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.

DIANABUJA'S BLOG: Africa, The Middle East, Agriculture, History and Culture

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.

*Ethnic Psudo-histories of Central Africa – Tribes of Ham Again 2

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…

View original post 1,038 more words

About dianabuja

With a group of BaTwa (pygmy) women potters, with whom we've worked to enhance production and sales of their wonderful pots - fantastic for cooking and serving. To see the 2 blogs on this work enter 'batwa pots' into the search engine located just above this picture. Blog entries throughout this site are about Africa, as well as about the Middle East and life in general - reflecting over 35 years of work and research in Africa and the Middle East – Come and join me!
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3 Responses to

  1. Pingback: Organic Gardening in Burundi | DIANABUJA'S BLOG

  2. Pingback: Sorghum Beer in Colonial Burundi and Now | DIANABUJA'S BLOG

  3. Pingback: Banana Beer and other Fermented Drinks in Africa | DIANABUJA'S BLOG

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