Looking for an examination copy?
This title is not currently available for examination. However, if you are interested in the title for your course we can consider offering an examination copy. To register your interest please contact email@example.com providing details of the course you are teaching.
It is important for historians studying West Africa before the sixteenth century, particularly social and economic historians, to know what the basic foods were before the arrival of crops from the Americas such as maize, cassava, ground nuts, red peppers and tomatoes. Medieval Arabic historians and geographers recorded a great deal of information about social and economic life in Africa during the period and this is a full-scale attempt to make use of the material related to foodstuffs and the preparation of the food. The references collected from the Arabic texts are interpreted in the light of the work of modern ethnographers and the descriptions given by travellers in more recent times.
Not yet reviewed
Be the first to review
Review was not posted due to profanity×
- Date Published: March 2009
- format: Paperback
- isbn: 9780521102025
- length: 280 pages
- dimensions: 229 x 152 x 16 mm
- weight: 0.42kg
- availability: Available
Table of Contents
1. Arabic sources for the history of the foodstuffs used by West African peoples
2. Vegetable foodstuffs
3. Meat and fish
4. Other foodstuffs
You are now leaving the Cambridge University Press website, your eBook purchase and download will be completed by our partner www.ebooks.com. Please see the permission section of the www.ebooks.com catalogue page for details of the print & copy limits on our eBooks.Continue ×