Introduction to the Supplementary Issue “Progress in African Food Culture Research”

Abstract

Historically, food cultures in various parts of Africa have been nurtured through the interrelationships among people, crops and the natural environment. However, the study on food in sub-Saharan Africa so far has largely been confined to agriculture and food production; there has been little discussions on consumption patterns or eating cultures. Based on fieldwork in rural villages and literature studies, this supplementary issue focuses on the diverse food choices made by local farmers in sub-Saharan Africa in the context of crop selection and consumption and analyzes indigenous knowledge that informs farmers' choices. Moreover, it considers the relationships among the natural environment, crops and food cultures, and should facilitate future study of food cultures in sub-Saharan Africa and elsewhere.