Stirring the pot : a history of African cuisine / James C. McCann.
Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
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| Format: | Book |
| Language: | English |
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Athens, Ohio :
Ohio University Press,
2009.
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| Series: | Africa in world history.
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Table of Contents:
- Introduction. African cooking and African history
- pt. 1. Basic ingredients
- 1. Seasons and seasonings: Africa's Geographic Endowments of the Edible
- 2. Staples, starches, and the heat of Atlantic circulation
- pt. 2. Stirring the national stew: food and national identity in Ethiopia
- 3. Taytu's feast: cuisine and nation in the New Flower, Ethiopia, 1887
- 4. Stirring a national dish: Ethiopian cuisine, 1500-2000
- pt. 3. Africa's cooking: some common ground of culture and of cuisine
- 5. A West African culinary grammar
- 6. History and cookery in the Maize Belt and Africa's maritime world
- pt. 4. Africa's global menu
- 7. Diaspora cookery: Africa, circulation, and the new world pot
- Epilogue: some good comparative readings
- App. Recipe list.