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Africa South from the Sahara

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Describing the principal sources of food for the inhabitants of Africa south from the Sahara is a relatively easy task. Most diets are dominated by products made from a single staple crop, and there are not all that many of them. Maize...

Kola Nut

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Kola nut is an important stimulant and masticatory in Africa. It is about the size of a walnut or a chestnut and varies in color from dark red to creamy white (Chevalier and Perrot 1911; Cohen 1966; Agiri 1972; Lovejoy 1977–8, 1980)....

Sorghum

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Grain sorghum (Sorghum bicolor [Linn.] Moench) is a native African cereal now also widely grown in India, China, and the Americas. Sorghum ranks fifth in world cereal grain production, and fourth in value (after rice, wheat, and maize...

History, Diet, and Hunter-Gatherers

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In the years since 1960 there has been a dramatic change in our perception of the diet, nutrition, and health of “hunter-gatherers,” who constitute the world’s smallest, most “primitive,” and presumably oldest-style societies. The Hobbesian...

Maize and Grace: History, Corn, and Africa’s New Landscapes, 1500–1999

Food History: Critical and Primary Sources Volume 3 : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...For comments on an earlier draft of this paper at the Yale University Colloquium on Agrarian Studies I am particularly grateful to Robert Harms, Enrique Meyer, Eric Worby, and Cassandra Moseley. Jean Hay and Sara Berry also read drafts...

Access to food

Brian Gardner

Brian Gardner has been analyzing, writing about and commenting on European and international agriculture and food policy developments for more than thirty years. Notable publications include European Agriculture: Policies, Production and Trade, Growing Pains: New Europe and the CAP in The Perfect Union? New Europe and the EU (edited by Roger Gough) and A Guide to the Reformed CAP. Author affiliation details are correct at time of print publication.

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Global food futures : Feeding the world in 2050

Bloomsbury Academic, 2013

Book chapter

...The reason why too many people do not have enough food is not merely a matter of production; an equal or greater cause of hunger is the problem of access to food. Too many people do not have the means to buy the minimum amount of food...

Brothers in Faith: Islamic Food Activism in Egypt

Food Activism : Agency, Democracy and Economy

Bloomsbury Academic, 2014

Book chapter

...Food, Faith, and Activism The Society of the Muslim Brotherhood is the oldest and largest Islamist movement in Egypt. It was established in 1928 by Hassan al-Banna, a primary school teacher. From the start Hassan al-Banna demanded...

Is Bahian Moqueca Just Fish Stew? Food and Identity in Salvador, Bahia

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...When I first went to Brazil in 1982 as a young wife and mother, we lived for four months in Rio de Janeiro. I became accustomed to the beaches and boulevards, cafes and markets of that beautiful city. After accustoming myself...

Jewish Foods at the Turn of the Twenty-First Century

The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...As the lifeblood of daily material life and of the socialization of the body, food occupies a crucial place in the Judaic religious system and, as a result, in the experience of Jews in history...

Food Prejudices and Taboos

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Over the past 2,000 years, scholars have produced a vast literature on food prejudices and taboos. This literature, however, is complicated by confusing etymology and indiscriminate or inconsistent application of several terms, such as food...