Africa has an immensely rich culinary history and a huge variety of foodstuffs is consumed there, reflecting the myriad influences that have shaped what people eat and how they prepare and consume food and drink. Outsiders are often surprised to learn this, given the association of the continent with famine, drought and other hardships. "Stirring the Pot" describes how the ingredients, methods and varieties of African cuisine comprise a repository of tried and tested household and farming knowledge, mostly preserved by ...
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Africa has an immensely rich culinary history and a huge variety of foodstuffs is consumed there, reflecting the myriad influences that have shaped what people eat and how they prepare and consume food and drink. Outsiders are often surprised to learn this, given the association of the continent with famine, drought and other hardships. "Stirring the Pot" describes how the ingredients, methods and varieties of African cuisine comprise a repository of tried and tested household and farming knowledge, mostly preserved by women. It also reveals how recipes, tastes and culinary practices are integral to understanding the continent's history. For example, three indigenous grain crops-millet, sorghum, and teff-made the transition from wild grasses to domesticated grains at the hands of Africans. The author also traces how African food is the sum of many parts, be they the foodstuffs of the New World - maize, peanuts, tomatoes and potatoes - or those of the Indian Ocean - spices and Asian rice. Nor does he neglect to describe how Creole, African-American and Caribbean cuisines have themselves been indelibly altered by the African encounter. James McCann is an enthusiastic advocate of African cooking, a passion conveyed by the many recipes contained in his book, such as the best way to cook jollof rice, prepare an injera pancake or thicken Nigerian yam pottage with boiled crayfish shells. He also recounts his own culinary encounters across the continent, from memorable meals, to unearthing the complex dining practices of the Ethiopian royal court or describing the hybrid, fish-based cooking of port cities such as Mombasa, Luanda and Durban.
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Add this copy of Stirring the Pot: a History of African Cuisine (Africa to cart. $11.62, good condition, Sold by Zoom Books Company rated 4.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 2009 by Ohio University Press.
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Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Stirring the Pot: a History of African Cuisine to cart. $18.99, very good condition, Sold by Russell Books rated 4.0 out of 5 stars, ships from Victoria, BC, CANADA, published 2010 by Ohio University Press.
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Good. Ships from UK in 48 hours or less (usually same day). Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire, United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks, rare and collectible books at a great price. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry.
Add this copy of Stirring the Pot to cart. $29.05, new condition, Sold by Media Smart rated 4.0 out of 5 stars, ships from Hawthorne, CA, UNITED STATES, published 2010 by C. Hurst & Co. (Publishers) Ltd.
Add this copy of Stirring the Pot: A History of African Cuisine to cart. $31.53, like new condition, Sold by GreatBookPricesUK5 rated 5.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2010 by Ohio University Press.
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Fine. Trade paperback (US). Glued binding. 240 p. Contains: Tables, black & white, Maps, Figures. Africa in World History. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Stirring the Pot: A History of African Cuisine to cart. $32.11, new condition, Sold by GreatBookPricesUK5 rated 5.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2010 by Ohio University Press.
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New. Trade paperback (US). Glued binding. 240 p. Contains: Tables, black & white, Maps, Figures. Africa in World History. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Stirring the Pot: A History of African Cuisine to cart. $32.21, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2010 by Ohio University Press.
Add this copy of Stirring the Pot to cart. $33.95, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 2010 by C Hurst & Co Publishers Ltd.
