Friday, February 24, 2006
I'd like to know why you think African, especially Sub-Saharan African, cooking has historically been so devalued and ignored by the West, especially the U.S.? I have my own ideas, which I'll share later, but I'd like to know what people think. Is it simply ignorance, a result of media (e.g., images of the "dark continent") and racism, or what? Most of the writing on African food relates more to food insecurity, malnutrition and poverty, unfair markets and export crop issues, than to African cuisine and gastronomy.