African and Aboriginal Cuisines
Lecture no. 23 from the course: Food: A Cultural Culinary History
Taught by Professor Ken Albala | 31 min | Categories: The Great Courses Plus Online Food & Wine Courses
In this lecture, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and “fufu” (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.