دانلود کتاب Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas

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Contents\nAcknowledgements\nINTRODUCTION\n The Caribbean (on the) Dining Table. Contextualizing Culinary Cultures\nCULINARY AESTHETICS\n The Aesthetics of Hunger and the Special Period in Cuba\n Hotel Worlds and Culinary Encounters in Cristina García’s. The Lady Matador’s H o tel\n ‘You are what you cook.’ Preparing Food, Creating Life in Treme\n The Fierce Questioning of Fictional Caribbean Communion in Édouard Glissant’s Ormerod and Fortuné Chalumeau’s Désirade, ô Serpente!\nNEO/COLONIAL GAZE\n Curiosity, Appreciation, and Old Habits. Creolization of Colonizers’ Food Consumption Patterns in Three English Travelogues on the Caribbean\n Representations of Caribbean Food in U.S. Popular Culture\nCONSTRUCTIONS OF AUTHENTICITY\n Cooking up a Storm. Residual Orality, Cross-Cultural Culinary Discourse, and the Construction of Tradition in the Cookery Writing of Levi Roots\n The Transnational Ajiaco. Food Identity in the Cuban Diaspora\n Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica\nCONSUMPTION AND COMMUNITIES\n Barrels of Love. A Study of the Soft Goods Remittance Practices of Transnational Jamaican Households\n Hindu Ritual Food in Suriname. Women as Gatekeepers of Hindu Identity?\n “De fuud dem produus me naa go iit it!” Rastafarian ‘Culinary Identity’\nNotes on Contributors