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694 documentos en 38 secciones. Filtra por sección, nivel, confianza o etiqueta.
The kitchen as a physical and technical space, its equipment, its cooking techniques, and the biochemistry of fermentation and palm oil extraction carried out in it.
The fermented condiments, palm oil, pepper complex, and salt that make up the flavor architecture underneath Yoruba soups and stews, and how ritual food practice sorts fats and seasonings by which òrìṣà they serve.
Palm wine tapping and its fermentation stages, the cereal beers and grain infusions brewed alongside it, plantain wine, the etiquette of drinking together, and the colonial-era history of trade gin and illicit distillation.
An analysis of the biochemical and chemical mechanisms governing traditional West African indigo dyeing, from glucoside hydrolysis and alkaline vat fermentation to atmospheric oxidation.