Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Download or read book How to Cook Your Husband the African Way written by Calixthe Beyala and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The heroine falls in love with mysterious Bolobolo and attempts to win his love by preparing a variety of wonderful dishes for him. The novel is peppered throughout with recipes.

Download or read book To Cook a Continent written by Nnimmo Bassey and published by Fahamu/Pambazuka. This book was released on 2012 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arguing that the climate crisis confronting the world today is rooted mainly in the wealthy economies’ abuse of fossil fuels, indigenous forests, and global commercial agriculture, this important book investigates how Africa has been exploited and how Africans should respond for the good of all. As it examines the oil industry in Africa and probes the causes of global warming, this record warns of its insidious impacts and explores false solutions. Demonstrating that the issues around natural resource exploitation, corporate profiteering, and climate change must be considered together if the planet is to be saved, the book suggests how Africa can overcome the crises of environment and global warming.

Download or read book Cooked written by Justin Bonello and published by Penguin Global. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: JUSTIN VISITS 13 PROFESSIONAL KITCHENS - ALL BEACONS ON THE SOUTH AFRICAN CULINARY LANDSCAPE - and gets to cook with some of the most celebrated chefs and cooks in the country. Follow the adventures of this self-confessed bush cook as he makes a giant gastronomic leap and smarts up to the value of salsa verde, a good mirepoix and the most complicated scallop dish on the planet. This time you get the nest of both worlds- everything you'd expect from a bush cook, and everything he learns along the way. From All Seafood-Carpetbaggers and Prawn Jumpers to Prickly Pear and bubbly Sorbet, this is a lip-smacking exercise in becoming a better cook.

Download or read book Cooked in Africa written by Justin Bonello and published by Penguin Global. This book was released on 2010-01-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: African Cooking.

Download or read book Africa Cookbook written by Portia Mbau and published by Quivertree Publications. This book was released on 2019-08-01 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Journey through Africa with chef and founder of The Africa Cafe, Portia Mbau. In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-and-tested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia's added flair, the dishes go beyond tradition into innovation. Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.

Download or read book Stirring the Pot written by James C. McCann and published by Ohio University Press. This book was released on 2009-10-31 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The People of Africa and Their Food written by Ann Burckhardt and published by Capstone. This book was released on 1996 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes different foods from the African continent.

Download or read book Foods of Sierra Leone and Other West African Countries written by Rachel C. J. Massaquoi and published by AuthorHouse. This book was released on 2011-04 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods of Sierra Leone and other West African countries is a unique cookbook focusing on West African foods many of which have a global appeal. It is loaded with overwhelming details about these foods as well as interesting personal food stories that will delight children and adults alike. In addition, the book exposes the reader to many delectably tasty recipes for dishes like joloff rice, various soups and stews, the fascinating groundnut soups and stews, the delicious cassava leaf sauce, okra sauces, beans sauces, other mixed sauces and many more including vegetarian variations of some of the sauces. Food lovers will learn how traditionally Western vegetables like spinach, collard green, swiss chard and many others can be cooked using West African recipes. All these are lavishly presented by a West African national who was born and brought up in the region, and has lived in the region cooking and eating these foods for more than 50 years.

Download or read book African Twist written by Maggie Ogunbanwo and published by eBook Partnership. This book was released on 2022-01-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 30 delicious vegan recipes with traditional Nigerian flavours.Maggie's immaculate balance of flavours combined with playful presentation ensures these are recipes to remember for those wanting to explore broader, more environmentally responsible culinary horizons.Recipes include: Maggie's Pirate Stew Banfora: Burkina Welsh Cakes Aubergine and Tomato Caviar Carrot and Apricot Soup Three Bean and Coconut Curry Sweet Potato with Peanut Butter Stew Rum Caramel oranges Plantain Loaf

Download or read book Cooking the North African Way written by Mary Winget and published by Lerner Publications. This book was released on 2004-01-01 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces the cooking and food habits of North Africa, and provides brief information on the geography, history, holidays, and festivals of the area.

Download or read book African Food Is written by Roberta Brown Cooper and published by . This book was released on 2021-03-20 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a culinary journey that will tantalize your palate with exotic ingredients, herbs, and spices, leaving a lasting impression on your taste buds that will keep you asking for more. African food is nutritious, tasty, spicy, and full of variety. Although the basic ingredients can be classified as carbohydrates, vegetables, meats, seafood, and spices, each ingredient within these categories can be prepared in a variety of ways, yielding thousands of delicious meals. You will find most African recipes require combining meats, fish, chicken, vegetables, and fruit.

Download or read book Flavors of Africa written by Evi Aki and published by Page Street Publishing. This book was released on 2018-12-11 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore Africa's Spices, Tastes and Time-Honored Traditions In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends. Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza. Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.

Download or read book The Africa Cookbook written by Jessica B. Harris and published by Simon and Schuster. This book was released on 1998 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.

Download or read book Food From Across Africa written by Duval Timothy and published by HarperCollins. This book was released on 2016-06-14 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the diverse, delicious flavors of Africa with modern and traditional recipes from the chefs of the sold-out London supper club The Groundnut. Experience the food of Africa with three energetic and imaginative chefs, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown, all native Londoners with family origins in different parts of the African continent, on a mission to showcase the food of their childhoods. Featuring both recipes that have been passed down through generations and experimental dishes using new ingredients and combinations, the Groundnut chefs have brought a fresh perspective and passion to traditional East and West African cuisines unlike any other, presenting food that is simple, balanced, beautiful, and fabulous to share. Learn to make jollof rice, the fragrant and ubiquitous West African dish, or innovative offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Here are nine complete menus reflecting the pop-up style of the Groundnut dinner series, including cocktails and juices, main courses, vegetables, sides, and desserts, which are meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. Enhanced by colorful photographs, fascinating histories, and easy, healthy preparations, Food from Across Africa will leave you asking why it’s taken you this long to explore the delights of African cooking.

Download or read book Koshersoul written by Michael W. Twitty and published by HarperCollins. This book was released on 2022-08-09 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal “A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes.

Download or read book The Africa News Cookbook written by Africa News Service and published by Penguin Group. This book was released on 1986 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides African-style recipes for soups, sauces, snacks, appetizers, chicken, meat, seafood, vegetables, salads, desserts and beverages.