The History of Porridge in Bantuphone Africa, With Words as Main Ingredients
| dc.contributor.author | Ricquier, B. | |
| dc.contributor.editor | Monique Chastanet, Gérard Chouin, Dora de Lima, Thomas Guindeuil | |
| dc.date | 2014 | |
| dc.date.accessioned | 2016-03-15T10:07:09Z | |
| dc.date.available | 2016-03-15T10:07:09Z | |
| dc.identifier.uri | https://orfeo.belnet.be/handle/internal/2242 | |
| dc.description | The historical comparative-linguistic analysis of Bantu culinary vocabulary reveals that the stiff porridge widely consumed in Central and Southern Africa today as principal starch food was already known to the first Bantu speech communities. The preparation method changed over time. The early Bantu speakers prepared porridge as a mash from yams and later of plantains. The Proto-East and Proto-Southwest Bantu speech communities knew cereals and made porridge from cereal flour. When cassava was introduced after the Columbian Exchange, this cereal preparation became applied to a tuber in Central Africa. Many communities living in the northwest of the Bantuphone region, however, never adopted the preparation of flour porridge. Moreover, in many communities living in the equatorial rainforest, porridge, be it from cereals or other crops, never attained status as the staple and remained one of many starch food preparations. | |
| dc.language | eng | |
| dc.title | The History of Porridge in Bantuphone Africa, With Words as Main Ingredients | |
| dc.type | Article | |
| dc.subject.frascati | Sociology | |
| dc.audience | Scientific | |
| dc.subject.free | Heritage studies | |
| dc.source.title | Afriques | |
| dc.source.volume | 5; Eating and drinking in Africa before the 20th century. Cuisines, exchanges, social constructions | |
| Orfeo.peerreviewed | Yes | |
| dc.identifier.url | http://afriques.revues.org/1575 | |
| dc.identifier.rmca | 3202 |
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