BOOKS

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• Foods of West Africa: Their origins and use
• A unique and fascinating book about African grains from pre-historic to modern times identifying those that are still commonly eaten, and others that are sadly neglected and close to being on the endangered list.
  

  "The first part of the book traces the origin and movement of several West African Foods from pre-historic to modern times identifying those that are still commonly eaten, and others that are sadly neglected and close to being on the endangered list. The foods are appropriately classified into roots and tubers, starchy fruits, cereals, legume grains, condiments and spices, and are briefly described complete with local and scientific names."
  

© Francisca Smith

Foods of West Africa: Their origins and use by Ifeyironwa Francisca Smith

 

• Ritual: Power, Healing and Community by Malidoma Patrice Some
• Zulu Shaman: Dreams, prophecies and mysteries (Song of the star) by Vusamazulu Credo Mutwa
• Indaba, My Children by Vusamazulu Credo Mutwa
• The Shackled Continent: Power, Corruption, and African Lives by Robert Guest
• The Globalization of Poverty and the New World Order by Michel Chossudovsky

• Traditional food plants of Kenya. Nairobi: Kenrik 1999 by Maundu P, Ngugi G, Kabuye C.
• African Indigenous Vegetables: An Overview of the Cultivated Species. by R. Schippers. NRI/CTA co-publication. 2000. ISBN 86964 515 6.
• Useful Plants of Malawi
  Jessie Williamson, Published by the University of Malawi, Revised 1975
  
• Traditional Food Plants
  Food and Agriculture Organization of the United Nations (FAO) Rome, 1988. ISBN 92-5-102557-6"
  
• The Composition of Foods Commonly Eaten in Eastern Africa
  CTA (Technical Centre for Agricultural and Rural Cooperation), ISBN 90 72407 10 5. Copies available through -Department of Human Nutrition, Wageningen Agricultural University, De Creijen 12, 6703 BC Wageningen, The Netherlands- OR -Tanzania Food and Nutrition Centre, Box 977, Dar es Salaam, Tanzania
  
• Lost crops of Africa: Volume 1: Grains
  by National Research Council
• Crop Variety Improvement and Its Effect on Productivity
  edited by Robert E Evenson, D Gollin
  
• Sorghum and millets in human nutrition
  Food and agricultural organization of the united Nations, Rome, 1995
  
• Industrialization of Indigenous Fermented Foods
  edited by Keith H. Steinkraus

Created by Verena Raschke 2005 / Contact