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A Good Soup Attracts Chairs
Presents over thirty-five easy-to-follow recipes from the kitchens of West Africa and Ghana and instructions on how to throw an African party.
Entertaining from Ancient Rome to the Super Bowl
From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.
Food Culture in Sub-Saharan Africa
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 slav...
Food and Identity in Nineteenth and Twentieth Century Ghana
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional ...
Culture and Customs of Ethiopia
An ideal resource for anyone interested in learning about Ethiopia, this accessible, single-volume work provides all-encompassing and up-to-date coverage of the ancient and diverse cultures of Africa's second-most populated nation. Explore the fascinating culture of Ethiopia, a highly diverse nation built on the foundations of ancient kingdoms—truly a melting pot of traditions from Africa as well as other continents. With increasing freedom of speech and growing access to technology, Ethiopians are better able—and more eager—than ever to share ideas, art, and information not only with each other, but with the rest of the world. This detailed volume offers readers informed perspectives on one of the world's oldest populations, covering its long-ago history as well as its evolution in the 21st century. Readers will discover Ethiopa's collection of written and oral stories, unique art and architecture inspired by royalty and religion, delicious cuisine, and many forms of music, dress, and dance. The book's chapters also describe important changes in Ethiopia's social customs, prevalent attitudes regarding women, and the nation's historically oppressive political system.
Food Cultures of the World Encyclopedia
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
The ^AOxford Companion to Sugar and Sweets
The Oxford Companion to Sugar and Sweets is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors. In addition to learning the history of candy, the evolution of the dessert course, and the production of chocolate, readers will discover entries on "sugar of lead" (lead acetate), prescribed for stomach troubles in the nineteenth century, and "castoreum" (beaver extract), beloved by the modern food industry for the sweet taste it imparts. The sheer variety of entries in this compendium is astounding; peruse its wondrous variety like a kid in a candy shop.
The Ghana Cookbook
Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.
