="https://books.google.com/books/about/Food_Culture_in_Sub_Saharan_Africa.html?id=1s-a7EMM6BgC"/><meta property="og:url" content="https://books.google.com/books/about/Food_Culture_in_Sub_Saharan_Africa.html?id=1s-a7EMM6BgC"/><meta name="title" content="Food Culture in Sub-Saharan Africa"/><meta name="description" content="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 and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves.Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative."/><meta property="og:title" content="Food Culture in Sub-Saharan Africa"/><meta property="og:type" content="book"/><meta property="og:site_name" content="Google Books"/><meta property="og:image" content="https://books.google.com.sg/books/content?id=1s-a7EMM6BgC&printsec=frontcover&img=1&zoom=1&imgtk=AFLRE70Y_d3qncc0GfmhBOlgBHiOsnKcA5Wuf9j89eqoMegnpTIv3pVM0eXehteAUN8ZpSXF7zKaRfoJlKoSxiBJVr9IdDnZkRwg3kOAI-Al3qWXucwyJFx2kO6Z5UvYFXr76RMPNomY"/><link rel="image_src" href="https://books.google.com.sg/books/content?id=1s-a7EMM6BgC&printsec=frontcover&img=1&zoom=1&imgtk=AFLRE70Y_d3qncc0GfmhBOlgBHiOsnKcA5Wuf9j89eqoMegnpTIv3pVM0eXehteAUN8ZpSXF7zKaRfoJlKoSxiBJVr9IdDnZkRwg3kOAI-Al3qWXucwyJFx2kO6Z5UvYFXr76RMPNomY"/><script></script><style>#gbar,#guser{font-size:13px;padding-top:1px !important;}#gbar{height:22px}#guser{padding-bottom:7px !important;text-align:right}.gbh,.gbd{border-top:1px solid #c9d7f1;font-size:1px}.gbh{height:0;position:absolute;top:24px;width:100%}@media all{.gb1{height:22px;margin-right:.5em;vertical-align:top}#gbar{float:left}}a.gb1,a.gb4{text-decoration:underline !important}a.gb1,a.gb4{color:#00c !important}.gbi .gb4{color:#dd8e27 !important}.gbf .gb4{color:#900 !important} #gbar { padding:.3em .6em !important;}</style></head><body class=""><div id=gbar><nobr><a target=_blank class=gb1 href="https://www.google.com.sg/search?tab=pw">Search</a> <a target=_blank class=gb1 href="https://www.google.com.sg/imghp?hl=en&tab=pi">Images</a> <a target=_blank class=gb1 href="https://maps.google.com.sg/maps?hl=en&tab=pl">Maps</a> <a target=_blank class=gb1 href="https://play.google.com/?hl=en&tab=p8">Play</a> <a target=_blank class=gb1 href="https://www.youtube.com/?tab=p1">YouTube</a> <a target=_blank class=gb1 href="https://news.google.com/?tab=pn">News</a> <a target=_blank class=gb1 href="https://mail.google.com/mail/?tab=pm">Gmail</a> <a target=_blank class=gb1 href="https://drive.google.com/?tab=po">Drive</a> <a target=_blank class=gb1 style="text-decoration:none" href="https://www.google.com.sg/intl/en/about/products?tab=ph"><u>More</u> »</a></nobr></div><div id=guser width=100%><nobr><span id=gbn class=gbi></span><span id=gbf class=gbf></span><span id=gbe></span><a target=_top id=gb_70 href="https://www.google.com/accounts/Login?service=print&continue=https://books.google.com.sg/books%3Fid%3D1s-a7EMM6BgC%26pg%3DPA73%26redir_esc%3Dy%26hl%3Den&hl=en&ec=GAZACg" class=gb4>Sign in</a></nobr></div><div class=gbh style=left:0></div><div class=gbh style=right:0></div><div role="alert" style="position: absolute; left: 0; right: 0;"><a href="https://books.google.com.sg/books?id=1s-a7EMM6BgC&pg=PA73&redir_esc=y&hl=en&output=html_text" title="Screen reader users: click this link for accessible mode. 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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 and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves.<br><br>Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.