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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

Af: Keja L. Valens Engelsk Paperback

Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

Af: Keja L. Valens Engelsk Paperback
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Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. 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. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
 
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Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. 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. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
 
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Produktdetaljer
Sprog: Engelsk
Sider: 504
ISBN-13: 9781978829541
Indbinding: Paperback
Udgave:
ISBN-10: 197882954X
Kategori: Kulturstudier: mad og samfund
Udg. Dato: 16 feb 2024
Længde: 35mm
Bredde: 252mm
Højde: 175mm
Forlag: Rutgers University Press
Oplagsdato: 16 feb 2024
Forfatter(e): Keja L. Valens
Forfatter(e) Keja L. Valens

Kategori Kulturstudier: mad og samfund

ISBN-13 9781978829541

Sprog Engelsk

Indbinding Paperback

Sider 504

Udgave

Længde 35mm

Bredde 252mm

Højde 175mm

Udg. Dato 16 feb 2024

Oplagsdato 16 feb 2024

Forlag Rutgers University Press