Preparation And Processing Of Religious And Cultural Foods

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Preparation and Processing of Religious and Cultural Foods

Author : Md. Eaqub Ali
Publisher : Woodhead Publishing
ISBN 13 : 0081018932
Total Pages : 466 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Preparation and Processing of Religious and Cultural Foods by : Md. Eaqub Ali

Download or read book Preparation and Processing of Religious and Cultural Foods written by Md. Eaqub Ali and published by Woodhead Publishing. This book was released on 2018-09-12 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field

Regulating Safety of Traditional and Ethnic Foods

Author : V. Prakash
Publisher : Academic Press
ISBN 13 : 012800620X
Total Pages : 538 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Regulating Safety of Traditional and Ethnic Foods by : V. Prakash

Download or read book Regulating Safety of Traditional and Ethnic Foods written by V. Prakash and published by Academic Press. This book was released on 2015-11-25 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Religion, Food, and Eating in North America

Author : Benjamin E. Zeller
Publisher : Columbia University Press
ISBN 13 : 023153731X
Total Pages : 373 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Religion, Food, and Eating in North America by : Benjamin E. Zeller

Download or read book Religion, Food, and Eating in North America written by Benjamin E. Zeller and published by Columbia University Press. This book was released on 2014-03-11 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.

Prebiotics and Probiotics in Disease Regulation and Management

Author : Rajesh Kumar Kesharwani
Publisher : John Wiley & Sons
ISBN 13 : 1394166273
Total Pages : 357 pages
Book Rating : 4.3/5 (941 download)

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Book Synopsis Prebiotics and Probiotics in Disease Regulation and Management by : Rajesh Kumar Kesharwani

Download or read book Prebiotics and Probiotics in Disease Regulation and Management written by Rajesh Kumar Kesharwani and published by John Wiley & Sons. This book was released on 2022-09-27 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: PREBIOTICS AND PROBIOTICS IN DISEASE REGULATION AND MANAGEMENT The book covers all the emerging technologies and the challenges related to the synthesis and application of prebiotics and probiotics including the recent developments in the delivery of prebiotics, probiotics for the treatment of various diseases, the immune-boosting activity of the emerging prebiotics and probiotic ingredients, and the anti-cancer and anti-tumor potential The demand for biobased products is increasing enormously, among which are prebiotic oligosaccharides and probiotics, which occupy a major share of the food industry. Even though the majority of agro waste is currently being used for the production of 2G biofuels, agro waste such as citrus peel, sugar beet pulp, copra meal, and wheat husk can be considered for the production of prebiotic oligosaccharides. Prebiotics are dietary fibers that are selectively fermented by the microbes present in the gut and promote the growth of beneficial bacteria in the intestine and regulate the growth of harmful bacteria. The book highlights the importance of nutraceuticals (prebiotics, and probiotics) in maintaining gut homeostasis, prevention, and treatment of gut-related disorders, as anti-cancer agents, immune-modulatory agents, and treatment of metabolic disorders. It brings out the current challenges involved in the formulation and development of nutraceuticals, together with the application of nanotechnology and bioinformatics-based approaches to study the effect of nutraceuticals on oral health, and gut microflora in a very precise way. Audience The book will be read by food scientists and biotechnologists, as well as researchers in nutraceuticals and food processing research companies, nutraceutical/supplement product developers, and those in pharmaceutical companies.

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Author : Jyoti Prakash Tamang
Publisher : Springer Nature
ISBN 13 : 9811514860
Total Pages : 687 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Ethnic Fermented Foods and Beverages of India: Science History and Culture by : Jyoti Prakash Tamang

Download or read book Ethnic Fermented Foods and Beverages of India: Science History and Culture written by Jyoti Prakash Tamang and published by Springer Nature. This book was released on 2020-03-02 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

The Philosophy of Food

Author : David M. Kaplan
Publisher : Univ of California Press
ISBN 13 : 0520269330
Total Pages : 320 pages
Book Rating : 4.5/5 (22 download)

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Book Synopsis The Philosophy of Food by : David M. Kaplan

Download or read book The Philosophy of Food written by David M. Kaplan and published by Univ of California Press. This book was released on 2012-01-07 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.

Krause and Mahan’s Food and the Nutrition Care Process E-Book

Author : Janice L Raymond
Publisher : Elsevier Health Sciences
ISBN 13 : 032363656X
Total Pages : 1227 pages
Book Rating : 4.3/5 (236 download)

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Book Synopsis Krause and Mahan’s Food and the Nutrition Care Process E-Book by : Janice L Raymond

