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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...

Cooking techniques as markers of identity and authenticity in Costa Rica’s Afro-Caribbean foodways

Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...When learning about the Costa Rican provinces in the third grade of elementary school, the main facts students are taught about Limón are as follows: Limón’s capital is Puerto Limón, Costa Rica’s international harbor on the Atlantic Coast...

Cooking Cubanidad: Food Importation and Cuban Identity in Santiago de Cuba

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

...Fernando Ortiz, a Cuban folklorist who wrote about twentieth-century Cuban society, used a Cuban stew—the ajiaco Cuban ajiaco is similar to a dish called sancocho in Columbia, Ecuador, Peru, Costa Rica, Panama...

A Unique Dish in a Hundred Places

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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and

Livia Barbosa

Livia Barbosa is Professor of Anthropology and Research Director at the Center of Advanced Studies of the Escola Superior de Propaganda e Marketing in the state of Rio de Janeiro, Brazil and has written extensively on food trends and habits in Brazil. 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

...This book provides a portrait of the way different cultures combine two foods into a single dish. This particular combination is common in a broad region from West Africa, through the Caribbean and then in parts of North, Central, and South...

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...

Manioc

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...A tropical root crop, manioc is also known as cassava, mandioca, aipim, the tapioca plant, and yuca. The term cassava comes from the Arawak word kasabi, whereas the Caribs called the plant yuca (Jones 1959). The word manioc, however...

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...

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 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...

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...