HOF Episode 24: The Feeling of Fullness (Sub Saharan Africa)

 
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By THE HISTORY OF FOOD. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Is good cooking defined by ingredients, skill in preparation, style of cuisine, or is it something even more fundamental and deeply human?

We left out of Africa all the way back in Episode 1, and rarely looked back, but in this episode we finally return to the vast continent, specifically south of the Sahara desert, where more than any other qualities, feeling full and satisfied are what make a great meal, and a great chef is one who can evoke that feeling the most.

Come listen for this and other perspectives on food and dining we so rarely hear about in western history.

AVAILABLE ON ITUNES, SPOTIFY, and GOOGLE PLAY.
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Music from this episode: Traditional Nigerian as well as Zulu drums

BIBLIOGRAPHY

https://www.nytimes.com/2004/07/27/science/african-pastoral-archaeologists-rewrite-history-of-farming.htmlThe Cambridge World History of Food, Cambridge University Press, 2000
Stirring the Pot, a History of African Cuisine, by James C. McCann
New York Times – African Pastoral: Archeologists Rewrite History of Farming

Early North African Cattle Domestication and it’s Ecological Setting, a Reassessment

Ken Albala – A Cultural and Culinary History of Food

Special thanks to the show’s patrons:
JAKE PENZELL
BENAY O’CONNELL
LILI
RASMUS

56 episodes