Introduction to the Supplementary Issue “Progress in African Food Culture Research”
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- Fujimoto Takeshi
- Faculty of Humanities, University of Toyama
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- Fujioka Yuichiro
- Faculty of Social and Cultural Studies, Kyushu University
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- Sato Yasuaki
- School of Global Humanities and Social Sciences, Nagasaki University
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Description
Historically, food cultures in various parts of Africa have been nurtured through the interrelationships among people, crops and the natural environment. However, the study on food in sub-Saharan Africa so far has largely been confined to agriculture and food production; there has been little discussions on consumption patterns or eating cultures. Based on fieldwork in rural villages and literature studies, this supplementary issue focuses on the diverse food choices made by local farmers in sub-Saharan Africa in the context of crop selection and consumption and analyzes indigenous knowledge that informs farmers' choices. Moreover, it considers the relationships among the natural environment, crops and food cultures, and should facilitate future study of food cultures in sub-Saharan Africa and elsewhere.
Journal
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- African Study Monographs. Supplementary Issue.
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African Study Monographs. Supplementary Issue. 61 1-5, 2023-03
The Center for African Area Studies, Kyoto University
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Details 詳細情報について
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- CRID
- 1390577740958787712
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- NII Book ID
- AA10636379
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- DOI
- 10.14989/282788
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- HANDLE
- 2433/282788
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- ISSN
- 02869667
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- Text Lang
- en
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- Article Type
- journal article
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- Data Source
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- JaLC
- IRDB
- KAKEN
- OpenAIRE
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- Abstract License Flag
- Allowed
