Njoki Nathani-Wane

Indigenous African Knowledge Production

Food-Processing Practices among Kenyan Rural Women

• Gebundenes Buch

Produktbeschreibung

In Indigenous African Knowledge Production, Njoki Nathani Wane uses food-processing practices – preparing, preserving, cooking, and serving – as an entry point into the indigenous knowledge of the Embu and the role that rural Embu women play in creating and transmitting it.

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Produktdetails

• Verlag: University of Toronto Press
• Seitenzahl: 127
• Erscheinungstermin: 28. Mai 2014
• Englisch
• Abmessung: 236mm x 159mm x 17mm
• Gewicht: 363g
• ISBN-13: 9781442648142
• ISBN-10: 1442648147
• Artikelnr.: 40115047

Autorenporträt

Njoki Nathani Wane is a professor in the Department of Humanities, Social Science, and Social Justice Education at the Ontario Institute for Studies in Education, University of Toronto.

Inhaltsangabe

Acknowledgements
Foreward by George J. Sefa Dei (University of Toronto, Sociology and Equity
Studies)
Map of Kenya
Introduction
Chapter One – Food Processing: Embu and Indigenous Knowledges
Chapter Two – Kenya: The Land, the People, and the Socio-Political Economy
Chapter Three – The Everyday Experiences of Embu Women
Chapter Four – Food Preservation and Change
Chapter Five – Gender Relations; Decision Making & Food Preferences
Chapter Six – Indigenous Technology & the Influence of New Innovations
Chapter Seven – Removing the Margins: Including Indigenous Women’s Voices
in Knowledge Roduction
Chapter Eight – Contesting Knowledge: Some Concluding Thoughts
Endnotes
References