West African Food in the Middle Ages

Lewicki, Tadeusz

doi:10.1017/cbo9780511759796

Cited by 106 publications

(19 citation statements)

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“…The well‐known Moroccan traveler, Ibn Batuta, journeyed along the river Niger (in the 14th century) and noticed the abundance of rice in the IND region (Gibb, 1929). Similar observations of rice culture in West Africa have been made by several early travelers to the region also, long before the first Europeans arrived here in the early 15th century (Lewicki, 1974). Thus, rice was being cultivated in northern and western Africa for about the last 2000 yr.…”

Section: History Of Rice In the Regionsupporting

confidence: 84%

“…In Egypt, rice cultivation began in only 639 CE (Porteres, 1950). Earlier, Strabo (63 BCE to 20 CE), the Greek historian and philosopher, observed the growing of rice in Cyrinaica (Libya) in about 12 CE (Lewicki, 1974). Cyrinaica comes on one of the main caravan routes between northern and western Africa.…”

Section: History Of Rice In the Regionmentioning

confidence: 99%

“…East Africa also obtained many rice varieties from India during the historical period (Porteres, 1950;Lu and Chang, 1980). The Islamic scholar, al-Bakri, has provided in 1068 CE the fi rst account of rice cultivation in West Africa along the Niger river, (Lewicki, 1974;Carney, 2002). The well-known Moroccan traveler, Ibn Batuta, journeyed along the river Niger (in the 14th century) and noticed the abundance of rice in the IND region (Gibb, 1929).…”

Section: History Of Rice In the Regionmentioning

confidence: 99%

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Evolution of the African Rice: A Historical and Biological Perspective

Nayar

2012

Crop Science

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The usual assumption is that African rice {Oryza glaberrima Sfeud.) originated about 3500 yr ago from fhe annual wild rice, Oryza barthii A. Chev., and Asian rice {Oryza sativa L.) was introduced info West Africa in fhe lafe 15fh century CE) by the Europeans. Evidences from several social science and biological science disciplines have been collated and/or reinferpreted to draw the following inferences: (i) There are several accounts of rice culture in northern and western Africa from early centuries of the Common Era; (ii) The Senegamblan monoliths, linked to the fime of origin of African rice as 3500 yr ago, have been carbon dafed fo the 7th century CE; (iii) Neolithic culture had hardly reached tropical West Africa 3500 yr ago; (iv) The characteristics of O. barthii vis-à-vis the two cultivated rices-bigger grains, higher yields, easy crossability with both intermediate features, and weediness-may suggest its hybrid nature; and (v) The rarity of O. glaberrima beginning with the time of its initial identification, acceptance of local farmers to having both rices growing together, repeated discovery of O. glaberrima-Wke forms in non-African rice regions, and prevalence of close colinearify between the two cultivated rices at molecular and chromosomal levels suggest their close relationships. These factors indicate that African rice might have evolved from Asian rice, and that the wild rice, O. barthii, might be a hybrid derivative of the two cultivated rices.

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Section: History Of Rice In the Regionsupporting

confidence: 84%

Section: History Of Rice In the Regionmentioning

confidence: 99%

Section: History Of Rice In the Regionmentioning

confidence: 99%

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Evolution of the African Rice: A Historical and Biological Perspective

Nayar

2012

Crop Science

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“…Why should Arab traders carry across a desert cultigens that can only flourish in a humid zone far outside their normal orbit? A study of West African food-plants referred to in medieval Arabic sources (Lewicki 1974) reveals no mention of these crops while, in comparison with known introductions such as the onion, the behavior of vernacular terms is totally aberrant. The hypothesis of transmission from North Africa can be safely discarded.…”

Section: Dispersion Through the Nile Valleymentioning

confidence: 99%

Bananas and Plantains in Africa: Re-interpreting the linguistic evidence

Blench

2009

Ethnobot. Res. App.

100

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“…Le karité est un des rares biens détenant une valeur économique qui demeure sous le contrôle des femmes soudanosahéliennes. En effet, celles-ci travaillent et commercialisent le karité depuis plusieurs siècles (Lewicki, 1974). L'émergence de marchés internationaux pour le produit offre donc une occasion unique aux femmes rurales qui ont accès à fort peu d'activités rémunératrices (Compaoré, 2000).…”

Section: Figure 3 Distribution Du Karité En Afrique Subsaharienneunclassified

La filière féminine du karité : productrices burkinabè, « éco‑consommatrices » occidentales et commerce équitable

Elias

Carney

2004

cgq

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Dérivé de la noix de karité, le beurre de karité gagne de l’importance au sein de l’industrie des cosmétiques. Dès lors, le produit attire l’attention des organismes d’aide internationale et des défenseurs du commerce équitable qui tentent d’augmenter la rémunération des productrices de beurre. La caractéristique la plus marquante de la commercialisation contemporaine du karité est que le produit fait l’objet d’une filière féminine qui lie les productrices traditionnelles africaines de beurre aux « éco-consommatrices » occidentales. Cette configuration inhabituelle, propre à cette filière, est prometteuse pour les projets « femmes et développement », qui organisent les productrices en coopératives pour améliorer leur rémunération et leur fournir des technologies appropriées. Cependant, comme le montre cette étude portant sur le Burkina Faso, un des principaux pays producteurs de karité, la production de beurre exige énormément de labeur féminin. Cette recherche explore les diverses réticences à l’égard des « projets karité ».Derived from the shea nut in Sudano-Sahelian Africa, shea butter, or karité, has become an important ingredient in the global billion-dollar cosmetics industry. It has sparked the interest of aid organizations and fair trade advocates, who see promise with improved producer returns from marketing the nut butter. The most striking feature of contemporary shea commercialization, however, is that it represents a female commodity chain, linking traditional African women producers with female green consumers in the West. This unusual commodity chain provides unprecedented opportunity for women-in-development (WID) groups to organize female producers into cooperatives for improved prices and laborsaving technologies. However, as this case study of Burkina Faso reveals, butter preparation is time-consuming work that significantly augments rural women’s seasonal labor burden. Research in one of sub-Saharan Africa’s largest shea-producing countries indicates several concerns about the capacity of WID projects to improve rural Burkinabè women’s incomes and shea market share

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West African Food in the Middle Ages

Cited by 106 publications

References 0 publications

Evolution of the African Rice: A Historical and Biological Perspective

Evolution of the African Rice: A Historical and Biological Perspective

Bananas and Plantains in Africa: Re-interpreting the linguistic evidence

La filière féminine du karité : productrices burkinabè, « éco‑consommatrices » occidentales et commerce équitable

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