Stirring the pot : a history of African cuisine /
Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Athens, Ohio :
Ohio University Press,
2009.
|
| Series: | Africa in world history.
|
| Subjects: |
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.