Is good cooking defined by ingredients, skill in preparation, style of cuisine, or is it something even more fundamental and deeply human?
We left out of Africa all the way back in Episode 1, and rarely looked back, but in this episode we finally return to the vast continent, specifically south of the Sahara desert, where more than any other qualities, feeling full and satisfied are what make a great meal, and a great chef is one who can evoke that feeling the most.
Come listen for this and other perspectives on food and dining we so rarely hear about in western history.
AVAILABLE ON ITUNES, SPOTIFY, and GOOGLE PLAY.
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Music from this episode: Traditional Nigerian as well as Zulu drums
https://www.nytimes.com/2004/07/27/science/african-pastoral-archaeologists-rewrite-history-of-farming.htmlThe Cambridge World History of Food, Cambridge University Press, 2000
Stirring the Pot, a History of African Cuisine, by James C. McCann
New York Times – African Pastoral: Archeologists Rewrite History of Farming
Early North African Cattle Domestication and it’s Ecological Setting, a Reassessment
Ken Albala – A Cultural and Culinary History of Food
Special thanks to the show’s patrons: