Food, Technology and Culture in Africa

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Publisher : African Books Collective
ISBN 13 : 9785864960
Total Pages : 242 pages
Book Rating : 4.7/5 (858 download)

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Book Synopsis Food, Technology and Culture in Africa by : A. Ogunlade

Download or read book Food, Technology and Culture in Africa written by A. Ogunlade and published by African Books Collective. This book was released on 2021-04-01 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a multidisciplinary exposition of how scholars from various disciplines research food. The chapters unravel the crosscutting themes in the role of food in everyday realities of African societies. Food remains indispensable to humanity for a good healthy and quality life but accessibility is shrouded by poor quality food and food fraud thereby making the available food unsafe for consumption by the Nigerian citizens, and of course by people around the world. The underlying causes of this have largely been attributed to poverty and acquisitive economic gains, and to some extent poor food handling by consumers. In Nigeria, the state of poverty is so severe that the largest proportion of the citizens' daily and/or monthly income goes on food, which is barely enough to access quality and nutritional food. Consequently, majority of the citizens seek and take up poor quality food that might come their way. In the light of drive for unsafe food, the food fraudsters had capitalised on the poor Nigerians to make illegally adulterated and poor quality food available at cheaper prices. This situation has not only endangered the food distribution system and quality of consumed nutrition in Nigeria, but as equally put the health status of Nigerians at risk through long-term exposure and build-up of chronically toxic contaminants in the body.

Technology and Cultural Values

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Publisher : University of Hawaii Press
ISBN 13 : 0824844963
Total Pages : 623 pages
Book Rating : 4.8/5 (248 download)

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Book Synopsis Technology and Cultural Values by : Peter D. Hershock

Download or read book Technology and Cultural Values written by Peter D. Hershock and published by University of Hawaii Press. This book was released on 2003-10-31 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent history makes clear that the quantum leaps being made in technology are the leading edge of a groundswell of paradigm shifts taking place in science, politics, economics, social institutions, and the expression of cultural values. Indeed it is the simultaneity and interdependence of these changes occurring in every dimension of human experience and endeavor that makes the present so historically distinctive. The essays gathered here give voice to perspectives on the always improvised relationship between technology and cultural values from Africa, the Americas, Asia, Australia, Europe, and the Pacific. Contributors: Syed Muhammad Naquib Al-Attas, Roger T. Ames,Yoko Arisaka, Carl Becker, Francesca Bray, James Buchanan, Arindam Chakrabarti, Frank W. Derringh, Rolf Elberfeld, Charles Ess, Andrew Feenberg, Susantha Goonatilake, H. Jiuan Heng, Peter Hershock, Thomas P. Kasulis, George Khushf, David Farrell Krell, Joel J. Kupperman, William R. LaFleur, Lois Ann Lorentzen, David Loy, Joseph Margolis, Hans-Georg Möller, Robert Cummings Neville, Peimin Ni, Monica Atieno Opole, Kuruvilla Pandikattu SJ, Helen Petrovsky, Ramon Sentmartí, Kristin Shrader-Frechette, Vasanthi Srinivasan, Marietta Stepaniants, Vyacheslav S. Stiopin, Henk ten Have, Paul B.Thompson, Mary Tiles, David B.Wong.

African American Foodways

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Publisher : University of Illinois Press
ISBN 13 : 0252076303
Total Pages : 202 pages
Book Rating : 4.2/5 (52 download)

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Book Synopsis African American Foodways by : Anne Bower

Download or read book African American Foodways written by Anne Bower and published by University of Illinois Press. This book was released on 2009 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond catfish and collard greens to the soul of African American cooking

Through the Eyes of an African Chef

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Publisher :
ISBN 13 : 9780620777926
Total Pages : 160 pages
Book Rating : 4.7/5 (779 download)

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Book Synopsis Through the Eyes of an African Chef by : Nompumelelo Mqwebu

Download or read book Through the Eyes of an African Chef written by Nompumelelo Mqwebu and published by . This book was released on 2018-06-20 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This food-lover's delight presents exciting, innovative recipes from a well-known figure in the culinary world. Enjoy uniquely presented traditional African cuisine with international flair, all tied together by the common element of ingredients that are organic, natural and sustainable. Elegantly produced with full colour photographs throughout.

