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Food Preparation

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Identity of Food and the Vendor

Identity of Food and the Vendor

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Fish Selling in Leiden and Elmina Market

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Tabaski Twenty Twenty

Tabaski Twenty Twenty (2)

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Practice for High Quality

Practice for High Quality

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Famous Traditional PaOh Soybean Cury

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Problem of Yellow Color (Dye)

Problem of Yellow Color (Dye)

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Street Food in Dakar & Suburbs (4): The Construction

Street Food in Dakar & Suburbs (4): The Construction

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preparation

Street Food in Dakar & Suburbs (3): What to Cook

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Street Food in Dakar & Suburbs (1): New Eating Habits

Street Food in Dakar & Suburbs (1): New Eating Habits

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Making Jou: Traditional Boro Rice Beer

Making Jou: Traditional Boro Rice Beer

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debates_on_packing_food

Food preparation: Questions of Hygiene

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Three terms that tell something about craft

Three terms that tell something about craft

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The Humanities Across Borders programme (HAB) is initiated and coordinated by the International Institute for Asian Studies (IIAS) with support of the Andrew W. Mellon Foundation and partner institutes. It is hosted by IIAS, a postdoctoral research centre based in the Netherlands. The contents of this website are the sole responsibility of HAB and can in no way be taken to reflect the views of the Andrew W. Mellon Foundation.

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