Africa\u2019s 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 Africa's diverse human and ecological landscape.
McCann reveals how Africa\u2019s tastes and culinary practices are
integral to the understanding of African 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 African cooks\u2019 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\u2019s knowledge and farmers\u2019
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 Americans\u2019 \u201csoul
food.\u201d Stirring the Pot breaks new ground and makes clear the
relationship between food and the culture, history, and national
identity of Africans.
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