Subsaharian food

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Environment • Earth Lifestyle • Food

Eps 6: Subsaharian food

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Overall, the western half appears to have been more active, accounting for African rice (Oryza glaberrima) , fonio (Digitaria exilis) , guinea millet (Brachiaria deflexa) , watermelon (Colocynthis citrullus) , and Bambara ground-nuts (Voandzeia subterranea) .
Various African communities appear to have been experimenting with yam cultivation (primarily Dioscorea rotundata and Dioscorea bulbifera ) along a wide front following the s avanna-rain forest ecotone in western Afric a.
Because of the workings of humid climates and acidic soils on a plant that is inherently perishable to begin with, archaeology is unlikely ever to shed much light on the origins of yam cultivation, and further insights will have to continue to be based primarily on advances in botanical and linguistic research.

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Lisa Reed

Lisa Reed