Stirring the Pot A History of African Cuisine 1st Edition by James Mccann ISBN ‎ 978-0896802728 0896802728

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Product details: 

ISBN 10: 0896802728

ISBN 13: 978-0896802728

Author:  James C. Mccann

Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history.

Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.”

Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.

Table of contents: 

PART ONE

Basic Ingredients

ONE Seasons and Seasonings Africa’s Geographic Endowments of the Edible

TWO Staples, Starches, and the Heat of Atlantic Circulation

PART TWO

Stirring the National Stew: Food and National Identity in Ethiopia

THREE Taytu’s Feast Cuisine and Nation in the New Flower, Ethiopia, 1887

FOUR Stirring a National Dish Ethiopian Cuisine, 1500-2000

PART THREE

Africa’s Cooking: Some Common Ground of Culture and of Cuisine

FIVE A West African Culinary Grammar

SIX History and Cookery in the Maize Belt and Africa’s Maritime World

PART FOUR

Africa’s Global Menu

SEVEN Diaspora Cookery Africa, Circulation, and the New World Pot

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Tags: James Mccann, Stirring the Pot, A History