Caribbean Food Cultures
Culinary Practices and Consumption in the Caribbean and Its Diasporas
Wiebke Beushausen editor Anne Bruske editor Ana-Sofia Commichau editor Patrick Helber editor Sinah Klo¿ editor
Format:Paperback
Publisher:Transcript Verlag
Published:27th May '14
Currently unavailable, and unfortunately no date known when it will be back
»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.
»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.« Amerindian Research, 9/3 (2014) Besprochen in: Crolar, 4/2 (2015), Raúl Matta
ISBN: 9783837626926
Dimensions: 23mm x 15mm x 2mm
Weight: 992g
304 pages