From "Peixefritismo" to Yellow-bean Stew
Angolan National Cuisine in the Pot and in the Novel
Bibliographic Data
| ID | 4014817 |
|---|---|
| Authors | Igor Cusack (0009-0005-4820-5659, corresponding author) |
| Year | 2016 |
| Pages | 215-230 |
| Publication date | 2016-09-20 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Portuguese Literary and Cultural Studies (JOURNAL) |
| Journal identifiers | ISSN: 1521-804X • E-ISSN: 2573-1432 |
| Publisher | University of Massachusetts Dartmouth (PUBLISHER • US) |
| DOI | 10.62791/00hthy29 |
| OpenAlex | W4401017554 |
| Language | EN |
| Citations received | 2 |
As part of the ideology of nationalism, every nation is supposed to have a national cuisine. During recent decades, African national cuisines have emerged in a number of states, in particular in Lusophone Africa. Cookbooks on African cuisines have been published in Europe and parts of Africa and the national cuisine proclaimed on official websites. This article reviews the appearance of these cuisines and then focuses on the development of the "national cuisine" of Angola and on national dishes such as muamba de galinha. Finally, how food is portrayed in a number of Angolan novels is discussed, and the question is raised: why should cuisine appear in some works and not in others
Art · Geography · Political science · Caribbean and African Literature and Culture · Cuban History and Society · Culinary Culture and Tourism
| Unique citing works | 2 |
|---|---|
| Citations per year | 0,14 |
| Citation span | 2012 - 2022 (11) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 2 |