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 African American Foodways written by Anne Bower and published by University of Illinois Press. This book was released on 2009 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond catfish and collard greens to the soul of African American cooking
Download or read book What the Slaves Ate written by Herbert C. Covey and published by Bloomsbury Publishing USA. This book was released on 2009-05-20 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control. While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.
Download or read book Eat Ting written by Mpho Tshukudu and published by . This book was released on 2016 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Book of Middle Eastern Food written by Claudia Roden and published by Vintage. This book was released on 1974 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.
Download or read book Food Culture in Sub Saharan Africa written by Fran Osseo-Asare and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.
Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 2006-10-27 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.
Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 1996-02-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Download or read book Recovering Our Ancestors Gardens written by Devon A. Mihesuah and published by U of Nebraska Press. This book was released on 2020-11 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2020 Gourmand World Cookbook Award Winner of the Gourmand International World Cookbook Award, Recovering Our Ancestors' Gardens is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. Recovering Our Ancestors' Gardens features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today. New recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy. This new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways.
Download or read book What Africans Eat written by Toye Ekunsanmi and published by . This book was released on 2010 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The goal of this book is to provide an insight into the patterns of daily food, plants and animals used as food sources, as well as cultural practices associated with foods in West Africa"--Preface.
Download or read book Food and Recipes of Africa written by Theresa M. Beatty and published by The Rosen Publishing Group, Inc. This book was released on 1999-01-15 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.
Download or read book How to Write About Africa written by Binyavanga Wainaina and published by One World. This book was released on 2024-06-04 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: From one of Africa’s most influential and eloquent essayists, a posthumous collection that highlights his biting satire and subversive wisdom on topics from travel to cultural identity to sexuality “A fierce literary talent . . . [Wainaina] shines a light on his continent without cliché.”—The Guardian “Africa is the only continent you can love—take advantage of this. . . . Africa is to be pitied, worshipped, or dominated. Whichever angle you take, be sure to leave the strong impression that without your intervention and your important book, Africa is doomed.” Binyavanga Wainaina was a pioneering voice in African literature, an award-winning memoirist and essayist remembered as one of the greatest chroniclers of contemporary African life. This groundbreaking collection brings together, for the first time, Wainaina’s pioneering writing on the African continent, including many of his most critically acclaimed pieces, such as the viral satirical sensation “How to Write About Africa.” Working fearlessly across a range of topics—from politics to international aid, cultural heritage, and redefined sexuality—he describes the modern world with sensual, emotional, and psychological detail, giving us a full-color view of his home country and continent. These works present the portrait of a giant in African literature who left a tremendous legacy.
Download or read book Black Food written by Bryant Terry and published by 4 Color Books. This book was released on 2021-10-19 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Download or read book The Traumatic Colonel written by Michael J. Drexler and published by NYU Press. This book was released on 2014-07-11 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: In American political fantasy, the Founding Fathers loom large, at once historical and mythical figures. In The Traumatic Colonel, Michael J. Drexler and Ed White examine the Founders as imaginative fictions, characters in the specifically literary sense, whose significance emerged from narrative elements clustered around them. From the revolutionary era through the 1790s, the Founders took shape as a significant cultural system for thinking about politics, race, and sexuality. Yet after 1800, amid the pressures of the Louisiana Purchase and the Haitian Revolution, this system could no longer accommodate the deep anxieties about the United States as a slave nation. Drexler and White assert that the most emblematic of the political tensions of the time is the figure of Aaron Burr, whose rise and fall were detailed in the literature of his time: his electoral tie with Thomas Jefferson in 1800, the accusations of seduction, the notorious duel with Alexander Hamilton, his machinations as the schemer of a breakaway empire, and his spectacular treason trial. The authors venture a psychoanalytically-informed exploration of post-revolutionary America to suggest that the figure of “Burr” was fundamentally a displaced fantasy for addressing the Haitian Revolution. Drexler and White expose how the historical and literary fictions of the nation’s founding served to repress the larger issue of the slave system and uncover the Burr myth as the crux of that repression. Exploring early American novels, such as the works of Charles Brockden Brown and Tabitha Gilman Tenney, as well as the pamphlets, polemics, tracts, and biographies of the early republican period, the authors speculate that this flourishing of political writing illuminates the notorious gap in U.S. literary history between 1800 and 1820.
Download or read book West African Food in the Middle Ages written by Tadeusz Lewicki and published by Cambridge University Press. This book was released on 1974-10-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is important for historians studying West Africa before the sixteenth century to know what the basic foods were before the arrival of crops from the Americas.
Download or read book Longthroat Memoirs written by Yemisi Aribisala and published by . This book was released on 2016-10-10 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Taste of Africa written by Dorinda Hafner and published by . This book was released on 1994 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.
