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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

1

... global uniformity. E.g., Rostow (1960); Myrdal (1957); for summary Wilk (1991b). People would give up their local religions for one of the major world religions. They would drop culturally different forms of music...

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

2

... in Belize. Wilk and Chapin (1990), Wilk (1999b), Medina (1998). At first the mahogany barons who dominated the local economy were hostile to immigrants, since the new villages were on lands they had claimed....

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

1

... America salt pork was boiled with beans, though the first California gold-mining 49ers were so unfamiliar with the rations that they did not know to soak the beans overnight, and so ate them hard. Wilk and Hintlian...

Food Politics and the Making of a Nation

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

1

... on rice and beans to make it more expensive, so the local stuff could continue to compete. On the origins of the marketing board Cheverton and Smart (1937), Ashcraft (1973b: 87) and Wilk (1991b). Of course poor people...

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

1

... local vs global, traditional vs modern and organic vs industrial. In an unpublished paper (1997b – available on the Web at www.indiana.edu/~wanthro/aarhus.htm , also Wilk 1997a) I argue that simple moral...

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

1

... ideas, as recently argued by Holtzman (2004), and also in Wilk (1993a, 1993b, 1994). Analytical concepts are those developed to take apart and understand phenomena in the world from a stance that at least tries to be distant from...

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

1

... in Zimbabwe at the same time that Zimbabweans were deeply involved in learning about the producers (1996). Wilk (1999a) discusses the importance of being a sophisticated consumer in Belize. The difference between north and south is a matter...

Pirates and Baymen

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

0

...The first encounters between Europe and the Caribbean were spectacularly destructive to the native people and culture of the islands, and not much better for those on the mainland. Scholarship on the period of initial contact has focused...

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.

Search for publications

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

Berg, 2006

Book chapter

1

... want is the safe, domestic form. It is a performed difference, coded in distinctive music, dress, dance and food. Wilk (1995b). As Amilien says, “Local is associated with geographical roots, tradition, family...

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

3

... far from being opposites, local specificity and global homogeneity are two products of the same process. I develop these themes at greater length in R. Wilk...