Show Summary Details

Page of

PRINTED FROM the OXFORD RESEARCH ENCYCLOPEDIA, AFRICAN HISTORY (oxfordre.com/africanhistory). (c) Oxford University Press USA, 2020. All Rights Reserved. Personal use only; commercial use is strictly prohibited (for details see Privacy Policy and Legal Notice).

date: 23 September 2020

Summary and Keywords

Studies of food and diet across the African continent primarily include the shift from foraging, or hunting and gathering, to plant and animal domestication. Many researchers have concentrated on (1) hunter gatherer subsistence, (2) origins and patterns of agriculture (animals and plants), and (3) influences of geography, climate, and environment. Such studies utilize methods and sources from traditional historiography (i.e., primary documentary sources) as well as oral and archaeological materials. While linguistic analysis is limited, the bulk of the evidence used to determine the origins of food production and transition from procurement lies in the archaeological record and involves methods ranging from basic analysis of faunal and botanical remains to chemical and DNA analysis.

Keywords: domestication, subsistence, ethnoarchaeology, environmental reconstruction, food procurement

Access to the complete content on Oxford Research Encyclopedia of African History requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.