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| Résumé : | This is not your ordinary cookbook. The recipes and food travels in Cooking with Linguists: Culinary Lexicon and Recipes in Selected Bantu Languages are written to celebrate languages as carriers of unique culinary knowledge. Each chapter contains a culinary lexicon and glossed recipes, but also mouth-watering descriptions of culinary traditions from different corners of the Bantu-speaking area. Enjoy a dainty makeej mâ kusang ni r’lànd (red ant salad in Kanincin, southern Democratic Republic of Congo), a refreshing oshíkúndu (millet drink in Kwanyama, Angola and Namibia), a slice of chinolo (banana bread in Kagulu, Tanzania), various takes on porridge, and many more delicacies. |
