Stirring the Pot: A History of African Cuisine

摘要: African Cooking and History Basic Ingredients Seasons Seasonings Africa's Geographic Endowments of the Edible Staples, Starches, Heat Atlantic Circulation Stirring National Stew: Food Identity in Ethiopia Cuisine Nation New Flower, Ethiopia, 1887 a Dish Ethiopian Cuisine, 1500-2000 000 Cooking: Some Common Ground Culture A West Culinary Grammar Cookery Maize Belt Maritime World Global Menu Diaspora Africa, Circulation, Pot Epilogue Good Comparative Readings Appendix List Recipes Notes Bibliography Index