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Muscovy Ducks

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Of the two species of domesticated anatines, the Muscovy duck (Cairina moschata) is larger, less vocal, and characterized by a fleshy protuberance on the head of the male. It is a duck of tropical American origin, whose wild ancestors...

The Caribbean from 1492 to the Present

Jeffrey M. Pilcher

Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food. Author affiliation details are correct at time of print publication.

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Following 1492, the Caribbean basin became a cultural meeting ground that remains unsurpassed for the variety of influences: European, Asian, African, and American. At times, the clash of cultures led to tragedy, such as the destruction...

Alimentary Dignity: Defining a Decent Meal in Post-Soviet Cuban Household Cooking

Hanna Garth

Hanna Garth MPH, MA is a PhD Candidate in the Department of Anthropology at UCLA, USA. Author affiliation details are correct at time of print publication.

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Why Food Matters : Critical Debates in Food Studies

Bloomsbury Academic, 2021

Book chapter

...Quimara, a self-identified white middle-class woman in her mid-fifties from Santiago de Cuba, was one of the first people I approached when I began formally recruiting families into my study in January 2010.All names are pseudonyms...

Introduction: Understanding Caribbean Identity through Food

Hanna Garth

Hanna Garth MPH, MA is a PhD Candidate in the Department of Anthropology at UCLA, USA. Author affiliation details are correct at time of print publication.

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Food and Identity in the Caribbean

Bloomsbury Academic, 2013

Book chapter

...This volume is an extended conversation about the ways in which people in the Caribbean maintain and adjust their ways of eating as local food systems change. Through the focus on food, these works help to illuminate how issues...

The Taste of Colonialism

Richard Wilk

Richard Wilk is Distinguished Professor in the Department of Anthropology at Indiana University, USA. His publications include Home Cooking in the Global Village (2006), and Rice and Beans (2012). 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...

Conclusions

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Only a seemingly insatiable interest in the subject of food on the part of so many people could have given rise to a book like this one. It is not the same interest as that of the hungry. For a large fraction of global humanity, hunger...

National Cuisine and Regional Identities in Costa Rica

The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...Introduction Debates about global influences on the local food culture in Costa Rica are currently dominated by the fear of global cultural homogenization and the loss of food culture. This fear...

Squash

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Definition...

All in One Pot

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Introduction Shared ideologies of food preference are fundamental for national and subnational identities. Food preference is a socially constructed concept in which both consumers and producers define what is “good to eat” (Smith...

The Caribbean, Including Northern South America and Lowland Central America: Early History

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In writing the history of culinary practices, there is a tendency to emphasize the ethnic character of diets (González 1988). Yet nowhere are historical entanglements more apparent than in the international character of modern cuisine, even...