I’m in the process of finishing a blog on the role of fermentation in banana beer and other fermented drinks in Africa, which will build on the data in this blog.
This blog is about the production and consumption of traditional beers in Burundi, as described by Hans Meyer in his 1911 book:
Les Barundi, traduit de l’Allemand par françoise WILLMAN, Edition critique de Jean-Pierre CHRETIEN, Paris, Société Française d’histoire d’Outre-Mer, 275p.
As discussed in a former blog*, Meyer’s racially stilted views of the inhabitants of Burundi and of Africans in general resulted in a number of sweeping remarks that are either untrue or highly misleading. However, his information of a purely ‘technical’ nature – such as beer production – is quite interesting and is supplemented by copious footnotes of verification and further information by J-P Chrétien, in 1980, an expert in central African history and studies.
Burundi was not systematically penetrated by colonial powers until the end of the 19th Century and early 20th Century, and therefore the data given by Meyer are…
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