{"id":833,"date":"2017-12-01T20:12:48","date_gmt":"2017-12-01T20:12:48","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/?p=833"},"modified":"2018-04-26T19:15:48","modified_gmt":"2018-04-26T19:15:48","slug":"read-more","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/read-more\/","title":{"rendered":"Read More"},"content":{"rendered":"

Scholarly Works:<\/strong><\/p>\n

Ahad, Badia. \u201cPost-Blackness and Culinary Nostalgia in Marcus Samuelsson\u2019s Yes, Chef.\u201d\u00a0American Studies\u00a0<\/em>, vol. 54, no. 4, 2016, pp. 5\u201323.\u00a0Project MUSE<\/em>.<\/p>\n

In this article, Badia challenges some of the notions that Marcus Samuelsson presents in his book Yes, Chef<\/em>. Specifically, Badia grapples with Samuelsson\u2019s \u201cculinary mission to distort history and tradition.\u201d The implications of Samuelsson\u2019s text, and Badia\u2019s subsequent commentary, are viewed here through the lens of black America. Badia also presents real-life examples of America\u2019s effect on Ethiopian immigrants\u2019 attempt to retain their own culinary identity.<\/p>\n

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Asfaw, Zemede, and Mesfin Tadesse. \u201cProspects for Sustainable Use and Development of Wild Food Plants in Ethiopia.\u201d\u00a0Economic Botany<\/em>, vol. 55, no. 1, 2001, pp. 47\u201362.<\/p>\n

This resource is illustrates just how fertile the soil in Ethiopia is. The article discuses the numerous (hundreds) of domesticated and wild species that are regularly consumed in Ethiopia as part of the nation\u2019s primary food source. One of the hallmarks of Ethiopian cuisine is its reliance on fresh fruits vegetables, and much of the nation\u2019s diet is vegetarian.<\/p>\n

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Marcus, Cressida. \u201cSacred Time, Civic Calendar: Religious Plurality and the Centrality of Religion in Ethiopian Society.\u201d\u00a0International Journal of \u00a0Ethiopian Studies<\/em>, vol. 3, no. 2, 2008, pp. 143\u2013175.<\/p>\n

Here, Cressida discusses the coexistence of Orthodox Christians and Muslims in Ethiopia. Embedded within this discussion lies a political history of the nation, which accounts for how freedom of religion was eventually gained. Also discussed are the influences of two major historical religious influences of both religions in the region. Understanding how this coexistence came to be explains much of the country\u2019s national gastronomy.<\/p>\n

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Popular Works:<\/strong><\/p>\n

Carman, Tim. \u201cEthiopian Cuisine is Unlike Any Other. Why Are Some Chefs Trying to Modernize it?\u201d\u00a0The Washington Post<\/em>, WP Company, 16 May 2017.<\/p>\n

Carman is interested in the attempt to modernize one of the most singular national cuisines on the planet. His article investigates why some Ethiopian restaurants in the West are trying to target high-in diners, when in reality, authentic Ethiopian food is inexpensive and easy to prepare. He also takes a closer look at the culinary implications of these \u201chigh-end\u201d Ethiopian restaurants. Many of the dishes, you\u2019ll find, stray far from the nation\u2019s true food identity.<\/p>\n

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Killebrew, Kimberly. \u201cAuthentic Injera .\u201d\u00a0The Daring Gourmet\u00a0<\/em>, 17 Feb. 2017.<\/p>\n

What would a resource log of Ethiopian cooking be without instructions to make authentic injera? In her blog, Killebrew shows the reader the long process of making the Ethiopian sourdough bread\/utensil. Her post is illustrated with pictures from both her own kitchen and the less modern kitchens of Ethiopian women. Included are step by step instructions and a list of preferred ingredients, as well as a link to make dora wat, another authentic Ethiopian dish.<\/p>\n

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Kliman, Todd. \u201cCan Ethiopian Cuisine Become Modern?\u201d\u00a0Washingtonian\u00a0<\/em>, Feb.<\/p>\n

As a writer for the popular magazine Washingtonian<\/em>, Kliman explores culinary identities of nations all over the world. In this article, he explores why Ethiopian cuisine seemingly refuses to modernize itself like so many other traditional foods of African countries. Kliman gives a compelling argument for Ethiopia to retain its customary eating habits, despite the looming push from Western globalization. Also included are some stunning photographs by Jiro Ose, a photojournalist from the magazine.<\/p>\n

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Relevant Cookbooks:<\/strong><\/p>\n

Berns, Kittee.\u00a0Teff Love: Adventures in Vegan Ethiopian Cooking<\/em>. Cook Publishing Company, 2015.<\/p>\n

To many Westerners, vegan eating can be boring, bland, and unsatisfying. In her book, Berns attempts to counter these notions by introducing authentic Ethiopian dishes that call for fresh ingredients and traditional Ethiopian spices. Because much of the nation\u2019s diet is made up of vegetables, Berns\u2019 book is perfect for someone who wants an eating experience similar to that of the east African country.<\/p>\n

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Harris, Jessica B.\u00a0The Africa Cookbook: Tastes of a Continent<\/em>. Simon & Schuster Paperbacks, 2010.<\/p>\n

As a culinary scholar, Harris explores the history of Africa\u2019s many different foods while also investigating more contemporary takes on traditional dishes from varying African nations. Her book allows the reader to draw clear distinctions not only from dish to dish, but from country to country. Comparing Ethiopia\u2019s ingredients and cooking methods to that of other nations shows how unique they are throughout Africa.<\/p>\n

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Outside Media: <\/strong><\/p>\n

Bourdain, Anthony. Parts Unknown: Ethiopia. <\/em>CNN.<\/p>\n

In the fifth episode of season six, Bourdain travels with Ethiopian native and famous chef Marcus Smauelsson, whose connection with the country is jumbled and interesting. The hour-long episode highlights Ethiopia\u2019s rich geographical landscapes, distinct adult beverages, and, of course, the country\u2019s authentic national cuisine. In one very important scene, Bourdain even highlights the balance of Christian and Muslim culinary habits in Ethiopia.<\/p>\n

\u00a0<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Scholarly Works: Ahad, Badia. \u201cPost-Blackness and Culinary Nostalgia in Marcus Samuelsson\u2019s Yes, Chef.\u201d\u00a0American Studies\u00a0, vol. 54, no. 4, 2016, pp. 5\u201323.\u00a0Project MUSE. In this article, Badia challenges some of the notions that Marcus Samuelsson presents in his book Yes, Chef. Specifically, Badia grapples with Samuelsson\u2019s \u201cculinary mission to distort history and tradition.\u201d The implications of […]<\/p>\n","protected":false},"author":4,"featured_media":847,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[8,6],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/833"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=833"}],"version-history":[{"count":6,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/833\/revisions"}],"predecessor-version":[{"id":1858,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/833\/revisions\/1858"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media\/847"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}