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This book is in three section. Section 1. looks historically at known available indigenous foods prior to the 16th century when exotic foods made dramatic incursions into West Africa, the origins of a large variety of foods in the region and an analysis of the impact of these exotic foods on culinary habits.  This section also looks at dominant food crops produced and consumed from the turn of this century up to date.  Section 2. examines evolved and evolving changes in food preparation and preservation methods and the major changes in dietary practices.  What foods have disappeared and are still disappearing from the dietary patterns of yesteryears.  In section 3. some ancient, traditional and modernized West African recipes are presented.

Informations de publication

  • Éditeur: Author
  • ISBN-10: 096842550
  • ISBN-13: 978-0968425503
  • Dewey Decimal: 641.596
  • Bibliothèque ECHO: 641.596 SMI

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