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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- Missionaries in Nineteenth Century Africa – A Few Considerations
- The Unicorn and the Ark: A Talmudic Story
- Penmeru: Director of the Dining Pavilion – 1
- Coptic Easter and A Feast in Rural Egypt – Recipes Included
- Easter Season in Egypt, 1834: ‘Smelling the Breeze’, Making Kishk, Eating Colored Eggs & Salted Fish
- Monsters: Ancient Egypt and Beyond –
- Sacred Huts and Magical Aspects of Food
- A Hoard of Greek Coins from an Automatic Holy-water Machine in Egypt?
- Baking Emmer Bread in Ancient Egypt – Discoveries from Amarna
- Farming in Ptolemaic and Roman Egypt – What Happened to the Producers?
And then they said …
- Mungo Park Discovers a Toll Bridge made of Bamboo in the Western Sahel, 1797 | DIANABUJA'S BLOG: Africa, The Middle East, Agriculture, History and Culture on Sorghum ‘Stew’, Dry Land Bamboo – & Spatial Analysis in the Gum Arabic Belt of Sudan
- More Adventures of Mungo Park, Who Describes Hunger Crops in the Western Sahel, 1797 | DIANABUJA'S BLOG: Africa, The Middle East, Agriculture, History and Culture on Couscous and other Cuisines in the Sahel in 1798 – Mungo Park’s Experience
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A few members of the tribe
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Category Archives: Food
With Easter upon us, I’m sharing my blog about the holiday in Upper [southern] Egypt: During the years that I spent a good deal of my time working and living in Upper [southern] Egypt while conducting doctoral research, I was … Continue reading
Easter Season in Egypt, 1834: ‘Smelling the Breeze’, Making Kishk, Eating Colored Eggs & Salted Fish
Manners and Customs of The Modern Egyptians, by E. Lane, is a two-volume set filled with lore about Egypt during the author’s time (1834). And although it makes for fascinating reading, the book is now largely ‘put down’ by post-colonial theorists … Continue reading
Robert Nassau, as David Livingstone before him, was a missionary, explorer, and recorder of people, geography and customs in the areas through which he traveled and lived. Also, as Livingstone, he was a product of the colonial era of the … Continue reading
,, Bread was the central element of cuisine and daily nourishment in Ancient Egypt, from the very poorest through the nobility. Today, bread is commonly known as ‘aysh in Egypt, meaning ‘life’ in Arabic. In the Old Kingdom, so-called rectangular slab stelae regularly picture … Continue reading
The Magicality of Cuisine 4: A Special Dish for a Woman Cultivator, 19th Century Liberia, West Africa
As with other ‘magical dishes’ in this series, it is the context and activities associated with the dish that render it effective – not merely the specified ingredients: Pre-modern cuisine in many parts of the world can be more fully understood … Continue reading
A little over a week ago I put up a blog on Christmas celebrations, village style: Christmas in Burundi: Celebrations in the Nearby Village of Kajaga-Kinyinya Now, here is how the ‘better off’ celebrate Christmas cuisine: Revised 27 Dec. 2014> Chef Richard and his … Continue reading
If you are in the area, do join us for Christmas Lunch! And if you are not in the area – we certainly do wish you joy for the holidays!