Welcome to BETUMI: The African Culinary Network.
(BAY-to-me is an Akan word meaning "can do.")
Since 1997 this site (formerly Ananse's Web: The African
Culinary Network) has been connecting scholars, professionals
and others who delight in African cuisine and food
history. This is a space to discover, document, and
share information on the vast and fascinating culinary
heritage of Africa. Feel free to explore the site
and join our on-line community.
"People
travel to Africa for history and for scenery but never
the food. I don't get it . . . Africa, with thousands
of languages and cultures, each with its own cuisine,
always rewards an adventurous eater." (Lydia
Polgreen, New York Times, February 1, 2006)
<Recipe #5, classic Ashanti Fowl,
a boneless stuffed chicken. Seebetumiblogpostings on May 18, 19,
and 20, 2009.
FEATURES
Classes/Workshops
on African Food History, Cuisine, and Culture:
»
More
Information
Recent and upcoming events:
April 16, 2009: "The Meaning of Food,"
documentary and cooking class (West African food and Identity),
Oshler Lifelong Learning Institute, State College, PA;
April 30, 2009:CBICC (Chamber of
Business and Industry of Center County) Member Spotlight Event
(tastings and information), Innovation Park, State College;
May 28-31, 2009: Joint AFHVS/ASFS (Agriculture,
Food, and Human Values Society & Association for the Study
of Food and Society) Annual Conference, Penn State. Panel:
Eating African: Interdisciplinary Perspectives on African
Cuisines (Sat., May 30), Organized and moderated
by Fran Osseo-Asare
"The cassava (manioc) saga in Africa: farofa to gari"
Fran Osseo-Asare (BETUMI)
"A Yoruba woman brought that soup: Ethnic-based West
African cuisines and the birth of southern cooking in historic
Virginia"
Michael W. Twitty (Afrofoodways)
"Smoked Fish and Fermented Locust Beans: Flavor Principles
Associated with the Diversity in African Cooking"
Cynthia Bertelsen (Gherkins & Tomatoes)
"The African giant land snail (archachatina marginata):
An indispensable source of nutrition and medication in the
Southwest Region of Cameroon from early to recent times"
Forka Leypey Mathew Fomine (University of Yaounde, Cameroon)
"Cuisines in Africa: A vital ingredient of national cultures?"
Igor Cusack (University of Birmingham, UK)
Sub-Saharan
African Cuisine and Western Perceptions Presentation
at the joint annual meeting of the Association for the Study
of Food and Society (ASFS) and the Agriculture, Food, and
Human Values Society (AFHVS), June 8, 2006, Boston
»
Slides
"Milestone
in African food studies
Fran
Osseo-Asare's much-anticipated book on the food and culture
of Sub-Saharan Africa was released in July 2005 by Greenwood
Press. A book for us all.
An
overview and investigation that ranges from fufu
to palm oil to West African conceptions of hospitality. Originally
published in the Winter 2002 issue of Gastronomica.
A
look at Ghana's culinary history as portrayed in cookbookspublished
in the latter half of the 20th century. This working draft
analyzes variations among cookbook authors, publishers, and
audiences.
Welcome to BETUMI: The African Culinary Network.
(BAY-to-me is an Akan word meaning "can do.")
Since 1997 this site (formerly Ananse's Web: The African
Culinary Network) has been connecting scholars, professionals
and others who delight in African cuisine and food
history. This is a space to discover, document, and
share information on the vast and fascinating culinary
heritage of Africa. Feel free to explore the site
and join our on-line community.