Paperback: 422 pages
Publisher: State Univ of New York Pr (October
2000)
Language: English
ISBN-10: 0791443760
ISBN-13: 978-0791443767
Fifteen years in the making, this book emerges
as a new approach to presenting culinary information. It showcases a myriad of
sumptuous, mouth-watering recipes comprising the many commonalities in
ingredients and methods of food preparation of people of color from various
parts of the globe. This powerful book traces and documents the continent's
agricultural and mineral prosperity and the strong role played by ancient
explorers, merchants, and travelers from Africa's east and west coasts in
making lasting culinary and cultural marks on the United States, the Caribbean,
Peru, Brazil, Mexico, India, and Southeast Asia.
Groundbreaking in its treatment of heritage
survival in African and African American cooking, this illuminating book broadens
the scope of cuisine as it examines its historical relationship to a host of
subjects--including music, advertising, sexual exploitation, and publishing.
Provocative in its perspective, The Peppers, Cracklings, and Knots of Wool
Cookbook dispels the long-standing misnomer that African cuisine is primitive,
unsophisticated or simply non-existent, and serves as a reference in
understanding how Africa's contributions continue to mark our cuisine and
culture today.
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