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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

Keja L. Valens

出版	Rutgers University Press, 2024-02-16
主題	Cooking / GeneralCooking / Regional & Ethnic / Caribbean & West IndianSocial Science / Ethnic Studies / Caribbean & Latin American StudiesCooking / HistoryCooking / Essays & Narratives
ISBN	19788295669781978829565
URL	http://books.google.com.hk/books?id=OSvnEAAAQBAJ&hl=&source=gbs_api
EBook	SAMPLE

註釋

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.