Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include…mehr
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
List of Illustrations and Map List of Recipes Preface Introduction: The Creole Continuum of Foodways Creole Culture in the Caribbean Crucible Creole Cuisine A Global Historical Narrative 1. Gastronomic Voyages: Magical Foods of the Atlantic World Gastronomic Voyages In the Wake of Columbus Fishing African Shores Sailing with Salted Cod African Salt Production Caribbean Salt Production Maritime Encounters The First Voyagers: Indigenous Cuisines Fishing the Prehistoric Caribbean Early European Chroniclers Magical Fruits of Paradise Cooking with Salt Cod Portuguese Bacalhau Caribbean Salt Fish Pepper Pots Along the Creole Continuum Preserving Food and Flavor Jerked Meats Marinades Tasting Modernity 2. From African Kitchens: Food and the Atlantic Slave Trade The Transatlantic Slave Trade African Foodways Remembered Early Food Production in Africa Trading Foods and Beliefs Foods Making Meanings African-European Coastal Encounters Culinary Exchanges The Cook Who Would Be King Slavery, Food, and Hunger Foods of the Middle Passage Saltwater Slaves and Cannibals Domination and Resistance Foodways of the African Homeland Arrive in the Caribbean Anancy the Spider-Cook One Day, One Day, Congotay The Enslaved African's Kitchen Rice and Provisions Coconuts, Corn, "and Plantains Make It Good" Excavating African Continuities Meals in the Great House Taverns, Punch Houses, and Garrisons The African-Caribbean Continuum 3. Devil-King Sugar: Hierarchies of Caribbean Foodways Devil-King Sugar Sugar's History Expanding Caribbean Sugar Production Copper Cauldrons Sugar and Labor Sugar and Caribbean Cultural Innovations Cannes Brulees: Performing the History of Sugar Cooking with Sugar Indentured Labor: Asian Contributions to Caribbean Culture and Cuisine Transporting Cuisines Ancient Foodways, New Borrowings Finding East Indian Identity Chinese Immigration Caribbean Curry and Roti Gifts of Sugar Drinking Sugar Distilled Spirits Kill-Devil Hot and Cold Spiced Drinks Sugar and the Caribbean Body 4. From Poisoned Roots: Feeding Power and Resistance Food as Domination and Resistance Poisons and Power Obeah and War: Planting Resistance The Marketplace Feeding the Ancestors and Spirits African Food Practices and Beliefs Gourmet Gods Fasting and Feasting: Christmas and Other Holidays I-tal Foods of the Rastafarians Asian-Caribbean Religious Foods Hidden at the Hearth 5. For the Love of Food: Sexuality and the Caribbean Kitchen Food and Family in the Caribbean Gender and the Caribbean Kitchen Demography and Gender Binary Divides Gendered Space Gendered Transmission of Knowledge Liming Food and Procreation Aphrodisiacs Callaloo Potent Food and Drink Cooking Transgressions Dangerous Cooking, Dangerous Foods Dangerous Dining The Silence and Sounds of Food Global Food Fusion in Caribbean History 6. Caribbean Hunger: Food, Politics, and Globalization Feasts and Famines Harvest Feasts Funerary Foods Women and Proverbial Hunger Globalization and Food Culinary Travels Medicine and Botanical Science Ice Apples and Banana Boats Caribbean Tourism Caribbean Cookbooks Urban Cauldrons Caribbean Fast Food Postcolonial Government Interventions Scarcity and Hunger Changing Ecologies Taking Back the Land Food Memories and Globalization A Conclusion in Which Anancy Makes Dinner Bibliography Index About the Author
List of Illustrations and Map List of Recipes Preface Introduction: The Creole Continuum of Foodways Creole Culture in the Caribbean Crucible Creole Cuisine A Global Historical Narrative 1. Gastronomic Voyages: Magical Foods of the Atlantic World Gastronomic Voyages In the Wake of Columbus Fishing African Shores Sailing with Salted Cod African Salt Production Caribbean Salt Production Maritime Encounters The First Voyagers: Indigenous Cuisines Fishing the Prehistoric Caribbean Early European Chroniclers Magical Fruits of Paradise Cooking with Salt Cod Portuguese Bacalhau Caribbean Salt Fish Pepper Pots Along the Creole Continuum Preserving Food and Flavor Jerked Meats Marinades Tasting Modernity 2. From African Kitchens: Food and the Atlantic Slave Trade The Transatlantic Slave Trade African Foodways Remembered Early Food Production in Africa Trading Foods and Beliefs Foods Making Meanings African-European Coastal Encounters Culinary Exchanges The Cook Who Would Be King Slavery, Food, and Hunger Foods of the Middle Passage Saltwater Slaves and Cannibals Domination and Resistance Foodways of the African Homeland Arrive in the Caribbean Anancy the Spider-Cook One Day, One Day, Congotay The Enslaved African's Kitchen Rice and Provisions Coconuts, Corn, "and Plantains Make It Good" Excavating African Continuities Meals in the Great House Taverns, Punch Houses, and Garrisons The African-Caribbean Continuum 3. Devil-King Sugar: Hierarchies of Caribbean Foodways Devil-King Sugar Sugar's History Expanding Caribbean Sugar Production Copper Cauldrons Sugar and Labor Sugar and Caribbean Cultural Innovations Cannes Brulees: Performing the History of Sugar Cooking with Sugar Indentured Labor: Asian Contributions to Caribbean Culture and Cuisine Transporting Cuisines Ancient Foodways, New Borrowings Finding East Indian Identity Chinese Immigration Caribbean Curry and Roti Gifts of Sugar Drinking Sugar Distilled Spirits Kill-Devil Hot and Cold Spiced Drinks Sugar and the Caribbean Body 4. From Poisoned Roots: Feeding Power and Resistance Food as Domination and Resistance Poisons and Power Obeah and War: Planting Resistance The Marketplace Feeding the Ancestors and Spirits African Food Practices and Beliefs Gourmet Gods Fasting and Feasting: Christmas and Other Holidays I-tal Foods of the Rastafarians Asian-Caribbean Religious Foods Hidden at the Hearth 5. For the Love of Food: Sexuality and the Caribbean Kitchen Food and Family in the Caribbean Gender and the Caribbean Kitchen Demography and Gender Binary Divides Gendered Space Gendered Transmission of Knowledge Liming Food and Procreation Aphrodisiacs Callaloo Potent Food and Drink Cooking Transgressions Dangerous Cooking, Dangerous Foods Dangerous Dining The Silence and Sounds of Food Global Food Fusion in Caribbean History 6. Caribbean Hunger: Food, Politics, and Globalization Feasts and Famines Harvest Feasts Funerary Foods Women and Proverbial Hunger Globalization and Food Culinary Travels Medicine and Botanical Science Ice Apples and Banana Boats Caribbean Tourism Caribbean Cookbooks Urban Cauldrons Caribbean Fast Food Postcolonial Government Interventions Scarcity and Hunger Changing Ecologies Taking Back the Land Food Memories and Globalization A Conclusion in Which Anancy Makes Dinner Bibliography Index About the Author
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