Akin Ogundiran: Agricultural Revolution and Food Cultures in Africa
Africa is the most ecologically diverse continent. This diversity presented opportunities and challenges for human survival and subsistence during the global warming of early to mid-Holocene (11,000-5,000 BC). This period marked the beginning of the Agricultural Revolution, when most societies embraced gardening and cultivation as the basis of meeting their food needs.
This talk, drawing from archaeological, paleobotanical, and ethnographic evidence, will focus on the history of food in West Africa. It will cover the origins of a wide range of food crops in their environmental contexts and the distinctive food cultures and cultural identities that resulted from about 5,000-year–old experimentations and innovations in horticulture and agriculture.