Fifteen years in the making, this book emerges as a new approach to presenting
culinary information. It showcases a myriad of sumptuous, mouth-watering recipes
comprising the many commonalities in ingredients and methods of food preparation
of people of color from various parts of the globe. This powerful book traces
and documents the continent's agricultural and mineral prosperity and the strong
role played by ancient explorers, merchants, and travelers from Africa's east
and west coasts in making lasting culinary and cultural marks on the United
States, the Caribbean, Peru, Brazil, Mexico, India, and Southeast Asia.

Groundbreaking in its treatment of heritage survival in African and African
American cooking, this illuminating book broadens the scope of cuisine as it
examines its historical relationship to a host of subjects--including music,
advertising, sexual exploitation, and publishing. Provocative in its perspective,
The Peppers, Cracklings, and Knots of Wool Cookbook dispels the long-standing
misnomer that African cuisine is primitive, unsophisticated or simply non-
existent, and serves as a reference in understanding how Africa's contributions
continue to mark our cuisine and culture today.

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