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Cooking
By Medearis, Angela Shelf & Medearis, Michael
Publishers Summary:
- ISBN
- 978-0-80504-484-3
- Publisher
- New York : Twenty-First Century Books, 1997.
REVIEWS
School Library Journal
Reviewed on November 1, 1997
Gr 6-10 The focus here is history and cultural appreciation rather than recipes. The book begins with the African origins of cooking and food, including the impact of agricultural and nomadic lifestyles on its preparation and customs. As Africans were taken as slaves first to the Caribbean islands and then to the United States, they brought their own food preferences and styles of preparation and were introduced to new kinds...Log In or Sign Up to Read More
