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The Taste of Colonialism

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...Nineteenth-century Belize saw both fundamental change from and remarkable continuities with earlier times. Everything changed, yet nothing changed at all. In 1800 Belize was an isolated territorial possession, with a tiny population...

Fast Food or Home Cooking?

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...I think it is an uphill battle, but we have to persist, we have to continue and certainly the media can play a big part with this. But what we have to understand is we are dealing with a very sophisticated penetration here of our culture...

Nationalizing the Ordinary Dish

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Today any visitor to Belize will quickly be introduced to the ever-present national dish, the only food served by many restaurants, the self-proclaimed national symbol—rice and beans. I wish to acknowledge the help of the many...

Globalization through Food

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...The author who comes along to write a book that makes things more complicated, who refuses to tell a story with a clear moral at the end, is in peril of finding no audience. Social scientists and historians in academia are not usually...

The Global Supermarket

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...As I write this I have on my desk a colorful bottle of a new “healthy infusion” drink sold in supermarkets in the USA, called Fuze. The flavor is Mojo Mango, and the 11 per cent juice includes orange, mango and passion fruit; it contains...

Global Ingredients and Local Products

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...1990 import statistics:342,343 lbs of canned corned beef, costing US$337,000489,504 lbs of canned vienna sausages, US$503,5002,109,618 lbs of other canned meat, US$1,858,500Which works out to 16 lbs (7.25 kg) of canned meat per Belizean...

A Taste of Home: The Cultural and Economic Significance of European Food Exports to the Colonies

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...The great European colonial empires of the recent past were complex constructions. While their economic and political histories have been written for centuries, the role that culture, particularly material culture, played in the creation...

Slaves, Masters and Mahogany

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...An AcrosticHGCA 1(2), 7/8/1826.While the European settlers on the shores of Honduras Bay were tough and independent, they were involved in a growing world economy that relied on the most inhuman labor system ever invented – the exploitation...

Belize

Lyra Spang

Lyra Spang

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and

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 2 : The Americas

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Belize is an English-speaking country located in the heart of Central America and measuring 8,866 square miles, slightly smaller than the state of Massachusetts. Its small population numbers about...

Migrants, Tourists and the New Belizean Cuisine

Richard Wilk

Richard Wilk is Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). Author affiliation details are correct at time of print publication.

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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists

Berg, 2006

Book chapter

...From the Guidebooks:Belize is not known for its culinary achievements. In fact, its restaurants suffer a dismal reputation among travelers … Ritz (1994: 64). Ritz (1994: 64).No one goes to Belize for the food...