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Zusatztext 101487842 Informationen zum Autor Authored by Goucher, Candice Klappentext Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book. Zusammenfassung Since 1492! the distinct cultures! peoples! and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters! with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade! food offers an intriguing window into this world. The many topics covered in the book include foodways! Atlantic history! the slave trade! the importance of sugar! the place of food in African-derived religion! resistance! sexuality and the Caribbean kitchen! contemporary Caribbean identity! and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions! performance arts! ritual! proverbs! folktales! and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book. Inhaltsverzeichnis List of Illustrations and Map List of Recipes Preface Introduction: The Creole Continuum of Foodways Creole Culture in the Caribbean Crucible Creole Cuisine A Global Historical Narrative 1. Gastronomic Voyages: Magical Foods of the Atlantic World Gastronomic Voyages In the Wake of Columbus Fishing African Shores Sailing with Salted Cod African Salt Production Caribbean Salt Production Maritime Encounters The First Voyagers: Indigenous Cuisines Fishing the Prehistoric Caribbean Early European Chroniclers Magical Fruits of Paradise Cooking with Salt Cod Portuguese Bacalhau Caribbean Salt Fish Pepper Pots Along the Creole Continuum Preserving Food and Flavor Jerked Meats Marinades Tasting Modernity 2. From African Kitchens: Food and the Atlantic Slave Trade The Transatlantic Slave Trade African Foodways Remembered Early Food Production in Africa Trading Foods and Beliefs Foods Making Meanings African-European Coastal Encounters Culinary Exchanges The Cook Who Would Be King Slavery, Food, and Hunger Foods of the Middle Passage Saltwater Slaves and Cannibals Domination and Resistance Foodways of the African Homeland Arrive in the Caribbean Anancy the Spider-Cook One Day, One Day, Congotay The Enslaved African's Kitchen Rice and Provisions Coconuts, Corn, "and Plantains Make It Good" Excavati...
