The Kenya Cookery Book and Household Guide PDF Download

Author: St. Andrew's Church Woman's Guild
Publisher: East African Publishers
ISBN: 9789966461087
Category : Cooking, African
Languages : en
Pages : 292

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Book Description
A unique range of recipes from all Kenyan communities, using a wealth of interesting ingredients. Insights into cooking and household management in Kenya, with useful words and phrases in Kiswahili.

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Category :
Languages : en
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Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520277457
Category : Cooking
Languages : en
Pages : 420

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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Author: Will Sellick
Publisher: Jeppestown Press
ISBN: 095539368X
Category : Cooking
Languages : en
Pages : 443

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After 350 years of settlement, British African cookery heritage draws on a creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of South Africa to the humid rain forests of Zambia - European communities in English-speaking Africa developed a distinctive and delicious cuisine. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 180 traditional recipes. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the unique cookery tradition of British Africa.

Author: Karimbux, Adil
Publisher: East African Educational Publishers
ISBN: 996646610X
Category : Cooking
Languages : en
Pages : 205

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Book Description
From a young age the author was a constant presence in the family kitchen, watching and helping the cook. But neither the female cook nor his father thought it natural that a young boy should take an interest in this "woman's work". But his passion continued and became his profession. He has worked at well known establishments in Kenya, France, and the Netherlands. His first cookery collection is aimed at people with an appreciation of fine food and wanting to produce it in their own homes. Thoroughly accessible, and mindful of tight budgets, the recipes use local and international ingredients and cover many well known meat, fish and vegetable dishes.

Author: Jonathan Highfield
Publisher: Routledge
ISBN: 135176442X
Category : Literary Criticism
Languages : en
Pages : 261

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Book Description
Food is a defining feature in every culture. Despite its very basic purpose of sustaining life, it directly impacts the community, culture and heritage in every region around the globe in countless seen and unseen ways, including the literature and narratives of each region. Across the African continent, food and foodways, which refer to the ways that humans consume, produce and experience food, were influened by slavery and forced labor, colonization, foreign aid, and the anxieties prompted by these encounters, all of which can be traced through the ways food is seen in narratives by African and colonial storytellers. The African continent is home to thousands of cultures, but nearly every one has experienced alteration of its foodways because of slavery, transcontinental trade, and colonization. Food and Foodways in African Narratives: Community, Culture, and Heritage takes a careful look at these alterations as seen through African narratives throughout various cultures and spanning centuries.

Author: Neal W. Sobania
Publisher: Bloomsbury Publishing USA
ISBN: 0313039364
Category : Social Science
Languages : en
Pages : 256

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Book Description
Kenya, a land of safaris, wild animals, and Maasai warriors, perfectly represents Africa for many Westerners. This peerless single-source book presents the contemporary reality of life in Kenya, an important East-African nation that has served as a crossroads for peoples and cultures from Africa, the Middle East, and East Asia for centuries. As such, it is a land rich in cultural and ethnic diversity, where unique and dynamic traditions blend with modern influences. Students and general readers will be engrossed in narrative overviews highlighting Kenyan history, as well as the beliefs, vibrant cultural expressions, and various lifestyles and roles of the Kenyan population. A chronology, glossary, and numerous photos enhance the narrative. Kenya today struggles with nation building. Its society comprises the haves and the have-nots and faces the challenges of the trend toward urbanization, with its attendant disruption of traditional social structures. For Kenyans, the preserving of traditional cultures is as important as making the statement that Kenya is a modern nation. Chapters on the land, people, and history; religion and worldview; literature, film, and media; art and architecture; cuisine and traditional dress; gender roles, marriage, and family; and social customs and lifestyle are up to date and written by a country expert. A chronology, glossary, and numerous photos enhance the narrative.

Author: Rachel Pambrun
Publisher: Createspace Independent Publishing Platform
ISBN: 9781477600337
Category :
Languages : en
Pages : 0

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Book Description
NIGERIAN COOKBOOK A Beginner's Guide Delectable Flavour - Nigerian cuisine is absolutely wonderful! It consists of dishes from hundreds of ethnic groups in Nigeria, using herbs and spices combined with groundnut and palm oil to produce extremely flavourful soups and stews. In this book, you will learn a little about everything from the geography, economy, climate and landscape of Nigeria, to the people, history and traditions of Nigeria! This cookbook contains mouth-watering recipes for over 30 authentic Nigerian dishes. In this book, you will receive an introduction to Nigeria's wonderful cuisine including delicacies such as; Peppersoup, Egusi, Masa, Suya, Tsiren Dakakken Nama, Coconut Rice, Jollof Rice, Alapa, Maafe, Shoko, Agege, Akara, Dodo, Zobo and Chin Chin. Each recipe is introductory and intended for beginners. They are easy to follow and beautifully photographed. This book has been written in support of millions of Nigerians living in poverty. Proceeds from the sale of this book will help bring about change for suffering African communities. Nigerian Cookbook is part of a social enterprise series called "Planet Cookbooks". The goal of Planet Cookbooks is to produce simple and helpful Introductory Cookbooks for the World's poorest countries, in support of community development efforts in each of these areas of the World. Planet Cookbooks are perfect for those who wish to learn more about these countries and their cuisine, while impacting the communities and lives of their people. For information on additional culinary ventures aiding Extreme Poverty around the world, please visit us online at www.PlanetCookbooks.com.

Author: Gordon Dyus
Publisher: Xlibris Corporation
ISBN: 1465366555
Category : History
Languages : en
Pages : 198

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Book Description
Twilight of the Bwanas is a new look at the colonial period of East Africas history. Many books have been written about specific events or individuals but readers who simply want to know what it was like to have been in East Africa during the colonial era are faced with a confusing choice of source material. The modern tourist or business visitor to East Africa is often puzzled at how things got the way they are and has no idea of the achievements of the men and women who were responsible for its transition from a wilderness to a modern group of states. This book is designed to fill the gap by presenting a light-hearted but none the less serious history of the bwanas and memsahibs of East Africa how they came into being, how they lived and loved, what they ate and drank, and why they left the scene so precipitately. As time goes by, there will be fewer survivors of the colonial era left to tell the tale and the current wave of interest in various aspects of the British Empire will face a lack of eye-witness accounts. While the author is sympathetic to Africas problems, he is gravely concerned about its future and suggests that the road to independence which was trodden so hastily in the 1960s was cynically created by European politicians for selfish reasons. Hitherto unpublished material has been included in the text and though the author has told most of it in his own words, the book has been enlivened by the personal experiences and favourite anecdotes of a wide circle of ex-East Africans. The aim has been to give someone a good read and academic niceties such as footnotes and references have been deliberately avoided. The policy has also been followed of not mentioning living persons unless they happen to be public figures.

Author: Glenda Riley
Publisher: UNM Press
ISBN: 9780826331113
Category : Biography & Autobiography
Languages : en
Pages : 388

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