David Beriss – författare

About 337,000 people of French Antillean Origin live in metropolitan France today. Unlike immigrants from North Africa, Turkey or sub-Saharan Africa, Antilleans are French citizens with deep roots in French history. Indeed, the Caribbean Islands they come from have been a part of France for over three centuries. Antilleans were for many years an invisible population, dispersed throughout the Paris region, with few community organizations and little political activism. Beginning in the early 1980s, however, activists in the Antillean community began to recognize that their status as citizens would not protect them from the growth of racism in France. From neighborhood groups interested in promoting traditional Martinican and Guadeloupan dance and music to politically charged associations, these new cultural militants denounced French colonialism, challenged racism, and demanded political representation. Black Skins, French Voices is situated at the intersection of changing French ideas and policies regarding ethnic diversity and Antillean demands for recognition. It shows the creative and exciting struggles of Antilleans to remake French culture on their own terms.

This book is about the choices black French citizens make when they move from Martinique and Guadeloupe to Paris and discover that they are not fully French. It shows how ethnic activists in the Afro-Caribbean diaspora organize to demand what has never been available to them in France.

Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.