Where Did You Get Your View of Africa?
Congo River area Village, 1800s, Courtesy of The New York Public Library
Yesterday we discussed common misconceptions about Africa. Today we provide a revision based on the available documented history. Africa is a continent not a country with various cultures and cuisines. There are over 1000 different languages across the continent. Africa is three times the size of Europe and four times the size of the United States. Raced based chattel slavery practiced in America had no precursors on the African continent. Mankind began in Africa and African contributions to the world are enormous such as the organic farming of sorghum, rice,, fonio, millet, yams, as well as fruit trees such as shea, palm, tamarind, and making foods, medicines, and cosmetics from trees like the baobab tree and others previously mentioned. African farmers and cooks taught us about vegetables like okra, kale, legumes, and about bread, wine and beer making. It's from Africans we have learned hunting, fishing, and food preservation methods, and cooking traditions like smoking and dehydrating fish, meats, and more. Learn about precolonial African history this spring.
Food systems
Precolonial African History and Foodways
About Dr. Opie
Books
Youtube
Podcast
For Speaking
*Robert W. July, Chapters 3, 4, 5, 8, Precolonial Africa: An Economic and Social History
Elizabeth Isichei, A History of African Societies to 1870
George B.N. Ayittey, Chapters 4, 5 , Indigenous African Institutions
Jessica B. Harris, Chapter 1 , High on the Hog: A Culinary Journey from Africa to America
Jessica B. Harris, Chapter 1 , African Cookbook
James C. McCann, Introduction, Stirring the Pot
Frederick Douglass Opie, Chapter 1 , Hog and Hominy: Soul Food from Africa to America
Andrian Miller, Chapter 1 , Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
