The Ark of Taste in Kenya II edition. Products, knowledge and stories of gastronomic heritage

The volume is a unique contribution to exploring Kenya's food heritage. It presents a selection of products rooted in the Kenyan people's tradition. It is an essential tool for anyone who wants to know more about Kenyan foods, cuisines, and gastronomies. The book is divided into three sections: The first section includes seven chapters that introduce readers to the history and current state of Kenyan food heritage, and to the research projects that have been conducted to rediscover this heritage. In the second section, the 100 products are presented and described. The third section illustrates the activities of Slow Food in Kenya. The volume is the result of collaboration among the researchers of the University of Gastronomic Sciences, Egerton University, the University of Embu, the University of Nairobi, and the Slow Food Kenya Network.