Stirring the Pot: A History of African Cuisine.

Highlights its processing and importance in human and animal diets. Contains now-dated statistics of production, consumption, and distribution. Stanford, CA: Stanford University Press, 1959.Ī major study of the introduction of cassava (manioc) from Brazil since the 16th century and its spread across Sub-Saharan Africa. Cambridge, UK: Cambridge University Press, 1982.Ī concise study of savanna, forest-margin and Ethiopian agricultural complexes, diffusion of food crops to and from Africa, and the diversity of indigenous agricultural techniques. “The Origins of Indigenous African Agriculture.” In The Cambridge History of Africa. 151–168) that examines food policies and production under European colonial rule. Boulder, CO: Lynne Rienner, 1986.Ī rich collection of essays on food supply, nutrition policy, and agriculture in Sub-Saharan Africa. Has broad regional coverage and charts the transition from hunting and gathering to food production. Berkeley: University of California Press, 1984.Ī collection of thirty essays on the prehistory of food and food production in Africa. From Hunters to Farmers: The Causes and Consequences of Food Production in Africa. 1993 (metallurgy, urbanism, and food production), McCann 2009 (cuisine) and Richards 1985, cited under Ecology.Ĭlark, John Desmond. The diversity of food production systems, cuisine, food processing technology and practices, ecology, and local agency is reflected in studies in Jones 1959 (on cassava, a major staple), Hansen and McMillan 1986 (food supply, nutrition policy, and agricultural practices in Africa), Harlan 1982 (indigenous agricultural complexes), Phillipson 1982 (polycentric origins of food production), Shaw, et al. Studies in prehistory have relied on archaeology, linguistics, and botanical sciences to shed light on developments on various crops, plants, birds, and animals as part of the diet and economy of the peoples and regions of Africa. Clark 1984 provided general overviews of the arable and pastoral economies of Africa in which food production took place. Food and food production evolved in specific ecological settings in accordance with seasonal changes, soil conditions, and density of precipitation since the dawn of the previous millennium.

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