Cooking the East African Way PDF Download

Author: Bertha Vining Montgomery
Publisher: Lerner Books [UK]
ISBN: 0761343946
Category : Cooking
Languages : en
Pages : 76

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Book Description
9 yrs+

Author: Constance Nabwire
Publisher: Lerner Publishing Group
ISBN: 9780822595649
Category : Juvenile Nonfiction
Languages : en
Pages : 48

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Book Description
An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.

Author: Habib Chalbi
Publisher: Lerner Publications
ISBN: 0822516993
Category : Juvenile Nonfiction
Languages : en
Pages : 74

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Book Description
The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.

Author: Lynne Marie Waldee
Publisher: Lerner Books [UK]
ISBN: 076134277X
Category : Cooking, French
Languages : en
Pages : 76

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Book Description
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 504

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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Author: Rafia Zafar
Publisher: University of Georgia Press
ISBN: 0820353655
Category : Social Science
Languages : en
Pages : 148

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Book Description
Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.

Author: Calixthe Beyala
Publisher:
ISBN: 9780907633365
Category : Man-woman relationships
Languages : en
Pages : 0

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Book Description
The heroine falls in love with mysterious Bolobolo and attempts to win his love by preparing a variety of wonderful dishes for him. The novel is peppered throughout with recipes.

Author: Constance R. Nabwire
Publisher: Lerner Publications
ISBN: 9780822509196
Category : Africa
Languages : en
Pages : 0

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Book Description
An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.

Author: Harva Hachten
Publisher:
ISBN: 9780781805988
Category : Africa
Languages : en
Pages : 0

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Book Description
A gourmet's tour of Africa, from North African specialties like chicken tajin with olives and lemon to Zambian groundnut soup and Senegalese couscous. This book includes more than 240 recipes that deliver the flavours of each region: North, East, West, Central and South Africa.

Author: Magdaleen van Wyk
Publisher: Penguin Random House South Africa
ISBN: 143230433X
Category : Cooking
Languages : en
Pages : 144

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Book Description
Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen! Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy. South African cuisine is a unique blend of the culinary art of many different cultures. Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine. This book also features interesting snippets about our forebears’ way of life.