Chapters in this book

1. Frontmatter 1
2. Contents 5
3. Acknowledgements 7
4. Introduction
5. The Caribbean (on the) Dining Table Contextualizing Culinary Cultures 11
6. Culinary Aesthetics
7. The Aesthetics of Hunger and the Special Period in Cuba 27
8. Hotel Worlds and Culinary Encounters in Cristina García’s The Lady Matador’s Hotel 49
9. ‘You are what you cook’ Preparing Food, Creating Life in Treme 67
10. 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! 89
11. Neo/Colonial Gaze
12. Curiosity, Appreciation, and Old Habits Creolization of Colonizers’ Food Consumption Patterns in Three English Travelogues on the Caribbean 115
13. Representations of Caribbean Food in U.S. Popular Culture 133
14. Constructions of Authenticity
15. Cooking up a Storm Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots 153
16. The Transnational Ajiaco Food Identity in the Cuban Diaspora 175
17. Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica 201
18. Consumption and Communities
19. Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households 227
20. Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity? 257
21. “De fuud dem produus me naa go iit it!” Rastafarian ‘Culinary Identity 279
22. Notes on Contributors 299