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Full Product Details

Author:   Hanna Garth
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Dimensions:   Width: 15.60cm , Height: 1.50cm , Length: 23.40cm
Weight:   0.277kg
ISBN:  

9780857853585

ISBN 10:   0857853589
Pages:   192
Publication Date:   17 January 2013
Audience:   College/higher education ,  Professional and scholarly ,  General/trade ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Preface - Richard Wilk, Indiana University, USA Introduction: Understanding Caribbean Identity Through Food - Hanna Garth, UCLA, USA Cassava and the Makushi: a Shared History of Resiliency and Transformation - Ryan N. Schacht, University of California, Davis, USA Transformations in Body and Cuisine in Rural Yucatan, Mexico - Lauren Wynne, University of Chicago, USA Tourism, Seafood Memories and Identity: Lessons from Roatan, Honduras - Heather J. Sawyer, University of Kentucky, USA Versions of Dominican Mangu: Intersections of Gender and Nation in Caribbean Self-making - Lidia Marte, Brooklyn College - CUNY, USA The Intersections of 'Guyanese Food' and Constructions of Gender, Race and Nationhood - Gillian Richards-Greaves, Indiana University, USA Cooking Cubanidad: Food Importation and Cuban Identity in Santiago De Cuba - Hanna Garth, UCLA, USA From Colonial Dependency to 'Finger-Lickin' Values: Food, Identity and Globalization in Trinidad - Marisa Wilson, University of the West Indies, USA Peasant Resistance to Hybrid Seed in Haiti: the Implications of Agro-Industrial Inputs Through Humanitarian Aid on Food Security, Food Sovereignty, and Cultural Identity - John Mazzeo, De Paul University, USA and Barrett P. Brenton, St John's University, USA Notes Bibliography

Reviews

The Caribbean has long been a place where people come and go, ingredients migrate, dishes are invented and evolve. This fascinating volume shows how amidst this remarkable fluidity, Caribbean people have used what they cook and eat as a means of grounding and self definition. The articles here are among some of the best new scholarship in food. Ken Albala, University of the Pacific Offering fascinating insights into the relationships between Caribbean identities and foodways at home and in the diaspora, this volume contributes new understandings of how people manipulate food practices and meanings to stay grounded in their continuously changing and globalizing worlds. Carole Counihan, Professor Emerita of Anthropology, Millersville University, and Visiting Professor of Food Anthropology, Boston University

The Caribbean has long been a place where people come and go, ingredients migrate, dishes are invented and evolve. This fascinating volume shows how amidst this remarkable fluidity, Caribbean people have used what they cook and eat as a means of grounding and self definition. The articles here are among some of the best new scholarship in food. Ken Albala, University of the Pacific Offering fascinating insights into the relationships between Caribbean identities and foodways at home and in the diaspora, this volume contributes new understandings of how people manipulate food practices and meanings to stay grounded in their continuously changing and globalizing worlds. Carole Counihan, Professor Emerita of Anthropology, Millersville University, and Visiting Professor of Food Anthropology, Boston University A tightly-written, academically-focussed book...an interesting collection of curiosities. Yum.fi 20130809

The Caribbean has long been a place where people come and go, ingredients migrate, dishes are invented and evolve. This fascinating volume shows how amidst this remarkable fluidity, Caribbean people have used what they cook and eat as a means of grounding and self definition. The articles here are among some of the best new scholarship in food. Ken Albala, University of the Pacific Offering fascinating insights into the relationships between Caribbean identities and foodways at home and in the diaspora, this volume contributes new understandings of how people manipulate food practices and meanings to stay grounded in their continuously changing and globalizing worlds. Carole Counihan, Professor Emerita of Anthropology, Millersville University, and Visiting Professor of Food Anthropology, Boston University A tightly-written, academically-focussed book...an interesting collection of curiosities. Yum.fi

Author Information

Hanna Garth, MPH, MA is a PhD Candidate in the Department of Anthropology at UCLA, USA.

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