What is included with this book?
List of Illustrations | p. ix |
Series Editors' Preface | p. xi |
Acknowledgments | p. xiii |
Introduction: African Cooking and African History | p. 1 |
Basic ingredients | p. 15 |
Seasons and Seasonings: Africa's Geographic Endowments of the Edible | p. 17 |
Staples, Starches, and the Heat of Atlantic Circulation | p. 32 |
Stirring the National Stew: Food and National Identity in Ethiopia | p. 63 |
Taytu's Feast: Cuisine and Nation in the New Flower, Ethiopia, 1887 | p. 65 |
Stirring a National Dish: Ethiopian Cuisine, 1500-2000 | p. 78 |
Africa's Cooking: Some Common Ground of Culture and of Cuisine | p. 107 |
A West African Culinary Grammar | p. 109 |
History and Cookery in the Maize Belt and Africa's Maritime World | p. 137 |
Africa's Global Menu | p. 161 |
Diaspora Cookery: Africa, Circulation, and the New World Pot | p. 163 |
Epilogue: Some Good Comparative Readings | p. 180 |
Appendix: Recipe List | p. l85 |
Notes | p. 187 |
Bibliography | p. 199 |
Index | p. 205 |
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