Stirring the Pot — 2009 ·

“Stirring the Pot is a welcome addition to the sparse literature on African history, food and foodways, and popular culture. . . . The book is aimed at a wide audience, ranging from mature secondary-school students through undergraduates and general readers, but graduate students and academics will also find its detailed documentation helpful.”

Gastronomica

“In this compelling study, James C. McCann provides a profound and novel way to examine history and historical change not only in Africa but also in the Atlantic basin. . . . This book allows readers to peek into the African cooking pot in order to better understand the constituent parts and nuances of African cuisine, as shaped by geography, history, trade across ecological zones, and migration (forced and voluntary) across oceans (Atlantic, Pacific, and the Mediterranean).”

American Historical Review

“The strongest part of (Stirring the Pot) is its resistance to any fixed notion of ‘traditional’ or ‘authentic’ food, and McCann’s recognition that understanding food requires bringing together ecology, history, politics, and trade.”

International Journal of African Historical Studies

“Historian McCann alters the typical proportions of books on food, with 27 select recipes supplementing generous portions of the history of cuisine in Africa and beyond. The author emphasizes disparate influences on Africa’s foodways, including encounters between the continent’s peoples and states along with seminal transformations wrought by post-1492 global circulation of crops. . . . Summing Up: Highly recommended.”

Choice: Current Reviews for Academic Libraries

“Well-written, clear, and informative, Stirring the Pot provides a compelling, readable history of food and cuisine in Africa… a remarkable book.”

Amy Bentley — associate professor in the department of Nutrition, Food Studies, and Public Health, New York University

“For this huge undertaking, McCann focuses on the ways trade, politics, colonialism, and diaspora have shaped a dynamic and enduring gastronomic mélange. Maize, for example, came to Ethiopia via the Arab Red Sea trade and to West Africa from the West Indies in the 16th century, yet didn’t become the continent’s dominant cereal crop until the 20th century. Cheap and filling, maize made economic sense.”

Wilson Quarterly, from the review

“Stirring the Pot addresses the importance of food in interpreting culture and social history in Africa and in those areas of the world touched by African immigrants. . . . (A)n interesting and informative book that will appeal to a broad audience and is worth the read.”

Popular Anthropology

“A lively and engaging history of African food, cooking, and culinary cultures found within the continent and beyond. Indispensable reading for anyone interested in African history, the African diaspora, food studies, and women's contributions to culinary history.”

Judith Carney — Department of Geography, University of California, Los Angeles