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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
Summary
Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.--
Member of
Assigning source
Provided by Publisher
Cataloging source
IT-FiEUI
http://library.link/vocab/creatorDate
1950-
http://library.link/vocab/creatorName
McCann, James
Dewey number
394.12
Illustrations
  • illustrations
  • maps
  • photographs
Index
index present
Literary form
non fiction
Nature of contents
bibliography
Series statement
Africa in world history
http://library.link/vocab/subjectName
  • Food habits
  • Food preferences
  • Cooking, African
Label
Stirring the pot : a history of African cuisine, James C. McCann
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 199-204) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
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
FIEb17577858
Dimensions
23 cm.
Extent
xiv, 213 pages
Isbn
9780896802728
Media category
unmediated
Media MARC source
rdamedia.
Media type code
  • n
Other physical details
illustrations, maps, photographs
System control number
(OCoLC)320803201
Label
Stirring the pot : a history of African cuisine, James C. McCann
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 199-204) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
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
FIEb17577858
Dimensions
23 cm.
Extent
xiv, 213 pages
Isbn
9780896802728
Media category
unmediated
Media MARC source
rdamedia.
Media type code
  • n
Other physical details
illustrations, maps, photographs
System control number
(OCoLC)320803201

Library Locations

    • Badia FiesolanaBorrow it
      Via dei Roccettini 9, San Domenico di Fiesole, 50014, IT
      43.803074 11.283055
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