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In the Central African interior, the only salt once widely available came from various plants. It was obtained by burning leaves or bark, soaking the ashes in water, and evaporating the water in pans. Some cooks still use sel indigène (indigenous salt) or substitute baking soda to approximate its taste. Thus, foodways have not been static throughout history, and the larder was stocked for contemporary Central African cuisine. Stews and Starches Stewing has probably been the most common cooking method in Central Africa for centuries.
Journal of Nutrition Education 21 (1989): 64–71. Benson, John. The Rise of Consumer Society in Britain, 1880-1980. Harlow: Longman, 1994. Brown, B. W. Images of Family Life in Magazine Advertising, 1920–1978. New York: Praeger, 1981. Buchanan, Bruce, and Ronald H. Smithies. ” Journal of Advertising Research 31, no. 3 (June/July 1991): 19–35. Fowles, Jib. Advertising and Popular Culture. Foundations of Popular Culture 5. : Sage Publications, 1996. Harris, Ralph, and Arthur Seldon. Advertising in Action.
Skuse, E. Skuse’s Complete Confectioner: A Practical Guide, 10th ed. London: W. J. , ca. 1900. , ed. Technology of Reduced Additive Foods. London: Blackie Academic & Professional, Chapman & Hall, 1993. Winter, C. , and F. J. Francis. ” Food Technology 51 (5) (May 1997). A comprehensive exploration of the technical aspects of risk assessment. Gordon William Fuller ADULTERATION OF FOOD. “Adulteration” is a legal term meaning that a food product fails to meet federal or state standards. S. Department of Agriculture (USDA).