Despite the current interest in food studies, little is known about the culinary history of Central and Southern Africa. Using the methods of historical-comparative linguistics, this dissertation provides the first insights into the culinary traditions of early Bantu speech communities. The dissertation focuses on the history of staple starch food preparations, more specifically, the history of porridge and the integration of cassava into Kongo culinary traditions. / Doctorat en Langues et lettres / info:eu-repo/semantics/nonPublished
| Identifer | oai:union.ndltd.org:ulb.ac.be/oai:dipot.ulb.ac.be:2013/209508 |
| Date | 19 March 2013 |
| Creators | Ricquier, Birgit |
| Contributors | Bostoen, Koen, de Maret, Pierre, Van Raemdonck, Dan, Schoenbrun, David, Gosselain, Olivier, Philippson, Gérard |
| Publisher | Universite Libre de Bruxelles, Université libre de Bruxelles, Faculté de Philosophie et Lettres – Langues et Littératures, Bruxelles |
| Source Sets | Université libre de Bruxelles |
| Language | English |
| Detected Language | English |
| Type | info:eu-repo/semantics/doctoralThesis, info:ulb-repo/semantics/doctoralThesis, info:ulb-repo/semantics/openurl/vlink-dissertation |
| Format | 1 v. (x, 383 p.), No full-text files |
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