Bibliography Series on Ethiopian Culinary Tradition
Permanent URI for this community
Despite its growing popularity in the western world, it is unfortunate that Ethiopian cuisines have not generally been valorized or deemed worthy of sustained academic investigation. This project attempts to pave the way for more scholarly endeavors and highlights published materials on a culinary tradition that has existed in Ethiopia for millennia.
The primary focus of this bibliography series is food and drink preparations as well as the consumption of such foods & drinks in Ethiopia and its outgrowth beyond Ethiopia. Most of the existing research on Ethiopian food has focused on the production of food outside of the household. Hence, the vast literature concerning agriculture, aquaculture or food security/insecurity in Ethiopia is outside the scope of this series. In another world, the focus is on research or literature on food habits and foodways or food consumption/non-consumption choices written from socio-cultural perspective.
The bibliography series attempts to include the earliest known references to preparation and consumption of Ethiopian food & drinks as well as the growing body of recent essays, articles and blog entries published in popular sources due to the increasing popularity of Ethiopian food in the Western hemisphere. It tries to be as exhaustive as possible to include books, articles, dissertations, and cookbooks with recipes. A great deal of effort has been made to add or include annotations to each bibliographic entry. Basic bibliographic information or citations have been provided for those materials which were hard to find or unavailable for consultation.