To Cook A Continent

Arguing that the climate crisis confronting the world today is rooted mainly in the wealthy economies’ abuse of fossil fuels, indigenous forests, and global commercial agriculture, this important book investigates how Africa has been exploited and how Africans should respond for the good of all. As it examines the oil industry in Africa and probes the causes of global warming, this record warns of its insidious impacts and explores false solutions. Demonstrating that the issues around natural resource exploitation, corporate profiteering, and climate change must be considered together if the planet is to be saved, the book suggests how Africa can overcome the crises of environment and global warming.

Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.

A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.

Every international development project looks good on paper until someone asks, “Who are you and why are you here?” In this case, it’s a man from northern Burkina Faso. His question reveals everything wrong with international development work today. Jacques Claessens questions the real effects of development programs and agencies, NGOs, and multinational corporations on the economy and welfare of the global south—from a Kafkaesque well-drilling project in Udathen to the Chernobyl-like environmental devastation wrought by the Canadian-owned Essakane mine. Through tales of uneasy encounters between nomadic Tuaregs and Western engineers, well-meaning NGO staff and their incredibly self-serving bosses, UN bureaucrats, a greedy Canadian mining company, and Burkinabe villagers–all pursuing ostensibly noble goals, all barely listening to each other–we begin to understand the realities of international development.

Two hundred and fifty years ago Captain James Cook, during his extraordinary voyages of navigation and maritime exploration, searched for Antarctica – the Unknown Southern Continent. During parts of his three voyages in the southern Pacific and Southern Oceans, Cook ‘narrowed the options’ for the location of Antarctica. Over three summers, he completed a circumnavigation of portions of the Southern Continent, encountering impenetrable barriers of ice, and he suggested the continent existed, a frozen land not populated by a living soul. Yet his Antarctic voyages are perhaps the least studied of all his remarkable travels. That is why James Hamilton’s gripping and scholarly study, which brings together the stories of Cook’s Antarctic journeys into a single volume, is such an original and timely addition to the literature on Cook and eighteenth-century exploration. Using Cook's journals and the log books of officers who sailed with him, the book sets his Antarctic explorations within the context of his historic voyages. The main focus is on the Second Voyage (1772-1775), but brief episodes in the First Voyage (during 1769) and the Third Voyage (1776) are part of the story. Throughout the narrative Cook’s exceptional seamanship and navigational skills, and that of his crew, are displayed during often-difficult passages in foul weather across uncharted and inhospitable seas. Captain James Cook and the Search for Antarctica offers the reader a fascinating insight into Cook the seaman and explorer, and it will be essential reading for anyone who has a particular interest the history of the Southern Continent.

This multi-disciplinary book will cater to students and those who want to have a more critical look behind the scenes of Antarctic science. This book will take a systems approach to providing insights into Antarctic ecosystems and the geophysical environment. Further, the book will link these insights to a discussion of current issues, such as climate change, bio prospecting, environmental management and Antarctic politics. It will be written and edited by experienced Antarctic researchers and scientists from a wide range of disciplines. Academic references will be included for those who wish to delve deeper into the topics discussed in the book.

'. . . we need this book. Of course Africa needs it as well, because no other huge area of the planet is treated as such a singular region, and that has to change. But the rest of the planet needs It's a Continent because we miss out by not recognising the individual majesty, the complexity, the beauty, the culture and the stories of the dozens of African countries. We owe it to ourselves and our history to put that right.' - Simon Reeve Why is Africa still perceived as a single country? How did African soldiers contribute to World War II? Who else led the charge against Apartheid in South Africa? How did an African man become one of the wealthiest people in history? There are (hi)stories you were never taught in school. IT'S A CONTINENT delves into these stories and reveals an Africa as you've never read it before. Breaking down this vast, beautiful, and complex continent and exploring each nations' unique history and culture, IT'S A CONTINENT highlights the key historical moments that have shaped each nation and contributed to its modern global position. Each chapter focuses on a different country and uncovers stories that mainstream education doesn't address at its peril. This book aims to highlight the consequences of colonialism and how this legacy reverberates today, as well as how many African countries continue to re-build in its wake. IT'S A CONTINENT is a bold and colourful corrective to the perception of Africa as a monolith. It reveals the fascinating, often overlooked, histories of its 54 nation states too often misrepresented, its inhabitants and its place in the world too often neglected.

Praise for Marcus Samuelsson's James Beard Award–Winning Discovery of a Continent: Foods, Flavors, and Inspiration from Africa "[Samuelsson's] recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors. . . . Sumptuous photographs by Gediyon Kifle . . . will inspire you to follow Samuelsson on his travels." —New York Times Book Review "A deeply personal mix of recipes and culture from chef/restaurant owner and native African whom Gourmet named 'one of the most innovative chefs in the world.'" —USA Today "Original, intelligent, and well executed. . . . A personal culinary odyssey. . . . The result is a compelling blend of traditional recipes and a kind of personal fusion food." —Los Angeles Times "Cookbook of the year. . . . Sparkles with color, intriguing recipes, and informative tidbits inspired by the research Samuelsson conducted." —Chicago Tribune "A loving, enticing tribute to a continent that [Samuelsson] believes represents, foodwise, the next big thing. . . . Captures the traditional recipes of countries from Morocco to South Africa, and also includes Samuelsson's spin on the flavors he encountered." —O, The Oprah Magazine "American cooks have explored many parts of the world in their kitchens, but one continent is almost entirely missing from our repertoires—Africa. . . . Marcus Samuelsson may change that single-handedly." —San Francisco Chronicle