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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.
