Caribbean Food Cultures
Culinary Practices and Consumption in the Caribbean and Its Diasporas
»Caribbean Food Cultures« approaches the matter of food from the perspectives of anthropology, sociology, cultural and literary studies. Its strong interdisciplinary focus provides new insights into symbolic and material food practices beyond eating, drinking, cooking, or etiquette. The contributors discuss culinary aesthetics and neo/colonial gazes on the Caribbean in literary documents, audiovisual media, and popular images. They investigate the negotiation of communities and identities through the preparation, consumption, and commodification of »authentic« food. Furthermore, the authors emphasize the influence of underlying socioeconomic power relations for the reinvention of Caribbean and Western identities in the wake of migration and transnationalism.
The anthology features contributions by renowned scholars such as Rita De Maeseneer and Fabio Parasecoli who read Hispano-Caribbean literatures and popular culture through the lens of food studies.
Kapitel-Übersicht
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Frontmatter
Seiten 1 - 4 -
Contents
Seiten 5 - 6 -
Acknowledgements
Seiten 7 - 8 -
Introduction
The Caribbean (on the) Dining Table Contextualizing Culinary Cultures
Seiten 11 - 24 -
Culinary Aesthetics
The Aesthetics of Hunger and the Special Period in Cuba
Seiten 27 - 48 -
Hotel Worlds and Culinary Encounters in Cristina García's The Lady Matador's Hotel
Seiten 49 - 66 -
'You are what you cook' Preparing Food, Creating Life in Treme
Seiten 67 - 88 -
Sapho's Blaff de poisson Followed by Flan au coco and a Bit of Slaver's Rum The Fierce Questioning of the Purpose and Power of Fictional Caribbean Communion in Édouard Glissant's Ormerod and Fortuné Chalumeau's Désirade, ô Serpente!
Seiten 89 - 112 -
Neo/Colonial Gaze
Curiosity, Appreciation, and Old Habits Creolization of Colonizers' Food Consumption Patterns in Three English Travelogues on the Caribbean
Seiten 115 - 132 -
Representations of Caribbean Food in U.S. Popular Culture
Seiten 133 - 150 -
Constructions of Authenticity
Cooking up a Storm Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots
Seiten 153 - 174 -
The Transnational Ajiaco Food Identity in the Cuban Diaspora
Seiten 175 - 200 -
Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica
Seiten 201 - 224 -
Consumption and Communities
Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households
Seiten 227 - 256 -
Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity?
Seiten 257 - 278 -
"De fuud dem produus me naa go iit it!" Rastafarian 'Culinary Identity
Seiten 279 - 298 -
Notes on Contributors
Seiten 299 - 303
8. Mai 2014, 304 Seiten
ISBN: 978-3-8376-2692-6
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