EDJABE, Ntone (ed.)
The Chimurenga Chronic. We Make Our Own Food! (April 2017)
Food is largely presented as scarcity, lack, loss—Africa’s always desperate exceptionalism or exceptional desperation or whatever. In this issue, food is put back on the table: to restore the interdependence between the mouth that eats and the mouth that speaks, and to delve deeper into the subtle tactics of resistance and private practices that make food both a subversive art and a site of pleasure. The aim is not to dismiss the questions raised by food insecurity, but rather to complicate them, to cook and serve them differently. Necessarily, it must be done with close attention to the mouth—to the feelings of words and sounds on the tongue, and to the fingers, too. Taste, not hunger for the word alone, compels the eating. [publisher’s note]
With contributions from Yemisi Aribisala, Moses März, Rustum Kozain, Desiree Lewis, Harmony Holiday, Stacy Hardy, Zayaan Khan, Adji Dieye, Bwesigye Bwa Mwesigire, Fungai Machirori, Shoks Mzolo, Isaac Otidi Amuke, Bongani Kona, Kwanele Sosibo, Thabo Jijana, Harmony Holiday, Paula Akugizibwe, Akin Adesokan, Harry Garuba, Billy Kahora, Barbara Wanjala, Kodwo Eshun, Saki Mafundikwa, Oris Aigbokhaevbolo, and many more.
This issue of The Chimurenga Chronic also comprises the supplement Chronic Books—this time corrected to Chronic Foods—in which the editors ask how to “write [oneself] through food.” This issue also continue an investigation into higher education across the African continent. With contributions from Harmony Holiday, Yemisi Aribisala, Kodwo Eshun, Bwesigye Bwa Mwesigire and more.