Fusion Foodways of Africa's Gold Coast in the Atlantic Era
Biographical note
J. D. La Fleur, Ph.D. (2003), is Assistant Professor of History at the College of William & Mary (USA). He is the translator-editor of Pieter van den Broecke's Journal of Voyages to Cape Verde, Guinea and Angola (Hakluyt, 2000).
Readership
Scholars, students, and interested readers of Atlantic history, African history, environmental and agricultrual hisory, and the world history of food.
Table of contents
List of Maps, Illustrations, and Word Lists
Preface and Acknowledgements
Notes on Linguistic Evidence and African Languages
1. Finding Food in Early Afro-Atlantic History
Africanist Historiography of Pre-Colonial Agriculture
Themes and Structures
2. Introducing the Land to Culture, 25,000 BCE to circa 1400 CE
Early Foraging to 25,000 BCE
Specialized Foraging, 25,000 BCE to 10,000 BCE
Intensified Foraging from 10,000 BCE
Integrating Crops and Critters into Hunting, Gathering, and Foraging
Initial Farming from 500 BCE
Mature Farming, circa 1400 CE
3. Seeds of Change: Early African Experimentation in the Atlantic Era
The Agro-Historical Milieu
Plantains
Maize
Asian Rice
4. Reap What You Sow: The Profits and Perils of the New Starchy Crops
Going for Gold with Plantains
Allada Communities and Culinary Cross-Currents
Baked Bread and Biscuits
Kenkey
Opportunities Brewing
Sowing and Savoring Wealth
Insecurity and Impoverishment amid Scarcity and Violence
Suffering in Times of Plenty
5. The Porcupine’s Shame: Bearing the Burden of Cassava Culture
Problems in the Earliest Records of Introduction
Introducing Cassava
Africanizing Cassava Culture
Outsiders and Renewed Innovation with Cassava
Colonial Postscript
6. Finding History in Early Afro-Atlantic Foodways
Works Cited
Index
Preface and Acknowledgements
Notes on Linguistic Evidence and African Languages
1. Finding Food in Early Afro-Atlantic History
Africanist Historiography of Pre-Colonial Agriculture
Themes and Structures
2. Introducing the Land to Culture, 25,000 BCE to circa 1400 CE
Early Foraging to 25,000 BCE
Specialized Foraging, 25,000 BCE to 10,000 BCE
Intensified Foraging from 10,000 BCE
Integrating Crops and Critters into Hunting, Gathering, and Foraging
Initial Farming from 500 BCE
Mature Farming, circa 1400 CE
3. Seeds of Change: Early African Experimentation in the Atlantic Era
The Agro-Historical Milieu
Plantains
Maize
Asian Rice
4. Reap What You Sow: The Profits and Perils of the New Starchy Crops
Going for Gold with Plantains
Allada Communities and Culinary Cross-Currents
Baked Bread and Biscuits
Kenkey
Opportunities Brewing
Sowing and Savoring Wealth
Insecurity and Impoverishment amid Scarcity and Violence
Suffering in Times of Plenty
5. The Porcupine’s Shame: Bearing the Burden of Cassava Culture
Problems in the Earliest Records of Introduction
Introducing Cassava
Africanizing Cassava Culture
Outsiders and Renewed Innovation with Cassava
Colonial Postscript
6. Finding History in Early Afro-Atlantic Foodways
Works Cited
Index
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