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L'écriture de l'histoire en Afrique
Cinquante ans après la parution de l’ouvrage de Jan Vansina (1961) – De la tradition orale. Essai de méthode historique – des historiens, des anthropologues et des archéologues se sont réunis en mai 2011 à Agbodrafo au Togo pour dresser un bilan de l’apport des sources orales à l’écriture de l’histoire de l’Afrique et examiner les perspectives de recherche. Ce livre offre aux lecteurs une réflexion sur les principes méthodologiques revisités pour le bon usage des sources orales, mettant en avant les pièges qui guettent encore et toujours l’historien de terrain. Le recours nécessaire à d’autres disciplines que l’histoire a été clairement démontré. L’anth...
In the Shadow of Slavery
The transatlantic slave trade forced millions of Africans into bondage. Until the early nineteenth century, African slaves came to the Americas in greater numbers than Europeans. In the Shadow of Slavery provides a startling new assessment of the Atlantic slave trade and upends conventional wisdom by shifting attention from the crops slaves were forced to produce to the foods they planted for their own nourishment. Many familiar foods—millet, sorghum, coffee, okra, watermelon, and the "Asian" long bean, for example—are native to Africa, while commercial products such as Coca Cola, Worcestershire Sauce, and Palmolive Soap rely on African plants that were brought to the Americas on slave ships as provisions, medicines, cordage, and bedding. In this exciting, original, and groundbreaking book, Judith A. Carney and Richard Nicholas Rosomoff draw on archaeological records, oral histories, and the accounts of slave ship captains to show how slaves' food plots—"botanical gardens of the dispossessed"—became the incubators of African survival in the Americas and Africanized the foodways of plantation societies.
Maize and Grace
Sometime around 1500 AD, an African farmer planted a maize seed imported from the New World. That act set in motion the remarkable saga of one of the world’s most influential crops—one that would transform the future of Africa and of the Atlantic world. Africa’s experience with maize is distinctive but also instructive from a global perspective: experts predict that by 2020 maize will become the world’s most cultivated crop. James C. McCann moves easily from the village level to the continental scale, from the medieval to the modern, as he explains the science of maize production and explores how the crop has imprinted itself on Africa’s agrarian and urban landscapes. Today, maize ...
Forêts sacrées et sanctuaires boisés
Dans les savanes d'Afrique de l'Ouest (Burkina Faso, Togo, Bénin), les îlots de végétation " naturelle " encore présents hors des divers types d'aires protégées sont, dans leur quasi-totalité, des lieux préservés pour des raisons religieuses. Ces sites sacrés naturels, couramment dénommés " forêts sacrées " ou " bois sacrés ", même s'il s'agit parfois de savanes d'un point de vue écologique, s'inscrivent dans l'histoire des sociétés, participent à leur vie rituelle et sont l'objet d'enjeux variés dont certains mettent en péril leur devenir. La pluralité des regards disciplinaires présentés dans cet ouvrage - historique, anthropologique, botanique - donne la mesure d...
Food and Identity in Nineteenth and Twentieth Century Ghana
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional ...
Stirring the Pot
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization....
The World of Soy
A lively discussion of soy production and consumption
Effervescence patrimoniale au Sud
Dans les pays du Nord comme dans ceux du Sud, la patrimonialisation de la nature connaît actuellement un engouement de plus en plus vif. Des espèces aux espaces, des pratiques aux savoirs, les champs du patrimoine ne cessent de s’étendre, de se diversifier, et les processus de patrimonialisation de se multiplier : les populations locales interviennent de plus en plus fréquemment dans les démarches d’identification, de reconnaissance, de réhabilitation et de valorisation de leur patrimoine. Cette mise en patrimoine s’accompagne cependant souvent de conflits de représentations ou d ́intérêts. Les acteurs locaux questionnent notamment les objectifs des instruments de réglementa...
