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The Resource Stirring the pot : a history of African cuisine, James C. McCann

Stirring the pot : a history of African cuisine, James C. McCann

Label
Stirring the pot : a history of African cuisine
Title
Stirring the pot
Title remainder
a history of African cuisine
Statement of responsibility
James C. McCann
Creator
Subject
Language
eng
Member of
Cataloging source
DLC
Dewey number
394.1/2
Illustrations
  • illustrations
  • maps
  • photographs
Index
index present
LC call number
GT2853.A35
LC item number
M37 2009
Literary form
non fiction
Nature of contents
bibliography
Series statement
Africa in world history
Label
Stirring the pot : a history of African cuisine, James C. McCann
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 199-204) and index
Contents
  • 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
  • Introduction.
  • 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
  • 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
Control code
ocn320803201
Dimensions
23 cm.
Edition
Paperback.
Extent
xiv, 213 p.
Isbn
9780896802728
Isbn Type
(pb : alk. paper)
Lccn
2009035723
Other physical details
ill., maps, photographs
System control number
(OCoLC)320803201
Label
Stirring the pot : a history of African cuisine, James C. McCann
Publication
Bibliography note
Includes bibliographical references (p. 199-204) and index
Contents
  • 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
  • Introduction.
  • 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
  • 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
Control code
ocn320803201
Dimensions
23 cm.
Edition
Paperback.
Extent
xiv, 213 p.
Isbn
9780896802728
Isbn Type
(pb : alk. paper)
Lccn
2009035723
Other physical details
ill., maps, photographs
System control number
(OCoLC)320803201

Library Locations

    • Milton Public LibraryBorrow it
      476 Canton Ave., Milton, MA, 02186, US
      42.254133 -71.077981
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