LEADER 00000cam a2200685Ia 4500 
001    ocn742512949 
003    OCoLC 
005    20160527040742.2 
006    m     o  d         
007    cr cnu---unuuu 
008    090911s2009    ohuab   ob    001 0 eng d 
019    885123785 
020    9780896804647|q(electronic book) 
020    089680464X|q(electronic book) 
020    0896802728|q(pb ;|qalkaline paper) 
020    9780896802728|q(pb ;|qalkaline paper) 
020    |z9780896802728|q(pb ;|qalkaline paper) 
035    (OCoLC)742512949|z(OCoLC)885123785 
040    E7B|beng|epn|cE7B|dOCLCQ|dYDXCP|dOCLCO|dOCLCQ|dP@U|dOCLCF
       |dOCLCO|dN$T|dEBLCP|dCOO|dDEBSZ|dOCLCO|dOCLCQ|dOCLCO 
043    f------ 
049    RIDW 
050  4 GT2853.A35|bM37 2009eb 
072  7 CKB|x041000|2bisacsh 
082 04 394.1/2|222 
090    GT2853.A35|bM37 2009eb 
100 1  McCann, James,|d1950-|0https://id.loc.gov/authorities/
       names/n85236933 
245 10 Stirring the pot :|ba history of African cuisine /|cJames 
       C. McCann. 
264  1 Athens, Ohio :|bOhio University Press,|c[2009] 
264  4 |c©2009 
300    1 online resource (xiv, 213 pages) :|billustrations, maps.
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Africa in world history 
504    Includes bibliographical references and index. 
505 0  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. 
520    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. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food habits|0https://id.loc.gov/authorities/subjects/
       sh85050275|zAfrica.|0https://id.loc.gov/authorities/
       subjects/sh85001531-781 
650  0 Food preferences|0https://id.loc.gov/authorities/subjects/
       sh85050304|zAfrica.|0https://id.loc.gov/authorities/
       subjects/sh85001531-781 
650  0 Cooking, African.|0https://id.loc.gov/authorities/subjects
       /sh85031770 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 Food preferences.|2fast|0https://id.worldcat.org/fast/
       930981 
650  7 Cooking, African.|2fast|0https://id.worldcat.org/fast/
       1753221 
650  7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
       1007815 
651  0 Africa|xSocial life and customs.|0https://id.loc.gov/
       authorities/subjects/sh2007100923 
651  7 Africa.|2fast|0https://id.worldcat.org/fast/1239509 
655  4 Electronic books. 
776 08 |iPrint version:|aMcCann, James C.|tStirring the Pot : A 
       History of African Cuisine.|dAthens, OH : Ohio University 
       Press, ©2009 
830  0 Africa in world history.|0https://id.loc.gov/authorities/
       names/no2009188308 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=821737|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160616|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID