African food and drink - Martin Gibrill

In a series which aims to dispel some of the myths about "foreign" foods, this text looks at the food and drink of tropical Africa in an historical and geographical context. It covers how food is grown and processed, how it is prepared, cooked and served and includes a selection of illustrated recipes.;Although the author gives an introduction to food and drink throughout the continent, the book concentrates on tropical Africa because it is impossible to cover the wide range of different foods and lifestyles that occur across the continent. He begins by describing Africa's enormous diversity of climate, geography, peoples and cultures and goes on to explain how these differences affect the type of food people eat. He also describes how crops are grown, harvested and sold, and explains how each region depends on its own produce as the basis of its diet.;The reader learns about typical African meals as well as the special dishes prepared for festive occasions.