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Title: Understanding aspects of Yoruba gastronomic culture
Authors: Ogundele, Samuel Oluwole
Keywords: Yorubaland;Gastronomic culture;Maize;Cassava flour;Yam;Oil palm;Maize;Cassava;Palm wine;Nigeria
Issue Date: Jan-2007
Publisher: CSIR
IPC Code: Int. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06
Abstract: The gastronomic behaviour of the Yoruba people of Southwestern Nigeria is very complex in character. It evolved as a result of the tangled web of several relationships involving such phenomena as the Trans-Atlantic Slave Trade and Colonisation. The research findings show in a very refreshing manner the considerable antiquity of globalisation in Yorubaland. Thus for example, the Yoruba who were carted away as slaves from about the 15th century AD did transform the socio-cultural landscape of Brazil and Cuba among other parts of the New World. Crops like water yam (Discorea alata Linn.), cocoyam (Colocasia esculenta (Linn.) Schott), asian rice (Oryza sativa Linn.), maize (Zea mays Linn.) and cassava (Manihot esculenta Crantz) are of foreign origins (South-east Asia and the New World), but they have become a significant component of the Yoruba gastronomic delight. The people’s abilities to successfully adapt these foreign crops to the Nigerian environment, where such indigenous food plants as oil palm (Elaeis guineensis jacq.) and white yam (Dioscorea rotundata Poir.) exist, are a testimony to the often neglected oneness of humanity even in the face of cultural diversity.
Page(s): 50-56
ISSN: 0972-5938
Appears in Collections:IJTK Vol.06(1) [January 2007]

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