List of Illustrations ix
Series Editors' Preface xi
Acknowledgments xiii
Introduction: African Cooking and African History 1
Part 1 Basic ingredients 15
1 Seasons and Seasonings: Africa's Geographic Endowments of the Edible 17
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List of Illustrations ix
Series Editors' Preface xi
Acknowledgments xiii
Introduction: African Cooking and African History 1
Part 1 Basic ingredients 15
1 Seasons and Seasonings: Africa's Geographic Endowments of the Edible 17
2 Staples, Starches, and the Heat of Atlantic Circulation 32
Part 2 Stirring the National Stew: Food and National Identity in Ethiopia 63
3 Taytu's Feast: Cuisine and Nation in the New Flower, Ethiopia, 1887 65
4 Stirring a National Dish: Ethiopian Cuisine, 1500-2000 78
Part 3 Africa's Cooking: Some Common Ground of Culture and of Cuisine 107
5 A West African Culinary Grammar 109
6 History and Cookery in the Maize Belt and Africa's Maritime World 137
Part 4 Africa's Global Menu 161
7 Diaspora Cookery: Africa, Circulation, and the New World Pot 163
Epilogue: Some Good Comparative Readings 180
Appendix: Recipe List l85
Notes 187
Bibliography 199
Index 205
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0 有用 林十之 2017-02-27 08:48:20
非洲菜还是蛮匮乏的。。 。主要还得看东非和埃塞俄比亚,西非一通大乱炖,中非甚至连调料都不用。南部海岸被跟欧洲和印度的贸易带了一下也还可以。
0 有用 林十之 2017-02-27 08:48:20
非洲菜还是蛮匮乏的。。 。主要还得看东非和埃塞俄比亚,西非一通大乱炖,中非甚至连调料都不用。南部海岸被跟欧洲和印度的贸易带了一下也还可以。