West African Food in the Middle Ages

Explore the culinary landscape of West Africa in Tadeusz Lewicki's enlightening book, West African Food in the Middle Ages, published by Cambridge University Press in 2009. Spanning 280 pages, this comprehensive study delves into the essential foods that sustained societies before the introduction of New World crops like maize and cassava. Lewicki meticulously examines the social and economic implications of food supply during this pivotal historical period, making it a valuable resource for historians and enthusiasts alike. Discover how traditional diets shaped the lives of communities and influenced the region's culture. This paperback edition is a must-have for anyone interested in the intricate relationship between food and civilization in West Africa.