Stirring the pot : a history of African cuisine / James McCann.

• 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.

Ämnesord

Food habits  -- Africa. (LCSH)

Food preferences  -- Africa. (LCSH)

Cooking, African.  (LCSH)

Africa  -- Social life and customs. (LCSH)

Klassifikation

GT2853.A35 (LCC)

641.59609 (DDC)

Qcabd (kssb/8 (machine generated))