• Burton, David. French Colonial Cookery: A Cook’s Tour of the French-speaking World. London: Faber and Faber Limited. 2000.
  • Hamilton, Cherie Y. Cuisines of Portuguese Encounters: Recipes from Portugal, Angola, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macao, Malacca, Mozambique, São Tomé and Principe. New York: Hippocrene Books. 2008.
  • Gordon, Murray. Slavery in the Arab World. New York: New Amsterdam. 1989.
  • Segal, Ronald. Islam’s Black Slaves: The Other Black Diaspora. New York: Farrar, Strauss, and Giroux. 2001.
  • Spencer, Colin. British Food: An Extraordinary Thousand Years of History. New York: Columbia University Press. 2002.
  • Zaouali, Lilia. Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Berkeley: University of California Press. 2008.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 

We need your help . . .

Help us build the African Diaspora Culinary Collection Donate Now!