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Stirring the Pot

Stirring the Pot


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Award Winner
Awards Winning
2010 | Gourmand World Cookbook Awards
About the Book

U.S. and World Winner in the Best African Cuisine Book category, Gourmand World Cookbook Awards, 2010

Africa's art of cooking is a key part of its history. All too often 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 households across diverse human and ecological landscape. McCann reveals 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 chronology of African cuisine beginning in the sixteenth century and continuing from Africa's original edible endowments to its globalization. McCann traces cooks' use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents, but as lively and living records of historical change in women's knowledge and farmers' experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans' "soul food."

Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.


About the Author:

James C. McCann is a professor of history and chair of the Department of Archaeology at Boston University. He is winner of a John S. Guggenheim Fellowship and the 2014 Distinguished Scholar of the American Society of Environmental History.


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Product Details
  • ISBN-13: 9780896802728
  • Publisher: Ohio University Press
  • Publisher Imprint: Ohio University Press
  • Depth: 19
  • Height: 226 mm
  • No of Pages: 240
  • Series Title: Africa in World History
  • Sub Title: A History of African Cuisine
  • Width: 150 mm
  • ISBN-10: 0896802728
  • Publisher Date: 01 Feb 2010
  • Binding: Paperback
  • Edition: 1
  • Language: English
  • Returnable: Y
  • Spine Width: 18 mm
  • Weight: 399 gr


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