Food and Identity in the Caribbean

This compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities.

Author: Hanna Garth

Publisher: A&C Black

ISBN: 9780857853585

Category: Social Science

Page: 193

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This compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities.
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Food and Identity in the Caribbean

Caribbean scholars and food scholars alike have connected the cultural, social, and economic practices relating to Caribbean food production and consumption with efforts to define and mobilize national identity (Derby 1998; Wilk 2006a).

Author: Hanna Garth

Publisher: Bloomsbury Publishing

ISBN: 9781472520746

Category: Social Science

Page: 192

View: 121

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This compelling volume brings together original essays that explore the relationship between food and identity in everyday life in the Caribbean. The Caribbean history of colonialism and migration has fostered a dynamic and diverse form of modernity, which continues to transform with the impact of globalization and migration out of the Caribbean. One of the founders of the anthropology of food, Richard Wilk provides a preface to this exciting and interdisciplinary collection of essays offering insight into the real issues of food politics which contribute to the culinary cultures of the Caribbean. Based on rich contemporary ethnographies, the volume reveals the ways in which food carries symbolic meanings which are incorporated into the many different facets of identity experienced by people in the Caribbean. Many of the chapters focus on the ways in which consumers align themselves with particular foods as a way of making claims about their identities. Development and political and economic changes in the Caribbean bring new foods to the contemporary dinner table, a phenomenon that may subsequently destabilize the foundations of culinary identities. Food and Identity in the Caribbean reveals the ways in which some of the connections between food and identity persist against the odds whilst in other contexts new relationships between food and identity are forged.
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Caribbean Food Cultures

Culinary Practices and Consumption in the Caribbean and Its Diasporas Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, ... Representations of Food and Social Order in Caribbean Writing. ... Food and Identity in the Caribbean.

Author: Wiebke Beushausen

Publisher: transcript Verlag

ISBN: 9783839426920

Category: Political Science

Page: 304

View: 938

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»Caribbean Food Cultures« approaches the matter of food from the perspectives of anthropology, sociology, cultural and literary studies. Its strong interdisciplinary focus provides new insights into symbolic and material food practices beyond eating, drinking, cooking, or etiquette. The contributors discuss culinary aesthetics and neo/colonial gazes on the Caribbean in literary documents, audiovisual media, and popular images. They investigate the negotiation of communities and identities through the preparation, consumption, and commodification of »authentic« food. Furthermore, the authors emphasize the influence of underlying socioeconomic power relations for the reinvention of Caribbean and Western identities in the wake of migration and transnationalism. The anthology features contributions by renowned scholars such as Rita De Maeseneer and Fabio Parasecoli who read Hispano-Caribbean literatures and popular culture through the lens of food studies.
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Congotay Congotay A Global History of Caribbean Food

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.

Author: Candice Goucher

Publisher: Routledge

ISBN: 9781317517320

Category: History

Page: 264

View: 495

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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.
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Food Across Cultures

Journey to the Center of the Earth: The Caribbean as Master Symbol. Cultural Anthropology, 16(3), 271–302. Khan, A. (2004). Callaloo Nation: Metaphors of Race and Religious Identity Among South Asians in Trinidad.

Author: Giuseppe Balirano

Publisher: Springer

ISBN: 9783030111533

Category: Language Arts & Disciplines

Page: 211

View: 570

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This edited volume brings together original sociolinguistic and cultural contributions on food as an instrument to explore diasporic identities. Focusing on food practices in cross-cultural contact, the authors reveal how they can be used as a powerful vehicle for positive intercultural exchange either though conservation and the maintenance of cultural continuity, or through hybridization and the means through which migrant communities find compromise, or even consent, within the host community. Each chapter presents a fascinating range of data and new perspectives on cultures and languages in contact: from English (and some of its varieties) to Italian, German, Spanish, and to Japanese and Palauan, as well as an exemplary range of types of contact, in colonial, multicultural, and diasporic situations. The authors use a range of integrated approaches to examine how socio-linguistic food practices can, and do, contribute to identity construction in diverse transnational and diasporic contexts. The book will be of particular interest to students and scholars of translation, semiotics, cultural studies and sociolinguistics.
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Food and Identity in Nineteenth and Twentieth Century Ghana

Carney's work converged upon the commercial transfer of food knowledge, processing and custom from Africa to the ... This work was wide in scope, encompassing the Americas, the Caribbean, and Africa, and investigated the flow of foods ...

Author: Brandi Simpson Miller

Publisher: Springer Nature

ISBN: 9783030884031

Category: Social Science

Page: 319

View: 388

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This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.
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Food Text and Culture in the Anglophone Caribbean

It was almost certainly brought to the Caribbean by Africans, regularly eaten by slaves and promoted by Afro-Creole ... CARIBBEAN FOOD, WRITING AND IDENTITY: THE INDO-CARIBBEAN Ironically, one of the most famous depictions of a meal in ...

Author: Sarah Lawson Welsh

Publisher: Rowman & Littlefield

ISBN: 9781783486625

Category: Literary Criticism

Page: 304

View: 236

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Investigates the relationship between Caribbean food and a variety of texts including literature, historical accounts, journals, memoirs and cookbooks. It demonstrates how the creation and consumption of food and narrative are intimately linked cultural practices in the Caribbean.
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Nourishing the Nation

Food as National Identity in Catalonia Venetia Johannes ... 2004, Foundations of National Identity: From Catalonia to Europe, New York and Oxford: Berghahn Books. ... In H. Garth (ed), Food and Identity in the Caribbean.

Author: Venetia Johannes

Publisher: Berghahn Books

ISBN: 9781789204384

Category: Social Science

Page: 278

View: 405

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In the early twenty-first century, nationalism has seen a surprising resurgence across the Western world. In the Catalan Autonomous Community in northeastern Spain, this resurgence has been most apparent in widespread support for Catalonia’s pro-independence movement, and the popular assertion of Catalan symbols, culture and identity in everyday life. Nourishing the Nation provides an ethnographic account of the everyday experience of national identity in Catalonia, using an essential, everyday object of consumption: food. As a crucial element of Catalan cultural life, a focus on food provides unique insight into the lived realities of Catalan nationalism, and how Catalans experience and express their national identity today.
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