A Taste of West Africa PDF Download
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Author: Colin Harris
Publisher:
ISBN: 9781568471853
Category : Juvenile Nonfiction
Languages : en
Pages : 56
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Book Description
From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.
Author: Colin Harris
Publisher:
ISBN: 9781568471853
Category : Juvenile Nonfiction
Languages : en
Pages : 56
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Book Description
From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.
Author: Dorinda Hafner
Publisher:
ISBN: 9780747279198
Category : Africa
Languages : en
Pages : 160
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Book Description
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.
Author: Omowale
Publisher: Xlibris Corporation
ISBN: 1456808036
Category : Poetry
Languages : en
Pages : 126
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Book Description
At last! A book that provides the missing link to the ancient knowledge, power and creativity of our ancestors! This book dynamically discloses the early and glorious testimony of the ancients. A Taste of Afrika is an Afrikan Naming Book with pronunciation, meaning and origin of hundreds of Afrikan names. Living in the Sasa of the Zamani Sasa that conceptualizes Afrikan time, this book keeps Afrikan history alive and in front of, as well as behind, the present, by sharing Afrikan proverbs, history, theology and poetry, and giving Afrikan people in the Diaspora the opportunity to reconnect with their ancestral names. Zamani Sasa is loosely translated as "from the past to the present and into the future" because traditional Afrikan people lived in the "now." There was no "past or present tense" in the language. In traditional Afrikan society no one ever died. As long as they were remembered, they remained alive in the Zamani. Long live the Ancestors! Zamani Sasa! Freedom now! Uhuru Sasa!
Author: Dorinda Hafner
Publisher: Wakefield Press
ISBN: 9781862545861
Category : Africa
Languages : en
Pages : 328
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Book Description
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously travelled to countries such as Brazil, Cuba, Jamaica and the United States.
Author: Elizabeth A. Jackson
Publisher:
ISBN: 9780965520966
Category : Cooking, West African
Languages : en
Pages : 0
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Book Description
Come and discover the rich and sultry blend of meats, tropical fruits, vegetables, grains, spices and oils that served as the foundation of West African life for centuries. The history of these lands is as rich as the spicy food. Learn about ancient empires and the origins of modern nations as you choose from a selection of 120 tempting dishes.
Author: Jessica B. Harris
Publisher: Simon and Schuster
ISBN: 0684802759
Category : Cookbooks
Languages : en
Pages : 408
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Book Description
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Author: Anne Bower
Publisher: University of Illinois Press
ISBN: 0252076303
Category : African American cookery
Languages : en
Pages : 202
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Book Description
Moving beyond catfish and collard greens to the soul of African American cooking
Author: Pierre Thiam
Publisher: Lake Isle Press
ISBN: 9781891105555
Category : Cooking
Languages : en
Pages : 0
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Book Description
Showcases the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won t just be learning to make a few dishes, you ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow.
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505
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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: Barbara Baeta
Publisher: Hippocrene Books
ISBN: 9780781813433
Category : Cooking
Languages : en
Pages : 248
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Book Description
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.
