Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence

AvKeja L. Valens

Häftad, Engelska, 2024

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2024-02-16
Mått:178 x 254 x 33 mm
Vikt:853 g
Format:Häftad
Språk:Engelska
Serie:Critical Caribbean Studies
Antal sidor:504
Förlag:Rutgers University Press
ISBN:9781978829541

Utforska kategorier

Internationella kök inom Mat och dryck
Kulturvetenskap inom Samhälle och politik

Mer om författaren

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.

Recensioner i media

"Drawing on a fascinating range of Caribbean texts and case studies, Culinary Colonialism shows how cookbooks have historically been at the heart of projects such as women’s organization, nation building and decolonization in the region. Valens' global focus and her interdisciplinary approach in this book provide new and exciting insights into how more recent Caribbean cookbooks continue to 'migrate and circulate' through the Caribbean diaspora and to intersect with twenty-first century issues such as geopolitics, climate disaster, and new media. Combining recipes and scholarly analysis, this is a book for all those interested in the Caribbean, in Food Studies and in the burgeoning study of the intersections between the two."- Sarah Lawson Welsh (author of Food, Text and Culture in the Anglophone Caribbean) "A fascinating exploration of Caribbean creolization, anti-colonialism, and nationhood through the stories and concoctions of women who write and cook: 'kitchen poets,' Barbadian American novelist Paule Marshall would have called them." - Valérie Loichot (author of The Tropics Bite Back: Culinary Coups in Caribbean Literature) "The most extensive study of Caribbean cookbooks to date. . . . With accurate references and detailed notes providing rich genealogical and historical context, the book also includes recipes from the cookbooks, allowing readers to engage more deeply with the research and practically prepare Caribbean dishes." - Xin Li (The Journal of Popular Culture)

Innehållsförteckning

Preface: Whose Caribbean Cookbooks?Introduction: Reading Caribbean Cookbooks1 Nineteenth-Century Cocineros of Cuba and Puerto Rico2 Domestic Control in West Indian Women’s Cookbooks at the Turn of the Twentieth Century3 Colonial and Neocolonial Fortification in the French Antilles, Puerto Rico, and the U.S. Virgin Islands4 Cuban Independence, to Taste5 Dominican and Haitian (Re)Emergence6 National Culture Cook-Up and Food Independence in Jamaica and BarbadosConclusionAcknowledgmentsNotesReferencesIndex