Central African Cuisine
OW would you like to sit down to a meal and have for side-dish a nine-inch long millipede as thick as your thumb? The thought may not appeal to our roast-mutton-and-two-veg. palates, but to some Africans millipedes are not only toothsome, but a valuable source of animal protein in areas where such protein is at short supply. The problem of improving diet is one of the most impofttant problems in the African continent today, says Kate Bertram, whose talk, Fish, Flesh and Fowl in Central Africa, will be heard from 4YC at 7.15 p.m., Thursday, November 7. A zoologist who qualified at Cambridge University, Mrs Bertram is the wife of Dr G. C. L. Bertram, who was the William Evans Visiting Professor for 1957 at Otago University. Besides discussing nutritional problems in Fish, Flesh and Fowl, she also offers colourful descriptions of her experiences in Nyasaland, Tanganyika and the Belgian Congo.
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New Zealand Listener, Volume 37, Issue 951, 1 November 1957, Page 18
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154Central African Cuisine New Zealand Listener, Volume 37, Issue 951, 1 November 1957, Page 18
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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