| Description |
xiv, 213 pages : illustrations, maps, photographs ; ; 23 cm. |
| Series |
Africa in world history |
|
Africa in world history.
|
| Bibliography |
Includes bibliographical references (pages 199-204) and index. |
| 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. |
| Subject |
Food habits -- Africa.
|
|
Food preferences -- Africa.
|
|
Cooking, African.
|
|
Africa -- Social life and customs.
|
| ISBN |
9780896802728 pb alkaline paper |
|
0896802728 pb alkaline paper |
|
