Home Cooking in the Global Village

Richard Wilk is Professor of Anthropology and Gender Studies, Indiana University.

Home Cooking in the Global Village is an outstanding example of contemporary anthropology. It offers a good balance between ethnographic and historical information. With its compelling presentation on the effects of globalization, this book is ideal for courses on Latin America or the Caribbean. As the book considers the role of food, any course on the anthropology of food would benefit from it as well. Gastronomica What a marvellous book this is ... If you have any interest in globalization, consumerism, the Caribbean, or food, this is a must-read book. American Anthropologist This book represents a good introductory text. The clarity of its discussion and the links between chapters make it a useful resource for undergraduate students. Journal of Consumer Culture A fresh anthropological insight into the perils of globalization. Food Ethics Council It's without a doubt the best thing I've read on globalization. Joel Stillerman, Grand Valley State University

• Chapter 1: THE GLOBAL SUPERMARKET Fast Food Planet? Thinking More Clearly about Globalization The Caribbean at the Vanguard of Globalization A Radical Proposal Why Start in Belize? Chapter 2: GLOBALIZATION THROUGH FOOD Food as a way to Understand Globalization My First Taste of Belize A Long Global History RECIPE: Creole Buns Chapter 3: PIRATES AND BAYMEN Buccaneers at the River Balise The Buccaneer Diet Were the Buccaneers Farmers? A Taste for Fish and Fat Drinking Men RECIPE: Salamagundy Chapter 4: SLAVES AND MASTERS AT TABLE Trade and Empire Conflict, Dislocation and Slavery Slave Society Slave Food Globalization at the Margins Out of Diversity, A Common Culture RECIPE: Pork and Doughboys Chapter 5: THE TASTE OF COLONIALISM Migrants and their Ethnic Stews Racism on the Menu Spicing up the Colonial Pot Rum, Dancing, and Sexual Pleasure Luxuries and Rewards Global Food in Barrels and Bottles RECIPE: Saltfish and Plantains Chapter 6: GLOBAL INGREDIENTS AND LOCAL PRODUCTS Making and Mixing Local Food Creoles in the Kitchen Recipes for a New Cuisine Class Boundaries and the Meaning of Food Ethnic Lumps in a Creole Stew RECIPE: Chicken Tacarry Chapter 7: FOOD POLITICS AND THE MAKING OF A NATION Problems that Wont Go Away Why Cant Belize Feed Itself? The Real Problem is Global, Not Local National Thinking in a Global World What is a Poor Country to Do? Food on the Political Battlefield RECIPE: Winter Fruit Salad Chapter 8: MIGRANTS, TOURISTS AND NEW BELIZEAN CUISINE A New Kind of Globalization Post-Colonial Cookbooks The Legacy of Colonialism: Cultural Ambivalence The Royal Rat: Building Pride in Local Food Migration and the Return of the Belizean-Americans The Peace Corps and More Authentic and Natural, with a Touch of Thai: Cruise Ships and Ecotourists Nouvelle Belizean Cuisine and Roots Food RECIPE: Chilled Canteloupe Soup, Cayo Cuban Sandwiches Chapter 9: FAST FOOD OR HOME COOKING A World of Fast Food Nations? Variety on the Menu in the Global Village Biodiversity And Culidiversity Home Cooking Recipe: Rice and Beans