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Title: The Food Cultures of the Shifting Cultivators in Central Africa: The Diversity in Slection of Food Materials
Authors: KOMATSU, Kaori
Keywords: Food diversity
Selection of food materials
Shifting cultivators
Issue Date: Mar-1998
Publisher: The Center for African Area Studies, Kyoto University
Journal title: African study monographs. Supplementary issue.
Volume: 25
Start page: 149
End page: 177
Abstract: This paper sketches out the food culture characteristics among three groups of shifting cultivators in the forest areas of central Africa to investigate the principles of food selection and food diversity. The food cultures in this region commonly combine ball-shaped principal starch food (PSF) and some side dish of sauce with stewed materials. While all the people of three groups conduct cultivation with vegetatively reproductive crops in and around the tropical forest, there is a difference in the materials actually used in their diet. From the food diaries recorded for an entire year, the ratio for each food materials of the principal starchy food and the side dish wis calculated and compared. Food selection in each group is analyzed through the factors of 1)availability, 2)utility and 3)acceptability. While all the three groups show strong preference for maintaining variety in the diet, each group generates the variety in a different way.
DOI: 10.14989/68387
Appears in Collections:25 (Man and Nature in Central African Forests)

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