The Resource Stirring the pot : a history of African cuisine, James C. McCann
Stirring the pot : a history of African cuisine, James C. McCann
Resource Information
The item Stirring the pot : a history of African cuisine, James C. McCann represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Portland Public Library.This item is available to borrow from 1 library branch.
Resource Information
The item Stirring the pot : a history of African cuisine, James C. McCann represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Portland Public Library.
This item is available to borrow from 1 library branch.
- Summary
- Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans
- Language
- eng
- Extent
- xiv, 213 p.
- 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
- Isbn
- 9780896802728
- 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
- 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
- Cataloging source
- DLC
- http://library.link/vocab/creatorDate
- 1950-
- http://library.link/vocab/creatorName
- McCann, James
- 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
- Africa
- Label
- Stirring the pot : a history of African cuisine, James C. McCann
- 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
- 320803201
- Dimensions
- 23 cm.
- Extent
- xiv, 213 p.
- Isbn
- 9780896802728
- Isbn Type
- (pb : alk. paper)
- Lccn
- 2009035723
- Other physical details
- ill., maps, photographs
- Label
- Stirring the pot : a history of African cuisine, James C. McCann
- 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
- 320803201
- Dimensions
- 23 cm.
- Extent
- xiv, 213 p.
- Isbn
- 9780896802728
- Isbn Type
- (pb : alk. paper)
- Lccn
- 2009035723
- Other physical details
- ill., maps, photographs
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.portlandlibrary.com/portal/Stirring-the-pot--a-history-of-African-cuisine/47UsIfNBOyk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.portlandlibrary.com/portal/Stirring-the-pot--a-history-of-African-cuisine/47UsIfNBOyk/">Stirring the pot : a history of African cuisine, James C. McCann</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.portlandlibrary.com/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.portlandlibrary.com">Portland Public Library</a></span></span></span></span></div>