Download or read book Krause and Mahan’s Food and the Nutrition Care Process E-Book written by Janice L Raymond and published by Elsevier Health Sciences. This book was released on 2020-05-03 with total page 1227 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW! Food-Nutrient Delivery: Planning the Diet with Cultural Competency chapter provides international nutrition guidelines and resources to assist you with multicultural meal planning. NEW! Clinical: Nutritional Genomics chapter features an author from the NIH’s Human Genome Project and introduces you to the latest research about CRISPR and epigenetics. NEW! MNT for Neurologic Disorders chapter features two new authors, including a speech therapist, and displays IDDSI guidelines and an appendix for dysphagia diets to help you carefully and consistently address the nutritional needs of these patients. NEW! Clinical: Water, Electrolytes, and Acid-Base Balance and Clinical: Biochemical, Physical, and Functional Assessment chapters are updated with the most relevant and evidence-based complementary and integrative approaches to expand your expertise in these clinical nutritional areas. NEW! MNT for Adverse Reactions to Food: Food Allergies and Intolerance chapter features completely revised guidelines and a new pathophysiology algorithm to ensure you are confident in your knowledge of how to prevent emergencies and what to do when emergencies do happen. NEW! Coverage of intermittent fasting, health at every size, and health disparities focuses on the latest nutrition trends to ensure you are well-versed in these topics. NEW! The Mediterranean Diet, Choline, and Biotin appendices display at-a-glance information to help you find quickly supplemental information. NEW! Directions boxes and Focus On boxes, as well as useful websites, resources, and key terms at the end of each chapter, help you find information quickly and easily.

Krause and Mahan’s Food and the Nutrition Care Process, 16e, E-Book

Author : Janice L Raymond
Publisher : Elsevier Health Sciences
ISBN 13 : 0323811965
Total Pages : 1299 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Krause and Mahan’s Food and the Nutrition Care Process, 16e, E-Book by : Janice L Raymond

Download or read book Krause and Mahan’s Food and the Nutrition Care Process, 16e, E-Book written by Janice L Raymond and published by Elsevier Health Sciences. This book was released on 2022-07-30 with total page 1299 pages. Available in PDF, EPUB and Kindle. Book excerpt: **Selected for Doody’s Core Titles® 2024 with "Essential Purchase" designation in Nutrition** Provide optimal nutritional care with the latest guidelines to evidence-based practice! Krause and Mahan’s Food & the Nutrition Care Process, 16th Edition provides an all-in-one resource for the dietetics information you need to care for patients throughout the entire life cycle. With insight from clinical specialists, the book guides you through the steps of assessment, diagnosis and intervention, monitoring, and evaluation. It also covers nutrition in each stage of life, weight management, medical nutrition therapies for conditions and disorders, and the use of nutrition therapies in childhood. From a team of nutrition experts led by Janice L. Raymond and Kelly Morrow, this classic text has been trusted by nurses, nutritionists, and dieticians for since 1952. UNIQUE! Pathophysiology algorithms and flow charts present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you understand illness and provide optimal nutritional care. Clinical case studies help you translate academic knowledge into practical patient care using a framework of the nutrition care process. Sample Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms, then conclude with a nutrition diagnosis, providing scenarios you may encounter in practice. Clinical Insight boxes expand on information in the text, highlight new areas of focus, and contain information on studies and clinical resources. New Directions boxes suggest areas for further research by spotlighting emerging areas of interest in nutrition care. Focus On boxes provide thought-provoking information on key nutrition concepts. Summary boxes highlight CRISPR, the Indigenous food movement, hearing assessment, health disparities, and the Health At Every Size movement, and include a tribute to Dr. George Blackburn, a respected specialist in obesity and nutrition. Key terms are listed at the beginning of each chapter and bolded within the text. NEW Infectious Diseases chapter is written by a new author with specific expertise in infectious disease. NEW Transgender Nutrition chapter is added, from two new authors. NEW! COVID-19 updates are provided in multiple chapters, each relating to epidemiology and patient care. NEW! Information on the FODMAP diet is included in the appendix, covering the sugars that may cause intestinal distress. NEW! Emphasis on diversity, equity, and inclusion is included in all chapters. NEW! Updated International Dysphagia Diet Standardisation Initiative (IDDSI) information is included in the appendix. NEW! Updated pregnancy growth charts are added to this edition. NEW! Updated Healthy People 2030 information is added throughout the book.

The Social Archaeology of Food

Author : Christine A. Hastorf
Publisher : Cambridge University Press
ISBN 13 : 1107153360
Total Pages : 419 pages
Book Rating : 4.1/5 (71 download)

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Book Synopsis The Social Archaeology of Food by : Christine A. Hastorf

Download or read book The Social Archaeology of Food written by Christine A. Hastorf and published by Cambridge University Press. This book was released on 2017 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society

Traditional Foods

Author : Kristberg Kristbergsson
Publisher : Springer
ISBN 13 : 1489976485
Total Pages : 429 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Traditional Foods by : Kristberg Kristbergsson

Download or read book Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-03-09 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Williams' Basic Nutrition and Diet Therapy - E-Book

Author : Staci Nix McIntosh
Publisher : Elsevier Health Sciences
ISBN 13 : 0323674569
Total Pages : 579 pages
Book Rating : 4.3/5 (236 download)

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Book Synopsis Williams' Basic Nutrition and Diet Therapy - E-Book by : Staci Nix McIntosh

Download or read book Williams' Basic Nutrition and Diet Therapy - E-Book written by Staci Nix McIntosh and published by Elsevier Health Sciences. This book was released on 2021-07-15 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW! Next Generation NCLEX® case studies and question types are included in the text and on the companion Evolve website. NEW! Easy-to-follow writing style utilizes a more lively and direct conversation tone to make material easier to understand. NEW! Updated references reflect the studies and statistics published in the most current scientific literature. NEW! Incorporation of the new Nutrition Care Process model grounds you in the systematic approach to providing high-quality nutrition care with regard to nutrition assessment, diagnosis, intervention, and evaluation. NEW! Coverage of the new Physical Activity Guidelines for Americans ensures you are versed in the latest recommendations.

