Culinary Colonialism, Caribbean Cookbooks, and Recipes for National - Independence

Culinary Colonialism is the first book-length analysis of Caribbean cookbooks, tracing the multitude of ways they represent national identity, creolization, and working-class women’s food culture. Including full recipes from Cuban, Puerto Rican, Jamaican, Barbadian, Haitian, Dominican, and Antillean cookbooks, this groundbreaking work of scholarship doubles as a delicious cookbook.

List of contents

Preface: Whose Caribbean Cookbooks?
Introduction: Reading Caribbean Cookbooks
1          Nineteenth-Century Cocineros of Cuba and Puerto Rico
2          Domestic Control in West Indian Women’s Cookbooks at the Turn of the Twentieth Century
3          Colonial and Neocolonial Fortification in the French Antilles, Puerto Rico, and the U.S. Virgin Islands
4          Cuban Independence, to Taste
5          Dominican and Haitian (Re)Emergence
6          National Culture Cook-Up and Food Independence in Jamaica and Barbados
Conclusion
Acknowledgments
Notes
References
Index

About the author

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.
 

Summary

Culinary Colonialism is the first book-length analysis of Caribbean cookbooks, tracing the multitude of ways they represent national identity, creolization, and working-class women’s food culture. Including full recipes from Cuban, Puerto Rican, Jamaican, Barbadian, Haitian, Dominican, and Antillean cookbooks, this groundbreaking work of scholarship doubles as a delicious cookbook.

Product details

• Authors: Keja L Valens, Keja L. Valens, Valens Keja L.
• Publisher: Rutgers University Press
• Languages: English
• Product format: Hardback
• Released: 01.02.2024
• EAN: 9781978829558
• ISBN: 978-1-978829-55-8
• No. of pages: 504
• Dimensions: 180 mm x 260 mm x 35 mm
• Series: Critical Caribbean Studies
• Subjects: Education and learning > Teaching preparation > Vocational needs; SOCIAL SCIENCE / Anthropology / Cultural & Social, Caribbean islands, Food & society, National & regional cuisine, National and regional cuisine, Cultural studies: food and society, COOKING / Regional & Cultural / Caribbean & West Indian