Africa’s Gastronomic Culture

N/A

Its basic principle will be interdisciplinarity, promoting the development and training of autonomous and critical individuals. Classes will be organized articulating moments of structured intervention by the teachers, and moments of sharing and debate around the issues under study, promoting the personal, social and cultural development of students. The methodologies are based on the teaching of essentially theoretical classes, where expository, interrogative and active methods will be favored, based on practical cases and research work developed by the students. During the classes, activities such as the debate of articles, presentation and discussion of works and gatherings will be developed.

Evaluation for Frequency

– Two written frequencies (40%);

– Discussion of texts, exercises in the classroom, field work and oral presentations (40%);

– Attendance and Behavior (20%);

Evaluation for Exam

Final written exam on the date defined by the institution.

– Understand the gastronomic culture of Africa as a cultural expression and intangible heritage;

– Identify the main African gastronomic regions;

– Recognize the importance of historical processes, climate, geography and culture in defining the different food characteristics of the continent’s gastronomic regions;

– Identify the most common endogenous and exogenous products, specific cooking techniques and cultural influences in different gastronomic regions.

– Recognize the rituals, traditions and food particularities of each African country;

– Identify the cuisine of different African countries and their most emblematic dishes;

– Recognize gastronomy as a lever for the evolution of tourism products in Africa;

– The African continent. Climate, geography, society and cultures as influencing factors in the construction of regional cuisines.

– Historical construction processes and general characteristics of the gastronomic regions of the African Continent: Bantu migration, the “Colombian exchange” and the European colonization of Africa.

– The importance of indigenous cultures and colonizing processes in the formation of African gastronomic cultures.

– Endogenous and exogenous products in the construction of African cuisines: rice, wheat, yams, palm, banana, okra, cassava, tomato, pepper, corn.

– Regional gastronomic features and the most emblematic cuisines in Morocco, Nigeria, South Africa, Kenya and Ethiopia.

– The cuisines of Lusophone countries.

– The influence of African cuisines in the construction of food identities in the American continent;

– Africa in the 21st century: food crises, urbanization and economic development.

• - Frequency - 40.0%
• - Attendance and Participation - 20.0%
• - Laboratory work or Field work - 40.0%

• - Exam - 100.0%

NAO

Africa can help feed Africa, The World Bank, 2012

Albala, K. (2011), Food Cultures of the world Encyclopedia, Greenwood.

Davidson, A. (2014), The Oxford companion to food, Oxford Uni. Press, Oxford.

Dixon, J. et al (2020), Farming Systems and Food Security in Africa, Routledge, Oxon.

Ferrão, J. (2005), A aventura das plantas e os descobrimentos portugueses, Lisboa.

Hein, P. (2004), Food Culture in the Near East, Middle East, and North Africa, Greenwood.

Katz, S. (2002), Encyclopedia of Food and Culture, Charles Scribner & Sons.

Ki-Zerbo, J. (2010), História Geral de África, UNESCO, Brasília.

Kiple, K. e Ornelas, K. (2000), The Cambridge World History of Food, Cambridge Uni. Press.

Lopes, D. R. (2009), Sabores da Lusofonia… com selos, Clube do Colecionador dos Correios, Lisboa.

McCann, J. (2010), Stirring the pot. A History of African Cuisine, Hurst & Company, London.

Osseo-Asare, F. (2005), Food Culture in Sub-Saharan Africa, Greewood.