Caribbean Food Cultures
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Edited by:
Wiebke Beushausen
About this book
»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.
Author / Editor information
Patrick Helber (Dr. phil.) hat in Tübingen und Dublin Geschichte und Politikwissenschaft studiert und 2014 in Neuerer und Neuester Geschichte in Heidelberg promoviert. Er lebt in Berlin und ist u.a. Moderator einer Radiosendung über karibische Populärkultur.
Reviews
»Durch diese wissenschaftliche Aufbereitung lässt sich verfolgen, wie mit fortschreitender Globalisierung das Einzelne und Besondere weiter zu existieren vermag, wie es sich verändert oder aber auch im Austausch mit anderen Kulturen verloren geht.
Die Kurzbiografien der beteiligten Autoren lassen erkennen, wie vielseitig das Herangehen an die Thematik erfolgte.«
Supplementary Materials
Topics
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Frontmatter
1 -
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Contents
5 -
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Acknowledgements
7 - Introduction
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The Caribbean (on the) Dining Table Contextualizing Culinary Cultures
11 - Culinary Aesthetics
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The Aesthetics of Hunger and the Special Period in Cuba
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Hotel Worlds and Culinary Encounters in Cristina García’s The Lady Matador’s Hotel
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‘You are what you cook’ Preparing Food, Creating Life in Treme
67 -
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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 - Neo/Colonial Gaze
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Curiosity, Appreciation, and Old Habits Creolization of Colonizers’ Food Consumption Patterns in Three English Travelogues on the Caribbean
115 -
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Representations of Caribbean Food in U.S. Popular Culture
133 - Constructions of Authenticity
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Cooking up a Storm Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots
153 -
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The Transnational Ajiaco Food Identity in the Cuban Diaspora
175 -
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Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica
201 - Consumption and Communities
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Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households
227 -
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Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity?
257 -
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“De fuud dem produus me naa go iit it!” Rastafarian ‘Culinary Identity
279 -
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Notes on Contributors
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