Write a 3-4 paragraphs (single spaced) responding to the prompts/questions below. Review the slides from this semester’s lecture and write 3-4 paragraphs comparing/contrasting the foods of 3 different

9/22/191AfricansMORE THAN SOUTHERN CUISINETo d a y ’s L e c t u r e•North Africans•East and Southern Africans•West Africans•African Americans 9/22/192Introduction•The majority of African Americans are blacks who came originally from West Africa•Most African Americans are the only U.S. citizens whose ancestors came by force◦History in America has been characterized by persecution and segregation•Africans have contributed greatly to the development of American cultureAfrica 9/22/193Cultural Perspective•Africa is the second largest continent in the world◦2013 Population estimated at over 1 billion people•Numerous ethnic groups have evolved in Africa; between 800 and 1,700 distinct languages are spokenReligion•Spirituality was integral to African tribal society, and indigenous religious affiliations were maintained by most slaves in the U.S.•Religion is as essential to African American culture today as it was to African society•Recent immigrants from Africa adhere to a variety of faiths 9/22/194Family•The importance of the extended family to African Americans has been maintained •In 2012, 50% of African American families were headed by single women•The family network often includes grandparents, aunts, uncles, sisters, brothers, deacons or preachers, and friendsPerspectives on Life and Health•Africans view life as energy rather than matter◦A person lives transitionally on earth◦Interacts with all environmental forces, from those of the gods and nature to those exerted by the living and dead•Health is maintained through harmony◦Eat three meals a day◦Laxatives may be used regularly◦Take cod liver oil to prevent colds 9/22/195Tra d i t i o n a l H e a l t h B e l i e f s•Men and women practitioners can use voodoo magic for good or evil•Other healers include traditional herbalists or root doctors, and spiritual, sympathy, or faith healers•The influence of traditional healing practices is still found in:◦Idea that ill health is due to bad luck or fate◦Frequent use of home remedies◦Preference for natural therapiesNorth Africa•Egypt•Libya•Tu n i s i a•Algeria•Morocco 9/22/196Northern Africa Agriculture•Conditions make agriculture difficult◦Little Rainfall◦Sahara Desert◦Sand stormsReligion and Society•Countries of Northern Africa are religious◦Predominantly Islam, though different sects exist◦Libya: lots of conflict between Islamic sects, Shiite Muslims are the dominant sect ◦Morocco: 99% Sunni Muslim ◦Mosques for worship•Relatively conservative and patriarchal◦Modest dress code◦Minimal public displays of affection◦Women should not drive, drink, smoke, engage in physical contact with men 9/22/197Northern African Food Patterns•Similar to the food pattern of the Middle East•Olive oil is used extensively•Vegetab les an d legu mes ( like lentils ) with s mall portions of meat •Breakfast is often coffee and some bread or cereal•Bulghul(bulger wheat), rice and couscous are common cereals•Pork prohibited in Islamic and Jewish dietary lawNorthern African Spice Blends•Rasel Hanout: Popular in Moroccan cooking, this blend often features cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric.•Dukkah: An Egyptian mixture that includes pounded nuts, seeds, herbs and spices, such as hazelnuts, sesame seeds, fennel seeds, mint, cumin and coriander.•Tunisia n B a ha rat: blend of cinnamon, dried rose petals and black pepper. 9/22/198Examples of North African FoodsEast and South Africa 9/22/199Countries •Sudan•Mozambique•Central Africa Republic•Zambia•Cameroon•Madagascar•Democratic Republic of the Congo•Equatorial New Guinea•Ta n z a n i a•Gabon•Uganda•Congo•Kenya•Ethiopia•Angola•Somalia•Namibia•Swaziland•Botswana•Lesotho•South Africa•Rwanda•Zimbabwe•Burundi•Somalia•Djibouti•Malawi•EritreaFood Patterns•Much foreign influence◦Colonials influenced food patterns extensively◦Maize, cassava, and tea•Corn is a staple crop•Game and ”exotic” meat is common in some countries◦Different types of antelope, warthog, crocodile, ostrich, zebra 9/22/1910Food Patterns continued•Insects such as termites are considered a delicacy in some countries•Coastal countries consume more seafood•Lots of spices used in Eastern African cuisineMeal Patterns•Breakfast consist of porridge made from a corn meal called mealie meal◦Porridge known by other names throughout Africa◦Sada, ugali, nsima•Root vegetables are consumed during the evening meal 9/22/1911South African cuisine•Strongly influenced by the European settlers of the region◦Mutton, beef, pork, fish, and seafood are popular◦Dried fruits, fruit leathers called planked fruit, and fruit preserves or jams are popular•Modern cuisine found in major metropolitan areasEthiopian cuisine•Muslims living in the region now have introduced certain halal dietary practices•Eastern Orthodox religion has influenced the rise of vegetarian fare•Ethiopian foods are frequently flavored with a hot spice mixture called Berbere•Common foods:◦Kifto: raw steak mixed with spices◦Doro Wat: slow cooked chicken stew◦Injera: sourdough-risen flatbread with spongy texture 9/22/1912Notable Southern and Eastern African FoodsNutritional challenges•Reliance on a single grain has caused problems•Corn needs rain to grow in a region that has much drought•Safe water 9/22/1913West AfricaWest African countries•Western Sahara•Liberia•To g o•Mauritania•Cote D'Ivoire•Benin•Senegal•Mali•Niger•Guinea Bissau•Gambia•BurkinoFaso•Nigeria•Sierra Leone•Ghana•Chad 9/22/1914Historical influences•Historical influences◦New World foods such as cassava, corn, chiles, peanuts, pumpkins, and tomatoes were introduced in West Africa during the fifteenth and sixteenth centuriesFood Patterns•Two important crops are maizeand cassava•Meals are cooked over an open fire in a single pot•Foods can be boiled or fried; small pieces dipped in sauce and eaten by hand 9/22/1915Common Foods•Fufu: boiled starchy vegetables pounded into a paste •Yassa: tender chicken and caramelized onions in a sweet, spicy, lemony sauce; from Senegal•Gari: cassava that is dried and ground to a granular meal•Garifoto: garimixed with stewed vegetables and spices•Jollofrice: tomato based one-pot rice dish•Ts i r e: mixture of ground peanuts and spices, commonly used on grilled meats.