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.
Please leave a review to help spread the word!

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:

JAKE PENZELL
BENAY O’CONNELL
LILI
RASMUS