Description |
1 online resource (xiv, 213 pages) : illustrations, maps. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Africa in world history
|
|
Africa in world history.
|
Bibliography |
Includes bibliographical references and index. |
Contents |
pt. 1. Basic ingredients -- pt. 2. Stirring the national stew : food and national identity in Ethiopia -- pt. 3. Africa's cooking : some common ground of culture and of cuisine -- pt. 4. Africa's global menu. |
Summary |
Africa's art of cooking is a key part of its history. All toooften 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 householdsacross diverse human and ecological landscape. McCannreveals 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 chro. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Food habits -- Africa.
|
|
Food habits. |
|
Africa. |
|
Food preferences -- Africa.
|
|
Food preferences. |
|
Cooking, African.
|
|
Cooking, African. |
|
Africa -- Social life and customs.
|
|
Manners and customs. |
Genre/Form |
Electronic books.
|
Other Form: |
Print version: McCann, James C. Stirring the Pot : A History of African Cuisine. Athens, OH : Ohio University Press, ©2009 |
ISBN |
9780896804647 (electronic book) |
|
089680464X (electronic book) |
|
0896802728 (pb ; alkaline paper) |
|
9780896802728 (pb ; alkaline paper) |
|
9780896802728 (pb ; alkaline paper) |
|