To Cook a Continent

To Cook a Continent PDF Author: Nnimmo Bassey
Publisher: Fahamu/Pambazuka
ISBN: 1906387532
Category : Business & Economics
Languages : en
Pages : 206

Book Description
Arguing that the climate crisis confronting the world today is rooted mainly in the wealthy economies’ abuse of fossil fuels, indigenous forests, and global commercial agriculture, this important book investigates how Africa has been exploited and how Africans should respond for the good of all. As it examines the oil industry in Africa and probes the causes of global warming, this record warns of its insidious impacts and explores false solutions. Demonstrating that the issues around natural resource exploitation, corporate profiteering, and climate change must be considered together if the planet is to be saved, the book suggests how Africa can overcome the crises of environment and global warming.

The Africa Cookbook

The Africa Cookbook PDF Author: Jessica B. Harris
Publisher: Simon and Schuster
ISBN: 0684802759
Category : Cookbooks
Languages : en
Pages : 408

Book Description
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.

Tastes of Africa

Tastes of Africa PDF Author: Justice Kamanga
Publisher: Penguin Random House South Africa
ISBN: 9781770078024
Category : Cookbooks
Languages : en
Pages : 0

Book Description
A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.

The Lost Continent

The Lost Continent PDF Author: Bill Bryson
Publisher: Anchor Canada
ISBN: 0385674562
Category : Travel
Languages : en
Pages : 354

Book Description
"I come from Des Moines. Somebody had to." And, as soon as Bill Bryson was old enough, he left. Des Moines couldn't hold him, but it did lure him back. After ten years in England he returned to the land of his youth, and drove almost 14,000 miles in search of a mythical small town called Amalgam, the kind of smiling village where the movies from his youth were set. Instead he drove through a series of horrific burgs, which he renamed Smellville, Fartville, Coleslaw, Coma, and Doldrum. At best his search led him to Anywhere, USA, a lookalike strip of gas stations, motels and hamburger outlets populated by obese and slow-witted hicks with a partiality for synthetic fibres. He discovered a continent that was doubly lost: lost to itself because he found it blighted by greed, pollution, mobile homes and television; lost to him because he had become a foreigner in his own country.

Flavors of Africa

Flavors of Africa PDF Author: Evi Aki
Publisher: Page Street Publishing
ISBN: 1624146759
Category : Cooking
Languages : en
Pages : 396

Book Description
Explore Africa's Spices, Tastes and Time-Honored Traditions In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends. Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza. Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.

The Peppers, Cracklings, and Knots of Wool Cookbook

The Peppers, Cracklings, and Knots of Wool Cookbook PDF Author: Diane M. Spivey
Publisher: State University of New York Press
ISBN: 0791493393
Category : Social Science
Languages : en
Pages : 444

Book Description
Fifteen years in the making, this book emerges as a new approach to presenting culinary information. It showcases a myriad of sumptuous, mouth-watering recipes comprising the many commonalities in ingredients and methods of food preparation of people of color from various parts of the globe. This powerful book traces and documents the continent's agricultural and mineral prosperity and the strong role played by ancient explorers, merchants, and travelers from Africa's east and west coasts in making lasting culinary and cultural marks on the United States, the Caribbean, Peru, Brazil, Mexico, India, and Southeast Asia. Groundbreaking in its treatment of heritage survival in African and African American cooking, this illuminating book broadens the scope of cuisine as it examines its historical relationship to a host of subjects—including music, advertising, sexual exploitation, and publishing. Provocative in its perspective, The Peppers, Cracklings, and Knots of Wool Cookbook dispels the long-standing misnomer that African cuisine is primitive, unsophisticated or simply non-existent, and serves as a reference in understanding how Africa's contributions continue to mark our cuisine and culture today.

The Antarctic Book of Cooking and Cleaning

The Antarctic Book of Cooking and Cleaning PDF Author: Wendy Trusler
Publisher: HarperCollins
ISBN: 0062395041
Category : Travel
Languages : en
Pages : 260

Book Description
This stunning chronicle of the first civilian Antarctic clean-up project, with contemporary and historic anecdotes and photographs, journal entries, and more than forty delicious recipes, is an intricately woven ode to the last wilderness. With more than 130 full-color photographs

It's a Continent

It's a Continent PDF Author: Chinny Ukata
Publisher: Coronet
ISBN: 9781529376814
Category :
Languages : en
Pages : 0

Book Description
'. . . we need this book. Of course Africa needs it as well, because no other huge area of the planet is treated as such a singular region, and that has to change. But the rest of the planet needs It's a Continent because we miss out by not recognising the individual majesty, the complexity, the beauty, the culture and the stories of the dozens of African countries. We owe it to ourselves and our history to put that right.' - Simon Reeve Why is Africa still perceived as a single country? How did African soldiers contribute to World War II? Who else led the charge against Apartheid in South Africa? How did an African man become one of the wealthiest people in history? There are (hi)stories you were never taught in school. IT'S A CONTINENT delves into these stories and reveals an Africa as you've never read it before. Breaking down this vast, beautiful, and complex continent and exploring each nations' unique history and culture, IT'S A CONTINENT highlights the key historical moments that have shaped each nation and contributed to its modern global position. Each chapter focuses on a different country and uncovers stories that mainstream education doesn't address at its peril. This book aims to highlight the consequences of colonialism and how this legacy reverberates today, as well as how many African countries continue to re-build in its wake. IT'S A CONTINENT is a bold and colourful corrective to the perception of Africa as a monolith. It reveals the fascinating, often overlooked, histories of its 54 nation states too often misrepresented, its inhabitants and its place in the world too often neglected.

Discovery of a Continent

Discovery of a Continent PDF Author: Marcus Samuelsson
Publisher: John Wiley & Sons
ISBN: 9780470173251
Category : Cooking, African
Languages : en
Pages : 174

Book Description
Praise for Marcus Samuelsson's James Beard Award–Winning Discovery of a Continent: Foods, Flavors, and Inspiration from Africa "[Samuelsson's] recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors. . . . Sumptuous photographs by Gediyon Kifle . . . will inspire you to follow Samuelsson on his travels." —New York Times Book Review "A deeply personal mix of recipes and culture from chef/restaurant owner and native African whom Gourmet named 'one of the most innovative chefs in the world.'" —USA Today "Original, intelligent, and well executed. . . . A personal culinary odyssey. . . . The result is a compelling blend of traditional recipes and a kind of personal fusion food." —Los Angeles Times "Cookbook of the year. . . . Sparkles with color, intriguing recipes, and informative tidbits inspired by the research Samuelsson conducted." —Chicago Tribune "A loving, enticing tribute to a continent that [Samuelsson] believes represents, foodwise, the next big thing. . . . Captures the traditional recipes of countries from Morocco to South Africa, and also includes Samuelsson's spin on the flavors he encountered." —O, The Oprah Magazine "American cooks have explored many parts of the world in their kitchens, but one continent is almost entirely missing from our repertoires—Africa. . . . Marcus Samuelsson may change that single-handedly." —San Francisco Chronicle
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