Stirring the pot : a history of African cuisine / James C. McCann.
McCann, James, 1950-
2009
GT2853.A35 M37 2009 (Mapit)
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Title
Stirring the pot : a history of African cuisine / James C. McCann.
Author
McCann, James, 1950-
ISBN
9780896802728 (pbk. : alk. paper)
0896802728 (pbk. : alk. paper)
Publication Details
Athens, Ohio : Ohio University Press, c2009.
Language
English
Description
xiv, 213 p. ill., maps, photographs ; 23 cm.
Call Number
GT2853.A35 M37 2009
Dewey Decimal Classification
394.1/2
Summary
Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
Bibliography, etc. Note
Includes bibliographical references and index.
Series
Africa in world history.
Record Appears in
On-Campus Resources > Books
All Resources
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.

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