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| Title: | Cookbook of the Songola: an anthropologiccal study on the technology of food preparation among a Bantu-speaking people of the Zaïre forest |
| Author: | Ankei, Takako |
| Year: | 1990 |
| Periodical: | African Study Monographs: Supplementary Issue |
| Issue: | 13 |
| Pages: | 1-174 |
| Language: | English |
| Geographic term: | Congo (Democratic Republic of) |
| Subjects: | Songola food preparation cookery books (form) |
| External link: | http://repository.kulib.kyoto-u.ac.jp/dspace/bitstream/2433/68357/1/ASM_S_13_1.pdf |
| Abstract: | This article examines the technology of food preparation among the Songola, a Bantu people living in the tropical rain forest of the Republic of Zaire. It is based on fieldwork carried out during two periods for a total of eight months in 1978 and 1979-1980. In order to shed light on the Songola system of cooking as a whole, the author presents inventories of 377 materials in the area of food and beverages (such as vegetables, mammals, reptiles, birds, fish, bugs, worms, fruit, flowers, condiments), their folk classification, and the environments and seasons for their acquisition; 49 Songola verbs for food preparation techniques (such as butchering, removal of inedible parts); 40 cooking tools; and a total of 335 recipes. Materials are identified, labelled with Songola, Zairian Swahili, and Latin names, and described on the basis of the statements of the Songola and the observations of the author. The author uses an 'emic' approach, depending on the concepts of the Songola themselves. Each verb for cooking, accompanied by an operational definition, is illustrated with sample sentences and sketches by the author. Recipes are described in text and flow charts. The variety of cooked food available among the Songola is overwhelming. They know as many as 2099 different dishes. Bibliogr. |