Stirring the Pot: A history of African cuisine
这本书是非洲烹饪史的开创性著作，旨在纠正西方对非洲食物只关注贫困和援助的偏见，适合世界历史课程、学生和普通读者阅读。
In most of the West, attitudes toward food on the African continent tend to be more about need, NGOs, and necessity than about food history. James McCann's engaging and important Stirring the Pot: A history of African cuisine, a small tome with a weighty title, aims to change all of that. The book is the inaugural volume in a series of works on African history from Ohio University in the United States that aims to ‘make African history accessible to courses in world history, the history of the Americas, and the histories of other regions’. This is according to the series editors' notes at the end of the book (p. 198), which also inform us that the work and indeed the series is designed for use by teachers, secondary and university students, and general readers, and is a deliberate effort to counterbalance the ‘pervasive coverage of diseases, political disorder, and destitution’ so often portrayed (p. 198).