Karen wrote:
> On Jun 25, 11:28 am, "brooklyn1" > wrote:
>> Except for the wee amount of peanut butter (and any vegetable oil could be
>> substituted) there's absolutely nothing African about those recipes...
>> whoever wrote that book wouldn't know a tube steak from a hill of beans.
>
> about the author:
>
> Jessica B. Harris is the author of seven critically acclaimed
> cookbooks documenting the foods of the African Diaspora. Hot Stuff: A
> Cookbook in Praise of the Piquant (Atheneum, 1985; Ballantine, 1986),
> Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking
> (Atheneum, 1989; Ballantine, 1991), Sky Juice and Flying Fish:
> Traditional Caribbean Cooking (Fireside, 1991), Tasting Brazil:
> Brazilian Recipes and Reminiscences (Macmillan, 1992) and The Welcome
> Table: African-American Heritage Cooking (Simon & Schuster, 1995), A
> Kwanzaa Keepsake: Celebrating The Holiday with New Traditions and
> Feasts (Simon & Schuster, 1995). The Africa Cookbook is her seventh
> book.
>
> In over 25 years as a journalist, Harris has written about the culture
> and foodways of the African Diaspora for publications ranging from
> Essence magazine where she was travel editor from 1978 to 1981—to
> Vogue —to The New York Times. She has also written for Caribbean
> Travel and Life, Food and Wine, New Woman, Travel Weekly, Africa
> Commentary, Black Enterprise and other publications.
>
> As a culinary historian, Harris has lectured on the foodways of
> African-Americans at the Museum of Natural History in New York City,
> the Smithsonian Institution in Washington, DC, The California Academy
> of Sciences in San Francisco and at numerous institutions and colleges
> around the country. She has been profiled in The New York Times, The
> Washington Post, The Chicago Tribune and other major newspapers, as
> well as magazine such as Gourmet, Food & Wine, Eating Well, Cooking
> Light and New Woman.
>
> A native of New York, Harris is a tenured full professor of English
> composition at Queens College in New York City. She holds degrees from
> Bryn Mawr College, New York University, Queens CUNY, and Université de
> Nancy, France. She is a member of AIWF, ASCP, and Les Dames
> d'Escoffier's New York Chapter.
>
You've done it now. How could someone possibly know more than Shelden
who just read about African food. Next thing he will be calling you a
greasy wop...