Culture alimentari africane. Spunti antropologici per capire la gastronomia di un continente

This chapter explores the key features of African food systems. It starts by pointing out how African cuisines are underrepresented in Italian public space, offering an introduction to the variety of cuisines across the African continent. By examining a case study on samosas in Kenya, the chapter shows how African gastronomy, and its products are shaped by complex histories, often involving migration and global trade. In so doing, the chapter invites readers to see African cuisine as a lens through which to better understand the rich tapestry of histories, communities, and landscapes that define the continent.