num_pages: 240
description: Africas 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 Africas 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 documentsbut as lively and living records of historical change in womens 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.
language: English
title: Stirring the Pot: A History of African Cuisine
publisher: Ohio University Press