Philosophy Culture and Vision: African Perspectives

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Publisher : Sub-Saharan Publishers
ISBN 13 : 9988647255
Total Pages : 304 pages
Book Rating : 4.9/5 (886 download)

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Book Synopsis Philosophy Culture and Vision: African Perspectives by : Gyekye, Kwame

Download or read book Philosophy Culture and Vision: African Perspectives written by Gyekye, Kwame and published by Sub-Saharan Publishers. This book was released on 2014-05-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Believing that the intellectual enterprise called philosophy is essentially a part of the cultural as well as historical experience of a people, that the concepts and problems that occupy the attention of philosophers placed in different cultural spaces or historical times generally derive directly from those spaces and times, and that philosophy, in turn, has been most relevant to the development of human cultures, the Ghanaian philosopher Kwame Gyekye gives reflective attention in this book to some of the concepts and problems that in his view feature most prominently in the contemporary African cultural, social, political, and moral experience. Such concepts and problems include the following: political legitimacy, development, culture and the pursuit of science and technology, political corruption, democracy, representation and the politics of inclusion, the status of cultural values in national orientation, understanding globalization, and others. It is these topics that are covered in the essays collected in this book. The unrelenting pursuit of the speculative activity by the philosopher in most cases eventuates in normative proposals; these normative proposals often embody a vision-a vision of an ideal human society in terms of its values, politics, and culture. Vision, understood here, has human-not supernatural or divine-origination and involvement and requires action by human beings in order for it to come into reality. A vision may derive from sustained critical evaluation of a culture or some elements of it. Gyekye attempts an articulation of the visions of the essays contained in the book. Even though philosophical ideas and concerns are originally inspired by and worked out in a cultural milieu, it does not necessarily follow, Gyekye strongly believes, that the relevance of those ideas and insights is to be tetheed to the cultures that produced them. For, more often than not, the relevance of those ideas, or at least some of them, transcends the confines of their own times and cultures and can be appreciated by other societies, or cultures, or generational epochs. This trans-cultural or trans-epochal or meta-contextual appeal or attraction of philosophical ideas and insights spawned by a particular culture or cluster of cultures or in specific historical times is to be put down to our common human nature-including our basic human desires and aspirations. Thus, most of the essays published here should be of interest to the global community-i.e., to cultures and societies beyond the African.

Food Science and Technology

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Publisher : John Wiley & Sons
ISBN 13 : 1118846249
Total Pages : 578 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Science and Technology by : Geoffrey Campbell-Platt

Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2017-09-22 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Food Science and Technology

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Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110667460
Total Pages : 538 pages
Book Rating : 4.1/5 (16 download)

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Book Synopsis Food Science and Technology by : Oluwatosin Ademola Ijabadeniyi

Download or read book Food Science and Technology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Exploring the Nutrition and Health Benefits of Functional Foods

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Publisher : IGI Global
ISBN 13 : 152250592X
Total Pages : 544 pages
Book Rating : 4.5/5 (225 download)

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Book Synopsis Exploring the Nutrition and Health Benefits of Functional Foods by : Shekhar, Hossain Uddin

Download or read book Exploring the Nutrition and Health Benefits of Functional Foods written by Shekhar, Hossain Uddin and published by IGI Global. This book was released on 2016-07-22 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.

Lost Crops of Africa

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Publisher : National Academies Press
ISBN 13 : 0309164540
Total Pages : 378 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Lost Crops of Africa by : National Research Council

Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 2006-10-27 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.

