Alternative view 1 of The Africa Cookbook: Tastes of a Continent
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The Africa Cookbook: Tastes of a Continent

The Africa Cookbook: Tastes of a Continent

by Jessica B. Harris

Overview

With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.

Product Details

ISBN-13: 9781439193303
Publisher: Simon & Schuster
Publication date: 08/17/2010
Pages: 400
Sales rank: 779,581
Product dimensions: 7.30(w) x 9.10(h) x 1.00(d)

About the Author

Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who’s Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.

Table of Contents

Contents
MAP
AFRICAN ATTITUDES: AN INTRODUCTION
BEYOND BARE-BREASTED MAIDENS AND CANNIBAL COOKS: 2,001,998 YEARS OF FOOD, FROM THE PALEOLITHIC TO THE PRESENT
A CORNUCOPIA OF CUISINES
  • North Africa
  • South Africa
  • East Africa
  • West Africa

OUT OF THE DARK: TRADITIONAL AFRICAN DIETS AND MODERN HEALTH
CALABASHES AND CASSAVA MEAL: A GLOSSARY OF AFRICAN INGREDIENTS AND UTENSILS
MAIL-ORDER SOURCES
TASTES OF A CONTINENT
  • Appetizers: A Continent of Nibblers
  • Salads and Soups: Small Bowls and Side Dishes
  • Condiments: Hot Stuff and Palate Coolers
  • Vegetables: Lots and Lots of Leafy Greens
  • Main Dishes: Stews, Grills, and the Three-Rock Stove
  • Starches: Couscous and Cassava Meal
  • Desserts: Makroud and Mangoes
  • Beverages: Mint Tea, Palm Wine, and Cool, Cool Water

MENUS
SOME SOURCES ON AFRICAN FOODS
INDEX
METRIC EQUIVALENCIES

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