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Book | Leiden University catalogue | WorldCat |
Title: | The indigenous fermented foods of the Sudan: a study in African food and nutrition |
Author: | Dirar, Hamid A. |
Year: | 1993 |
Pages: | 552 |
Language: | English |
City of publisher: | Wallingford |
Publisher: | CAB International |
ISBN: | 085198858X |
Geographic term: | Sudan |
Subjects: | millet food beverages |
Abstract: | This book is a compilation of both the general literature on Africa's fermented foods and beverages and of original research conducted by the author in the Sudan. Information was gathered from elderly rural women (age 50-85 years) who traditionally hand down such knowledge from generation to generation. The various foods are considered in terms of their role in the struggle for survival and in the social fabric of the rural Sudan, as well as from the perspectives of nutrition and food microbiology. Contents: Introduction to the food culture of the Sudan; Sorghum: the staple of the Sudan; Sorghum porridges and granules; Sorghum breads and flakes; Alcoholic beverages; Dairy products; Fish products; Meat products; Flavours and substitutes. |