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date: 30 October 2020

Food Production in the Forest Zone of West Africa: Archaeological and Historical Perspectiveslocked

  • Richard T. ChiaRichard T. ChiaDepartment of Archaeology, Simon Fraser University
  •  and A. Catherine D'AndreaA. Catherine D'AndreaDepartment of Archaeology, Simon Fraser University

Summary

Recent narratives on the origin of food production in the West African forest zone have replaced earlier diffusion-based models with viewpoints that emphasize the diversity of sources for plants and animals exploited and domesticated in the region. Management of indigenous tree species, including oil palm and incense tree, managed first by indigenous foragers, have the longest history in the area, dating back to over 8,400 before present (bp). After the 4th millennium bp, domesticates such as pearl millet, cowpea, and domestic caprines were introduced from adjacent Sahel and the savanna regions, and populations began to favor oil palm over incense tree. The mechanisms of these introductions are less clear but likely involved both diffusion and/or movements of peoples who became sedentary to varying degrees. Palaeoenvironment is an important factor to consider in tracking the development of food production in the forest zone; however, some combination of natural and human-mediated changes took place, the nature of which was not uniformly distributed.

Subjects

  • African History
  • African History
  • African History

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