Food Culture in the Caribbean PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Culture in the Caribbean PDF full book. Access full book title Food Culture in the Caribbean by Lynn M. Houston. Download full books in PDF and EPUB format.
Author: Lynn M. Houston
Publisher: Greenwood
ISBN: 0313327645
Category : Social Science
Languages : en
Pages : 0
Get Book Here
Book Description
Food in the Caribbean reflects both the best and worst of the Caribbean's history. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures.
Author: Lynn M. Houston
Publisher: Greenwood
ISBN: 0313327645
Category : Social Science
Languages : en
Pages : 0
Get Book Here
Book Description
Food in the Caribbean reflects both the best and worst of the Caribbean's history. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures.
Author: Candice Goucher
Publisher: Routledge
ISBN: 1317517326
Category : History
Languages : en
Pages : 387
Get Book Here
Book Description
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Author: Hanna Garth
Publisher: A&C Black
ISBN: 0857853589
Category : Social Science
Languages : en
Pages : 193
Get Book Here
Book Description
This compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities.
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
ISBN: 0857858378
Category : Social Science
Languages : en
Pages : 265
Get Book Here
Book Description
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Author: Michelle Rousseau
Publisher: Da Capo Lifelong Books
ISBN: 0738234664
Category : Cooking
Languages : en
Pages : 416
Get Book Here
Book Description
A lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
Author: José Luis Díaz de Villegas
Publisher: La Editorial, UPR
ISBN: 0847704157
Category : Cooking, Caribbean
Languages : en
Pages : 316
Get Book Here
Book Description
Author: Cruz Miguel Ortíz Cuadra
Publisher: UNC Press Books
ISBN: 1469608847
Category : Cooking
Languages : en
Pages : 407
Get Book Here
Book Description
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Author: Melissa Fuster
Publisher: UNC Press Books
ISBN: 1469664585
Category : Social Science
Languages : en
Pages : 199
Get Book Here
Book Description
Melissa Fuster thinks expansively about the multiple meanings of comida, food, from something as simple as a meal to something as complex as one's identity. She listens intently to the voices of New York City residents with Cuban, Dominican, or Puerto Rican backgrounds, as well as to those of the nutritionists and health professionals who serve them. She argues with sensitivity that the migrants' health depends not only on food culture but also on important structural factors that underlie their access to food, employment, and high-quality healthcare. People in Hispanic Caribbean communities in the United States present high rates of obesity, diabetes, and other diet-related diseases, conditions painfully highlighted during the COVID-19 pandemic. Both eaters and dietitians may blame these diseases on the shedding of traditional diets in favor of highly processed foods. Or, conversely, they may blame these on the traditional diets of fatty meat, starchy root vegetables, and rice. Applying a much needed intersectional approach, Fuster shows that nutritionists and eaters often misrepresent, and even racialize or pathologize, a cuisine's healthfulness or unhealthfulness if they overlook the kinds of economic and racial inequities that exist within the global migration experience.
Author: Valérie Loichot
Publisher: U of Minnesota Press
ISBN: 1452939314
Category : Literary Criticism
Languages : en
Pages : 336
Get Book Here
Book Description
The ubiquitous presence of food and hunger in Caribbean writing—from folktales, fiction, and poetry to political and historical treatises—signals the traumas that have marked the Caribbean from the Middle Passage to the present day. The Tropics Bite Back traces the evolution of the Caribbean response to the colonial gaze (or rather the colonial mouth) from the late nineteenth century to the twenty-first. Unlike previous scholars, Valérie Loichot does not read food simply as a cultural trope. Instead, she is interested in literary cannibalism, which she interprets in parallel with theories of relation and creolization. For Loichot, “the culinary” is an abstract mode of resistance and cultural production. The Francophone and Anglophone authors whose works she interrogates—including Patrick Chamoiseau, Suzanne Césaire, Aimé Césaire, Maryse Condé, Edwidge Danticat, Édouard Glissant, Lafcadio Hearn, and Dany Laferrière—“bite back” at the controlling images of the cannibal, the starved and starving, the cunning cook, and the sexualized octoroon with the ultimate goal of constructing humanity through structural, literal, or allegorical acts of ingesting, cooking, and eating. The Tropics Bite Back employs cross-disciplinary methods to rethink notions of race and literary influence by providing a fresh perspective on forms of consumption both metaphorical and material.
Author: Sarah Lawson Welsh
Publisher: Rowman & Littlefield Publishers
ISBN: 9781783486618
Category : Caribbean literature (English)
Languages : en
Pages : 0
Get Book Here
Book Description
Investigates the relationship between Caribbean food and a variety of texts including literature, historical accounts, journals, memoirs and cookbooks. It demonstrates how the creation and consumption of food and narrative are intimately linked cultural practices in the Caribbean.