•Predominant fat for cooking was palm oil•Tomatoes, hot chile peppers, and onionsCommon West African foods 9/22/1916Meal Composition and Cycle•Daily patterns◦Historically, two meals a day were typical in West Africa –one late in the morning and one in the evening◦Snacking was common•Meal traditions vary for recent African immigrants to the United States today•Traditionally, men were served firstAfrican Americans•1525-1866: Transatlantic slave trade brought an estimated 11 million Africans to the New World•Most went to the Caribbean and South America•1776-1867: About 400,000 came to North America 9/22/1917Tra n s a t l a n t i c S l av e Tra d e t o North America•Involved the transportation by Western European slave traders of enslaved African people, mainly from West Africa to the Americas•The institution of slavery was well established before the first Africans were brought to North America◦African Slavery to other Africans was a practice•Enslaved individuals held on to their African traditions◦Slaves developed a black Creole, native-born culture during the early slave period, combining both white and West African influencesEmancipation•The movement to free the slaves began with the American Revolution◦Many northern states banned slavery•In 1862, President Abraham Lincoln signed the Emancipation Proclamation◦Union victory over the Confederacy in 1865 and ratification of the Thirteenth Amendment gave all blacks living in the United States their freedom 9/22/1918Historical Influences on Diet•Conditions on the slave ships were appalling, but provided a traditional diet for the tribal members on board•Significant changes occurred when the Africans were sold in the United States◦Foods provided, as well as their amount, were usually contingent on local availability and agricultural surplus◦Hunger was commonTra d i t i o n a l F o o d H a b i t s•African Americans were mostly located in the American South and had tremendous influence on Southern cuisine•Slaves created a diet based on ◦New World foods: corn, meat, sugar◦Native West African foods; watermelon, black-eyed peas, okra, sesame, and taro 9/22/1919Southern African American Cultural Food Groups•Milk/dairy: uncommon in diet•Meat/protein: pork is most common, poultry, variety cuts present in soul food, beans◦Frying is the most common preparation method•Fish/Shellfish: Catfish, crawfish, crab•Cereals/grains: corn (cornbread, grits), rice, wheat flour used in baked goods•Fruits/Vegetables: green leafy vegetables cooked with meat and salt, squash, potatoes, sweet potatoes, okra, cabbage, watermelon, peaches, apples◦Fresh fruit/vegetable intake still remains lowSouthern African American Cultural Food Groups continued•Seasonings: hot pepper sauce, onions, garlic, filé(sassafras powder), ham hocks, salt pork/bacon, lemon juice•Nuts: used in a variety of Western African dishes such as stews and desserts; peanuts, pecans, sesame seeds, walnuts•Beverages: fruit juice/drinks, sweet tea, coffee, soft drinks•Fats: butter, lard, meat drippings, vegetable shortening•Sweets: honey, molasses, sugar; candy/cookies are preferred as snacks 9/22/1920Tra d i t i o n a l A f r i c a n A m e r i c a n southern meal•Fried chicken•Biscuits or mashed potatoes•Collard greens cooked with ham and salt•Fried okra•Sweet potato pie•Watermelon•Kidney beans•Fruit juice or sweetened ice teaRole of Food in African American Society and Etiquette•In the American South, food has been a catalyst for social interaction◦Southern hospitality is renowned•In Africa today, sharing food is still an important social activity◦Often accompanied by conversation and joy 9/22/1921Holidays: Kwanzaa•Celebrates community and family◦patterned after African harvest festivals in which joy, sharing, unity, and thanksgiving are the fruits of collective planning and work•Dec 26-Jan 1 •Celebrations often include songs and dances, African drums, storytelling, poetry reading•Ends with a large traditional feastContemporary Food Habits in theUnited States•Food habits of African Americans today usually reflect their:◦Current socioeconomic status◦Geographic location◦Work schedule 9/22/1922Current African American demographic data•The black middle class is growing•Statistics show room for improvement◦African American unemployment rate is more than double that of whites◦In 2013, one in every four black households lived below the poverty line•Socioeconomic status for recent immigrants from Africa varies greatly◦Over 41% of foreign-born Africans have obtained college degreesAdaptations of Food Habits•Ingredients and common foods◦African American preferences include pork, poultry, fresh fish and seafood, sugar, and noncarbonated fruit drinks◦They purchase fewer fruits and vegetables, fewer dairy products, less cereal and baked goods, fewer snack foods, and coffee than other households 9/22/1923Meal composition and cycle•African Americans throughout the country now eat lighter breakfasts •Dinner is served after work; dinner has become the biggest meal of the day•Frying is still one of the most popular methods of preparing foodNutritional Status•African Americans’ nutritional intake is similar to that of the general population◦Varies more by socioeconomic status than by ethnicity•A larger percentage of African Americans have poor diets compared to the total population◦Low intakes of dairy products, vegetables, whole fruit, and total grains 9/22/1924Nutritional Status (cont’d.)•African American women have the highest rates for overweight and obesity in the United States –four out of five women•There is a high rate of type 2 diabetes mellitus among African Americans•Hypertension is a significant health problem