</p></div></div></div><div class="search_box_wrapper"></div></td> </tr></table><div id="summary-second-column"></div></div></div></div></div><div class=vertical_module_list_row><h3 class=about_title><a name="about_author_anchor"></a>About the author <span style="color:#666; font-weight:normal">(2005)</span></h3><div id=about_author class=about_content><div id=about_author_v><div class=textmodulecontent>Fran Osseo-Asare is a food historian, an expert on food in West Africa, the founder and editor of betumi.com, a Web site on sub-Saharan food, and the author of an African cookbook for children. </div></div></div></div><div class=vertical_module_list_row><h3 class="about_title">Bibliographic information</h3><div class="about_content" id="metadata_content" style="padding-bottom:.3em"><div class="metadata_sectionwrap"><table id="metadata_content_table"><tr class="metadata_row"><td class="metadata_label">Title</td><td class="metadata_value"><span dir=ltr>Food Culture in Sub-Saharan Africa</span><br><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=bibliogroup:%22Food+Culture+around+the+World%22&source=gbs_metadata_r&cad=2"><i><span dir=ltr>Food Culture around the World</span></i></a>, <span dir=ltr>ISSN</span> <span dir=ltr>1545-2638</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Author</span></td><td class="metadata_value"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=inauthor:%22Fran+Osseo-Asare%22&source=gbs_metadata_r&cad=2"><span dir=ltr>Fran Osseo-Asare</span></a></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Edition</span></td><td class="metadata_value"><span dir=ltr>illustrated</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Publisher</span></td><td class="metadata_value"><span dir=ltr>Bloomsbury Academic, 2005</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>ISBN</span></td><td class="metadata_value"><span dir=ltr>0313324883, 9780313324888</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Length</span></td><td class="metadata_value"><span dir=ltr>191 pages</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Subjects</span></td><td class="metadata_value"><div style="display:inline" itemscope itemtype="http://data-vocabulary.org/Breadcrumb"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Cooking%22" itemprop="url" dir=ltr><span itemprop="title">Cooking</span></a></div> › <div style="display:inline" itemscope itemtype="http://data-vocabulary.org/Breadcrumb"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Cooking+Regional+%26+Ethnic%22" itemprop="url" dir=ltr><span itemprop="title">Regional & Ethnic</span></a></div> › <div style="display:inline" itemscope itemtype="http://data-vocabulary.org/Breadcrumb"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Cooking+Regional+%26+Ethnic+African%22" itemprop="url" dir=ltr><span itemprop="title">African</span></a></div><br><br><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Cooking+/+Regional+%26+Ethnic+/+African%22&source=gbs_metadata_r&cad=2"><span dir=ltr>Cooking / Regional & Ethnic / African</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Social+Science+/+Agriculture+%26+Food%22&source=gbs_metadata_r&cad=2"><span dir=ltr>Social Science / Agriculture & Food</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Social+Science+/+Anthropology+/+Cultural+%26+Social%22&source=gbs_metadata_r&cad=2"><span dir=ltr>Social Science / Anthropology / Cultural & Social</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Social+Science+/+Customs+%26+Traditions%22&source=gbs_metadata_r&cad=2"><span dir=ltr>Social Science / Customs & Traditions</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Social+Science+/+Popular+Culture%22&source=gbs_metadata_r&cad=2"><span dir=ltr>Social Science / Popular Culture</span></a></td></tr><tr class="metadata_row"><td>&nbsp</td><td>&nbsp</td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Export Citation</span></td><td class="metadata_value"><a class="gb-button " href="https://books.google.com.sg/books/download/Food_Culture_in_Sub_Saharan_Africa.bibtex?id=1s-a7EMM6BgC&output=bibtex"><span dir=ltr>BiBTeX</span></a> <a class="gb-button " href="https://books.google.com.sg/books/download/Food_Culture_in_Sub_Saharan_Africa.enw?id=1s-a7EMM6BgC&output=enw"><span dir=ltr>EndNote</span></a> <a class="gb-button " 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