Overview
This compelling volume brings together original essays that explore the relationship between food and identity in everyday life in the Caribbean. The Caribbean history of colonialism and migration has fostered a dynamic and diverse form of modernity, which continues to transform with the impact of globalization and migration out of the Caribbean. One of the founders of the anthropology of food, Richard Wilk provides a preface to this exciting and interdisciplinary collection of essays offering insight into the real issues of food politics which contribute to the culinary cultures of the Caribbean. Based on rich contemporary ethnographies, the volume reveals the ways in which food carries symbolic meanings which are incorporated into the many different facets of identity experienced by people in the Caribbean. Many of the chapters focus on the ways in which consumers align themselves with particular foods as a way of making claims about their identities. Development and political and economic changes in the Caribbean bring new foods to the contemporary dinner table, a phenomenon that may subsequently destabilize the foundations of culinary identities. Food and Identity in the Caribbean reveals the ways in which some of the connections between food and identity persist against the odds whilst in other contexts new relationships between food and identity are forged.
Full Product Details
Author: Hanna Garth
Publisher: Bloomsbury Publishing PLC
Imprint: Bloomsbury Academic
Dimensions:
Width: 15.60cm
, Height: 1.50cm
, Length: 23.40cm
Weight: 0.449kg
ISBN: 9780857853578
ISBN 10: 0857853570
Pages: 192
Publication Date: 17 January 2013
Audience:
College/higher education
,
Professional and scholarly
,
General/trade
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: Manufactured on demand 
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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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