Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/826
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dc.contributor.authorOgundele, Samuel Oluwole-
dc.date.accessioned2008-04-08T09:28:34Z-
dc.date.available2008-04-08T09:28:34Z-
dc.date.issued2007-01-
dc.identifier.issn0972-5938-
dc.identifier.urihttp://hdl.handle.net/123456789/826-
dc.description50-56en_US
dc.description.abstractThe 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.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesInt. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06en_US
dc.sourceIJTK Vol.6(1) [January 2007]en_US
dc.subjectYorubalanden_US
dc.subjectGastronomic cultureen_US
dc.subjectMaizeen_US
dc.subjectCassava flouren_US
dc.subjectYamen_US
dc.subjectOil palmen_US
dc.subjectMaizeen_US
dc.subjectCassavaen_US
dc.subjectPalm wineen_US
dc.subjectNigeriaen_US
dc.titleUnderstanding aspects of Yoruba gastronomic cultureen_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.06(1) [January 2007]

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