Alcohol in Africa: Mixing Business, Pleasure, and Politics
Alcohol in Sub-Saharan Africa has historically been a conduit for religious and political expression controlled by male elders. Over the past century and especially during the last two crisis-ridden decades, alcohol's ceremonial role has been largely displaced. Rapid income differentiation and economic marginalization have spurred production and consumption of alcohol. In many localities, expanding supply has led to drinking patterns that impinge on general social welfare. These circumstances coincide with the continent-wide implementation of structural adjustment and economic liberalization policies. One might ask, have those policies driven people to drink?
Currently, alcohol is a taboo subject for donors and African governments alike, yet it is at the nexus of many of the continent's most pressing problems. Agricultural sector decline, large-scale labor redundancy, household instability, and AIDS have cause or effect linkages to changing alcohol usage. This edited collection explores the economic, political, and social meanings of alcohol usage. The material is contextualized within a review of existing anthropological, social history, and social welfare literature on alcohol, and a broad historical overview of the continental trends in alcohol production and consumption. Both the pleasure and the pain of alcohol usage emerge, providing insight into the ambiguity of alcohol in Africa today.
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The beer was kimpumu, a brew made solely from eleusine millet. There was a
considerable amount of exchange trade in the region, and constant processes of
giving and receiving created complex ties of obligation and affiliation among the
Maize slowly became more important as a food crop, alongside finger millet, but it
did not replace millet in the making of beer. Mechanical grinders were very rare,
and hand-grinding maize for beer brewing was considered to require an ...
The main food crop in Bunyoro was traditionally millet. Maize was grown in small
quantities. Beans and peas were widely grown and were dried and stored for use
in the dry season, when they were soaked in cold water and then boiled ...
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