Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas
Description
Caribbean Food Cultures approaches the matter of food from the perspective of anthropology, sociology, and cultural and literary studies. 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 identity through the preparation, consumption, and commodification of "authentic" food. They also emphasize underlying socioeconomic power relations in the wake of migration and transnationalism. Contributions include essays by renowned scholars Rita De Maeseneer and Fabio Parasecoli.
Frequently Asked Questions
This book is written by the following authors:
- Wiebke Beushausen
- Anne Brüske
- Ana-Sofia Commichau
- Patrick Helber
The publisher of this book is Transcript
This book was published on 2014
The ISBNs of this book are:
- ISBN-10: 383762692X
- ISBN-13: 9783837626926
This book has a total of 303 pages and 303 printed pages.
There is currently no information available on the categories of this book.
This book is written in English.
There is currently no information available on the reader reviews of this book.
The dimensions of this book are:
- Height: 23.00 cm
- Thickness: 0.20 cm
- Width: 1.50 cm
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