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A groundbreaking treatment of heritage survival in African and African American cooking.
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Diane M. Spivey is an independent scholar and Research Associate with the Department of History at the University of Miami.Review:
“According to the philosopher Bertrand Russell, civilization was born out of the pursuit of luxury. Food is not only a basic for survival, it is also a major theme in civilization. This book introduces us to Africa’s contribution to an emerging global cuisine.” ― Ali A. Mazrui, Director, Institute of Global Cultural Studies
“I have been studying African culture for more than half a century, and know of nothing in the field of food and culinary art to compare with this book’s scholarly and practical value. Spivey writes with infectious enthusiasm, and a nice spicing of wit, which are altogether admirable and make her writing a joy to read.
“I want to recommend Spivey’s fine book to everyone with a genuine concern for the history of African civilization in its most testing and intimate field, examined so carefully here, whether on the preparation of food or its cultural values. I know of no other work of comparable value.” ― Basil Davidson, writer and host of the highly acclaimed documentary television series, Africa
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Book Description SUNY Press. Condition: BRAND NEW. BRAND NEW Softcover A Brand New Quality Book from a Full-Time Veteran Owned Bookshop in business since 1992!. Seller Inventory # 2613652
Book Description SUNY Press, 2000. Condition: New. book. Seller Inventory # MB011W9DCDO
Book Description SUNY Press, 2000. Paperback. Condition: New. Never used!. Seller Inventory # P110791443760
Book Description Condition: New. New. Seller Inventory # STRM-0791443760