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Malaria is an infectious disease like no other: it is a dynamic force of nature and Africa’s most deadly and debilitating malady. James C. McCann tells the story of malaria in human, narrative terms and explains the history and ecology of the disease through the science of landscape change. All malaria is local. Instead of examining the disease at global or continental scale, McCann investigates malaria’s adaptation and persistence in a single region, Ethiopia, over time and at several contrasting sites. Malaria has evolved along with humankind and has adapted to even modern-day technological efforts to eradicate it or to control its movement. Insecticides, such as DDT, drug prophylaxis, development of experimental vaccines, and even molecular-level genetic manipulation have proven to be only temporary fixes. The failure of each stand-alone solution suggests the necessity of a comprehensive ecological understanding of malaria, its transmission, and its persistence, one that accepts its complexity and its local dynamism as fundamental features. The story of this disease in Ethiopia includes heroes, heroines, witches, spirits—and a very clever insect—as well as the efforts of scientists in entomology, agroecology, parasitology, and epidemiology. Ethiopia is an ideal case for studying the historical human culture of illness, the dynamism of nature’s disease ecology, and its complexity within malaria.

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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. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents, but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.

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