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.
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.
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
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
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