The gastronomic cultures' impact on the African cuisine

• Main Authors: Serdar Oktay, Saide Sadıkoğlu
• Format: Article
• Language: English
• Published: BMC 2018-06-01
• Series: Journal of Ethnic Foods
• Online Access: http://www.sciencedirect.com/science/article/pii/S2352618117302287

Background: The countries of the African continent have had centuries of European colonial rule. Historically, African countries have been influenced by gastronomic cultures of the colonial European countries and eventually developed their own gastronomic culture. Every country has adopted a different food culture from a neighboring society and every society has taken the food culture from those who migrated from far away countries. Methods: In this study, literature search was carried out on the gastronomic cultures transferred to African cuisines. Zimbabwe in the west, Nigeria in the east, Morocco in the north and Republic of South Africa in the south were selected for the research. Scientific researches, articles, graduate theses, printed scientific books and historical documents were examined for this study. Results: We see that African countries still use the culinary culture they received from the European civilizations they lived in the past years. Conclusion: The foods that they have transferred to their own country's culinary cultures still continue to be consumed with fondness. Historical relations play a very important role when evaluating the country kitchens. Keywords: African culinary, Cuisine culture, Culinary history, Gastronomy