Keja L Valens

Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

• Gebundenes Buch

Produktbeschreibung

Culinary Colonialism is the first book-length analysis of Caribbean cookbooks, tracing the multitude of ways they represent national identity, creolization, and working-class women’s food culture. Including full recipes from Cuban, Puerto Rican, Jamaican, Barbadian, Haitian, Dominican, and Antillean cookbooks, this groundbreaking work of scholarship doubles as a delicious cookbook.

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Produktdetails

• Verlag: Rutgers University Press
• Seitenzahl: 504
• Erscheinungstermin: 16. Februar 2024
• Englisch
• Abmessung: 254mm x 178mm x 36mm
• Gewicht: 925g
• ISBN-13: 9781978829558
• ISBN-10: 1978829558
• Artikelnr.: 67786029

Autorenporträt

KEJA VALENS is a professor of English at Salem State University. She has published numerous works on Caribbean literature, women’s history, sexuality and diasporic identity, including the books Desire between Women in Caribbean Literature and Querying Consent: Beyond Permission and Refusal .  

Inhaltsangabe

Preface: Whose Caribbean Cookbooks?
Introduction: Reading Caribbean Cookbooks
1          Nineteenth-Century Cocineros of Cuba and Puerto Rico
2          Domestic Control in West Indian Women’s Cookbooks at the Turn of
the Twentieth Century
3          Colonial and Neocolonial Fortification in the French Antilles,
Puerto Rico, and the U.S. Virgin Islands
4          Cuban Independence, to Taste
5          Dominican and Haitian (Re)Emergence
6          National Culture Cook-Up and Food Independence in Jamaica and
Barbados
Conclusion
Acknowledgments
Notes
References
Index