Guest guest Posted February 20, 2004 Report Share Posted February 20, 2004 This was mentioned several months ago, but for anyone who missed it, be advised that Hamid A. Dirar's encyclopedic " The Indigenous Fermented Foods of the Sudan " has essentially a comprehensive 230+ page treatise on every possible use of sorghum (the staple food of the Sudan) you can imagine, within the larger 500+ page treatise on Sudanese fermentation it comprises. It's too expensive to buy for most of us, but check your local library and use ILL if necessary. My uni lib had it sitting on the shelf. Easily one of the greatest scholarly works on food ever produced. Extensive chapters on fermented milk, fish, and meat. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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