Agriculture & Food Systems · World Cuisines & Food Culture
A topic within World Cuisines & Food Culture, itself one of 11 topics in that field and part of Agriculture & Food Systems.
2 works
James C. McCann
Argues African cuisines were shaped less by isolation than by centuries of crop exchange, and traces how West Africa's staple-and-stew cooking absorbed maize, cassava and chilli arriving from the Americas after 1500.
Tadeusz Lewicki
Reconstructs the diet of the medieval West African kingdoms — millet, sorghum, rice, dried fish and cattle — entirely from medieval Arabic geographers' accounts, since no local written record of the period survives.