This book is a multidisciplinary exposition of how scholars from various disciplines research food. The chapters unravel the crosscutting themes in the role of
East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as w
In this book Renata explored the food culture and lifestyles of early humans, and of the Khoi-Khoin. She combined many decades of knowledge as a nutritionist an