Applications of Biotechnology in Traditional Fermented Foods

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Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Droughts, Food and Culture

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Publisher : Springer Science & Business Media
ISBN 13 : 0306475472
Total Pages : 348 pages
Book Rating : 4.3/5 (64 download)

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Book Synopsis Droughts, Food and Culture by : Fekri A. Hassan

Download or read book Droughts, Food and Culture written by Fekri A. Hassan and published by Springer Science & Business Media. This book was released on 2007-05-08 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent droughts in Africa and elsewhere in the world, from China to Peru, have serious implications for food security and grave consequences for local and international politics. The issues do not just concern the plight of African peoples, but also our global ecological future. Global climatic changes become manifest initially in regions that are marginal or unstable. Africa's Sahel zone is one of the most sensitive climatic regions in the world and the events that have gripped that region beginning in the 1970's were the first indicator of a significant shift in global climatic conditions. This work aims to bring archaeology with the domain on contemporary human affairs and to forge a new methodology for coping with environmental problems from an archaeological perspective. Using the later prehistory of Africa as a comparison, the utility of this methodological strategy in interpreting culture change and assessing long-term response to current, global climatic fluctuations is examined and understood.

Encyclopaedia of the History of Science, Technology, and Medicine in Non-Westen Cultures

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Publisher : Springer Science & Business Media
ISBN 13 : 9401714169
Total Pages : 1140 pages
Book Rating : 4.4/5 (17 download)

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Book Synopsis Encyclopaedia of the History of Science, Technology, and Medicine in Non-Westen Cultures by : Helaine Selin

Download or read book Encyclopaedia of the History of Science, Technology, and Medicine in Non-Westen Cultures written by Helaine Selin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 1140 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopaedia fills a gap in both the history of science and in cultural stud ies. Reference works on other cultures tend either to omit science completely or pay little attention to it, and those on the history of science almost always start with the Greeks, with perhaps a mention of the Islamic world as a trans lator of Greek scientific works. The purpose of the Encyclopaedia is to bring together knowledge of many disparate fields in one place and to legitimize the study of other cultures' science. Our aim is not to claim the superiority of other cultures, but to engage in a mutual exchange of ideas. The Western aca demic divisions of science, technology, and medicine have been united in the Encyclopaedia because in ancient cultures these disciplines were connected. This work contributes to redressing the balance in the number of reference works devoted to the study of Western science, and encourages awareness of cultural diversity. The Encyclopaedia is the first compilation of this sort, and it is testimony both to the earlier Eurocentric view of academia as well as to the widened vision of today. There is nothing that crosses disciplinary and geographic boundaries, dealing with both scientific and philosophical issues, to the extent that this work does. xi PERSONAL NOTE FROM THE EDITOR Many years ago I taught African history at a secondary school in Central Africa.

The SAGE Encyclopedia of African Cultural Heritage in North America

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Publisher : SAGE Publications
ISBN 13 : 1506331696
Total Pages : 1830 pages
Book Rating : 4.5/5 (63 download)

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Book Synopsis The SAGE Encyclopedia of African Cultural Heritage in North America by : Mwalimu J. Shujaa

Download or read book The SAGE Encyclopedia of African Cultural Heritage in North America written by Mwalimu J. Shujaa and published by SAGE Publications. This book was released on 2015-07-13 with total page 1830 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of African Cultural Heritage in North America provides an accessible ready reference on the retention and continuity of African culture within the United States. Our conceptual framework holds, first, that culture is a form of self-knowledge and knowledge about self in the world as transmitted from one person to another. Second, that African people continuously create their own cultural history as they move through time and space. Third, that African descended people living outside of Africa are also contributors to and participate in the creation of African cultural history. Entries focus on illuminating Africanisms (cultural retentions traceable to an African origin) and cultural continuities (ongoing practices and processes through which African culture continues to be created and formed). Thus, the focus is more culturally specific and less concerned with the broader transatlantic demographic, political and geographic issues that are the focus of similar recent reference works. We also focus less on biographies of individuals and political and economic ties and more on processes and manifestations of African cultural heritage and continuity. FEATURES: A two-volume A-to-Z work, available in a choice of print or electronic formats 350 signed entries, each concluding with Cross-references and Further Readings 150 figures and photos Front matter consisting of an Introduction and a Reader’s Guide organizing entries thematically to more easily guide users to related entries Signed articles concluding with cross-references

