article
Dogon alimentation
Cahiers d'études Africanes • 1 (3) • Published In 1960 • Pages: HRAF MS: i. 1-77 [original: 46-89 ]
By: Dieterlen, Germaine, Calame-Griaule, Geneviève, Schütze, Frieda.
Abstract
This study of the Dogon's alimentation is primarily based on the author's intensive field investigation in the region of Sanga and in terms of the market of this region. The authors present good information on the alimentary and culinary material as well as on the Dogon classification of cooking recipes. Precise details concerning the organization of family economy and an important aspect of Dogon psychology characterized by a mixture of practical science and a symbolic vision of the world are also presented.
- HRAF PubDate
- 2000
- Region
- Africa
- Sub Region
- Western Africa
- Document Type
- article
- Evaluation
- Creator Type
- Ethnologist
- Document Rating
- 5: Excellent Primary Data
- Analyst
- Cheng-ruey Ma ; 1970
- Field Date
- no date
- Coverage Date
- not specified
- Coverage Place
- Sanga and the Ogals, Bandiagara Circle, Mopti Region, Mali
- Notes
- Germaine Dieterlen and Geneviève Calame-Griaule
- Translation of: L'Alimentation dogon
- The original French text is not included
- Includes bibliographical references (p. 74-77)
- Translated for the HRAF files by Frieda Schütze
- LCCN
- 81126181
- LCSH
- Dogons (African people)