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.

Overview Chapters

  1. Frontmatter

    Seiten 1 - 4
  2. Contents

    Seiten 5 - 6
  3. Acknowledgements

    Seiten 7 - 8
  4. Introduction

    The Caribbean (on the) Dining Table Contextualizing Culinary Cultures

    Seiten 11 - 24
  5. Culinary Aesthetics

    The Aesthetics of Hunger and the Special Period in Cuba

    Seiten 27 - 48
  6. Hotel Worlds and Culinary Encounters in Cristina García's The Lady Matador's Hotel

    Seiten 49 - 66
  7. 'You are what you cook' Preparing Food, Creating Life in Treme

    Seiten 67 - 88
  8. 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
  9. Neo/Colonial Gaze

    Curiosity, Appreciation, and Old Habits Creolization of Colonizers' Food Consumption Patterns in Three English Travelogues on the Caribbean

    Seiten 115 - 132
  10. Representations of Caribbean Food in U.S. Popular Culture

    Seiten 133 - 150
  11. 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
  12. The Transnational Ajiaco Food Identity in the Cuban Diaspora

    Seiten 175 - 200
  13. Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica

    Seiten 201 - 224
  14. Consumption and Communities

    Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households

    Seiten 227 - 256
  15. Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity?

    Seiten 257 - 278
  16. "De fuud dem produus me naa go iit it!" Rastafarian 'Culinary Identity

    Seiten 279 - 298
  17. Notes on Contributors

    Seiten 299 - 303
€38.99 * $50.00 *

8 May 2014, 304 pages
ISBN: 978-3-8376-2692-6

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Recommend it

Wiebke Beushausen

Wiebke Beushausen, Heidelberg University, Germany

Anne Brüske

Anne Brüske, Heidelberg University, Germany

Ana-Sofia Commichau

Ana-Sofia Commichau, Heidelberg University, Germany

Patrick Helber

Patrick Helber, Berlin, Deutschland

Sinah Kloß

Sinah Kloß, Heidelberg University, Germany

Book title
Caribbean Food Cultures Culinary Practices and Consumption in the Caribbean and Its Diasporas
transcript Verlag
kart., Klebebindung, 3 SW-Abbildungen, 1 Farbabbildung
Commodity Group
POL045000 SOC022000
Release date
8 May 2014
Kultur, Postkolonialismus, Esskultur, Amerika
Cultural Studies, Literary Studies, Sociology, History, Cultural Anthropology, Gender Studies, Food Studies, Postcolonial Studies
Food Studies, Caribbean, (Post-)Colonialism, Cultural Identity, Transnationalism, Consumption, Authenticity, Postcolonialism, Culture, Latin America, Cultural Studies

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