Caribbean Food Cultures : : Culinary Practices and Consumption in the Caribbean and Its Diasporas / / ed. by Anne Brüske, Wiebke Beushausen, Sinah Kloß, Ana-Sofia Commichau, Patrick Helber.

• Superior document: Title is part of eBook package: De Gruyter EBOOK PACKAGE Complete Package 2014
• MitwirkendeR: Alfonso, Ivan Darias,; Berti, Ilaria,; Beushausen, Wiebke,; Boer, Elizabeth Den,; Brüske, Anne,; Commichau, Ana-Sofia,; Graziadei, Daniel,; Helber, Patrick,; Huber, Sebastian,; Kloss, Sinah,; Maeseneer, Rita de,; McPherson, Annika,; Nikolić, Mona,; Parasecoli, Fabio,; Plaza, Dwaine,; Söllner, Louisa,; Welsh, Sarah Lawson,
• HerausgeberIn: Beushausen, Wiebke,; Brüske, Anne,; Commichau, Ana-Sofia,; Helber, Patrick,; Kloß, Sinah,
• Place / Publishing House: Bielefeld : : transcript Verlag, , [2014]; ©2014
• Year of Publication: 2014
• Edition: 1. Aufl.
• Language: English
• Series: Postcolonial Studies ; 18
• Physical Description: 1 online resource (304 p.)

»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.

Table of Contents

Frontmatter -- Contents -- Acknowledgements -- Introduction -- The Caribbean (on the) Dining Table Contextualizing Culinary Cultures -- Culinary Aesthetics -- The Aesthetics of Hunger and the Special Period in Cuba -- Hotel Worlds and Culinary Encounters in Cristina García’s The Lady Matador’s Hotel -- ‘You are what you cook’ Preparing Food, Creating Life in Treme -- Sapho’s Blaff de poisson Followed by Flan au coco and a Bit of Slaver’s Rum The Fierce Questioning of the Purpose and Power of Fictional Caribbean Communion in Édouard Glissant’s Ormerod and Fortuné Chalumeau’s Désirade, ô Serpente! -- Neo/Colonial Gaze -- Curiosity, Appreciation, and Old Habits Creolization of Colonizers’ Food Consumption Patterns in Three English Travelogues on the Caribbean -- Representations of Caribbean Food in U.S. Popular Culture -- Constructions of Authenticity -- Cooking up a Storm Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots -- The Transnational Ajiaco Food Identity in the Cuban Diaspora -- Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica -- Consumption and Communities -- Barrels of Love A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households -- Hindu Ritual Food in Suriname Women as Gatekeepers of Hindu Identity? -- “De fuud dem produus me naa go iit it!” Rastafarian ‘Culinary Identity -- Notes on Contributors