article

Dogon alimentation

Cahiers d'études Africanes1 (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.
Subjects
Food preparation
Diet
Culture summary
culture
Dogon
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)