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Good Tastes in Africa [microform] : A Recipe Book. African Outreach Series, No. 3 / Rebecca Dyasi, Comp
Bib ID 5474866
Format MicroformMicroform, BookBook
Author
Dyasi, Rebecca, Comp
 
Description [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1983 
80 p. 
Summary

This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the customs surrounding food preparation and eating in Africa. Part 2, "Recipes," offers an idea of the variety of foods eaten in Africa. Included are recipes for soup/stews, fish, chicken, meat, rice/staple dishes, vegetables, breads, snacks/sweets, condiments, preserves, and beverages. Part 3 "Measurement and Cooking,""Special Foods, Ingredients, and Substitutes," and "Sources of African Foods in the U.S.A." provides useful information for individuals trying to prepare African meals. (APG)

Notes

Availability: Center for African Studies, University of Illinois, 1208 West California, Room 101, Urbana, IL 61801 ($6.00).

ERIC Note: For related documents, see SO 017 892-895.

Teachers.

Students.

Practitioners.

May also be available online. Address as at 14/8/18: https://eric.ed.gov/

Reproduction Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive. 
Subjects African Culture.  |  Cooking Instruction.  |  Cultural Activities.  |  Cultural Education.  |  Food.  |  Foreign Countries.  |  Resource Materials.  |  Secondary Education.  |  Cook Books Recipes(Food)  |  Africa
Form/genre Guides, Classroom  |  Guides, Classroom
Other authors/contributors Crane, Louise, editor  |  Illinois Univ., Urbana. Center for African Studies
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