| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:185749437:1938 |
| Source | harvard_bibliographic_metadata |
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LEADER: 01938cam a22003374a 4500
001 012168719-8
005 20131113044445.0
008 090911s2009 ohuab b s001 0 eng
010 $a 2009035723
020 $a9780896802728 (pb : alk. paper)
020 $a0896802728 (pb : alk. paper)
035 0 $aocn320803201
040 $aDLC$cDLC$dBTCTA$dYDXCP$dC#P$dCDX
043 $af------
050 00 $aGT2853.A35$bM37 2009
082 00 $a394.1/2$222
100 1 $aMcCann, James,$d1950-
245 10 $aStirring the pot :$ba history of African cuisine /$cJames C. McCann.
260 $aAthens, Ohio :$bOhio University Press :$bIn association with the Ohio University Center for International Studies,$cc2009.
300 $axiv, 213 p. :$bill., maps ;$c23 cm.
490 1 $aAfrica in world history
504 $aIncludes bibliographical references (p. 199-204) and index.
505 0 $aIntroduction. 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 -- 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 -- 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 -- Appendix: Recipe list.
650 0 $aFood habits$zAfrica.
650 0 $aFood preferences$zAfrica.
650 0 $aCooking, African.
651 0 $aAfrica$xSocial life and customs.
730 0 $aProject Muse UPCC books$5net
830 0 $aAfrica in world history.
988 $a20091231
906 $0DLC