Food and Gender

Author : Carole M. Counihan
Publisher : Routledge
ISBN 13 : 1134416385
Total Pages : 179 pages
Book Rating : 4.1/5 (344 download)

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Book Synopsis Food and Gender by : Carole M. Counihan

Download or read book Food and Gender written by Carole M. Counihan and published by Routledge. This book was released on 2013-11-05 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines, among other things, the significance of food-centered activities to gender relations and the construction of gendered identities across cultures. It considers how each gender's relationship to food may facilitate mutual respect or produce gender hierarchy. This relationship is considered through two central questions: How does control of food production, distribution, and consumption contribute to men's and women's power and social position? and How does food symbolically connote maleness and femaleness and establish the social value of men and women? Other issues discussed include men's and women's attitudes towards their bodies and the legitimacy of their appetites.

Theory and Practice in Hospitality and Tourism Research

Author : Salleh Mohd Radzi
Publisher : CRC Press
ISBN 13 : 1138027065
Total Pages : 626 pages
Book Rating : 4.1/5 (38 download)

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Book Synopsis Theory and Practice in Hospitality and Tourism Research by : Salleh Mohd Radzi

Download or read book Theory and Practice in Hospitality and Tourism Research written by Salleh Mohd Radzi and published by CRC Press. This book was released on 2014-08-12 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including: - Hospitality management - Hospitality & tourism marketing - Tourism management - Technology & innovation in hospitality & tourism - Foodservice & food safety - Gastronomy The book will be of interest to postgraduate students, academics and professionals involved in the fields of hospitality and tourism.

Functional Properties of Traditional Foods

Author : Kristberg Kristbergsson
Publisher : Springer
ISBN 13 : 1489976620
Total Pages : 396 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Functional Properties of Traditional Foods by : Kristberg Kristbergsson

Download or read book Functional Properties of Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-04-18 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

The Menial Art of Cooking

Author : Sarah R. Graff
Publisher : University Press of Colorado
ISBN 13 : 1457117479
Total Pages : 269 pages
Book Rating : 4.4/5 (571 download)

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Book Synopsis The Menial Art of Cooking by : Sarah R. Graff

Download or read book The Menial Art of Cooking written by Sarah R. Graff and published by University Press of Colorado. This book was released on 2012-05-15 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence—including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space—to identify evidence of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.

Food, Religion and Communities in Early Modern Europe

Author : Christopher Kissane
Publisher : Bloomsbury Publishing
ISBN 13 : 1350008478
Total Pages : 240 pages
Book Rating : 4.3/5 (5 download)

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Book Synopsis Food, Religion and Communities in Early Modern Europe by : Christopher Kissane

Download or read book Food, Religion and Communities in Early Modern Europe written by Christopher Kissane and published by Bloomsbury Publishing. This book was released on 2018-06-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.

Cultural Heritage and Tourism in Africa

Author : Dallen J. Timothy
Publisher : Taylor & Francis
ISBN 13 : 1000834387
Total Pages : 356 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Cultural Heritage and Tourism in Africa by : Dallen J. Timothy

Download or read book Cultural Heritage and Tourism in Africa written by Dallen J. Timothy and published by Taylor & Francis. This book was released on 2023-03-13 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cultural Heritage and Tourism in Africa examines the multiple and diverse manifestations of cultural heritage-based tourism in Africa from a regional, social science, and sustainability perspective. This book delivers a comprehensive treatise on the interdependent concepts of cultural heritage and tourism. Heritage is one of the most pervasive tourism assets worldwide and lies at the foundations of tourism in many localities, including Africa. However, despite its salience, there has not been a systematic examination of Africa’s heritage resources, markets, policies, practices, successes, and challenges in a tourism framework, despite the continent’s immense heritage value. This book reviews the different types of heritages that pervade the cultural environment of Africa and comprises its vast heritagescapes. It also examines the increasing potential for the growth of heritage tourism throughout the entire continent. The contributions in this volume delve into current thinking about space and place and their effects on heritage, mobilities, globalization, colonialism and indigeneity, conflict, identity and nation-building, connections with other regions through migration and the slave trade, and a greater emphasis on the ordinary heritage of Africa, which has long been ignored by tourism scholars and industry representatives. The chapters herein are authored by Africa specialists, most being from Africa, offering a truly African perspective. The chapters are conceptually rigorous and empirically rich with examples from all regions of the African continent. This unparalleled interdisciplinary glimpse at cultural heritage and tourism in Africa delivers strong value and is a vital resource for all students and researchers of tourism, cultural studies, heritage studies, geography, anthropology, sociology, history, and global studies.