Parcourir

How food specifically, rather than trade in general, moved through periodic markets, how women's processing labor turned raw harvests into sellable food, how street food and the bùká became an urban institution, and what colonial taxation and modern supply chains did to that system.

How Yoruba dishes such as akara and moin-moin became acaraje and other Atlantic-world foods, and how the sacred kitchens of Candomble and Lucumi keep them alive today, from Bahian street vendors to Michelin-starred restaurants in London.