What Africans Eat
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What Africans Eat" A new Exposition of West African Foods and Culture
A new book "What Africans Eat" has been published by Outskirts Press. It describes in details, the materials which are utilized by the people of West Africa as food. The first chapter describes the unique food practices of the people, such as food peddling, leaf-wrapping and stone grinding. A few chapters are devoted to the types of plants used as food, including yams, grains and pulses. Protein sources such as game meat, snails, fish and insects are also described. Description of the spices, condiments and sweeteners are given to include the universal scientific names of the plants from which they are made. Other chapters deal with how the regional drinks such as Palm Wine, Pito and other drinks, are procured and used. Some foods which also double as medicine are described. The concluding chapter explores the changes which have taken place in the traditional breakfast, lunch and supper of West African countries. This chapter is supported by contributions obtained though the interview of subjects from some countries of West Africa.
Each account includes the cultural connection of the food materials and the people. Examples include the use of Palm Wine, Yams and Kola nuts during marriage ceremonies. In the relevant portions, taboos and other beliefs about food materials are included. Each chapter opens with a short paragraph of the author's personal experience related to the contents of the chapter.
The author, Toye Ekunsanmi, is an Associate Professor of Biology at the University of Wisconsin, Washington County, in West Bend, WI. He immigrated to the United States in 1997. This book is available on http://www.amazon.com/dp/1432761927