Etiquette and Taboos around the World

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Publisher : Bloomsbury Publishing USA
ISBN 13 : 1440838216
Total Pages : 394 pages
Book Rating : 4.4/5 (48 download)

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Book Synopsis Etiquette and Taboos around the World by : Ken Taylor

Download or read book Etiquette and Taboos around the World written by Ken Taylor and published by Bloomsbury Publishing USA. This book was released on 2017-10-05 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: An interesting resource for learning about the cultural differences and characteristics of people across the globe, this encyclopedia covers the "do's" and "don'ts" of a breadth of countries and major ethnic groups. Readers of this one-volume reference will gain useful knowledge of what travelers should and shouldn't do when in countries outside of the United States. After a general introduction, approximately 100 alphabetically arranged entries cover topics such as greeting and meeting, appearance and dress, table manners, body language, social situations and hospitality, verbal communications, business etiquette, religious etiquette, gift-giving, and even "netiquette" regarding social media. Sidebars and images throughout make the text more accessible and engaging, and additional readings at the end of each entry as well as the bibliography offer opportunities for further research on the subject. The content also directly supports the National Geography Standards and the AP Human Geography curriculum for high school students as they learn about the cultural differences and characteristics of people in major ethnic groups across the globe.

The African Union Ten Years After

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Publisher : African Books Collective
ISBN 13 : 0798303883
Total Pages : 566 pages
Book Rating : 4.7/5 (983 download)

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Book Synopsis The African Union Ten Years After by : Mammo Muchie

Download or read book The African Union Ten Years After written by Mammo Muchie and published by African Books Collective. This book was released on 2013-10-21 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book looks at the first ten years of the African Union. This is the second in a series of books that will be produced each year from annual conferences held on the multi-faceted issue of African liberation. The key themes of the book explore ways of improving the effectiveness of the African Union, fostering unity amongst African countries through entrenchment of pan-Africanism, and building ownership of the African Union by the African people and their communities. In addition, the thoughts of key figures of pan-Africanism and black emancipation, such as Sylvester Williams and Frantz Fanon, are re-positioned to even greater contemporary relevance. Through its promotion of Ethiopianism, pan-Africanism and the African renaissance, we trust that this book will add new interest and a fresh perspective to how Africans move forward together into a post-colonial era where policies and actions are determined by the united agency of liberated Africans the world over.

Nutritional and Health Aspects of Food in Western Africa

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Author :
Publisher : Elsevier
ISBN 13 : 0443273855
Total Pages : 332 pages
Book Rating : 4.4/5 (432 download)

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Book Synopsis Nutritional and Health Aspects of Food in Western Africa by : Ogugua Charles Aworh

Download or read book Nutritional and Health Aspects of Food in Western Africa written by Ogugua Charles Aworh and published by Elsevier. This book was released on 2024-07-10 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today's diets.• Promotes global availability and insight into native West African foods available in Cameroon, Ghana and Nigeria • Reviews the safety, processing and health benefits of these foods • Explores both scientific and anecdotal diet-related health claims • Analyzes nutritional components of native plants through valorization trials for global market • Presents framework to determine if these foods meet local and international regulatory requirements and presents strategies to remedy non-compliance

Indigenous Fermented Foods of South Asia

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Publisher : CRC Press
ISBN 13 : 143988790X
Total Pages : 916 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Indigenous Fermented Foods of South Asia by : V.K. Joshi

Download or read book Indigenous Fermented Foods of South Asia written by V.K. Joshi and published by CRC Press. This book was released on 2016-01-05 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o