Format:
Online-Ressource (264 p)
ISBN:
9780765642158
Content:
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodw
Note:
Description based upon print version of record
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Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Illustrations and Map; List of Recipes; Preface; Introduction: The Creole Continuum of Foodways; Creole Culture in the Caribbean Crucible; Creole Cuisine; A Global Historical Narrative; One Gastronomic Voyages: Magical Foods of the Atlantic World; Gastronomic Voyages; In the Wake of Columbus; Fishing African Shores; Sailing with Salted Cod; African Salt Production; Caribbean Salt Production; Maritime Encounters; The First Voyagers: Indigenous Cuisines; Fishing the Prehistoric Caribbean; Early European Chroniclers
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Magical Fruits of ParadiseCooking with Salt Cod; Portuguese Bacalhau; Caribbean Salt Fish; Pepper Pots; Along the Creole Continuum; Preserving Food and Flavor; Jerked Meats; Marinades; Tasting Modernity; Two From African Kitchens: Food and the Atlantic Slave Trade; The Transatlantic Slave Trade; African Foodways Remembered; Early Food Production in Africa; Trading Foods and Beliefs; Foods Making Meanings; African-European Coastal Encounters; Culinary Exchanges; The Cook Who Would Be King; Slavery, Food, and Hunger; Foods of the Middle Passage; Saltwater Slaves and Cannibals
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Domination and ResistanceFoodways of the African Homeland Arrive in the Caribbean; Anancy the Spider-Cook; One Day, One Day, Congotay; The Enslaved African's Kitchen; Rice and Provisions; Coconuts, Corn, "and Plantains Make It Good"; Excavating African Continuities; Meals in the Great House; Taverns, Punch Houses, and Garrisons; The African-Caribbean Continuum; Three Devil-King Sugar: Hierarchies of Caribbean Foodways; Devil-King Sugar; Sugar's History; Expanding Caribbean Sugar Production; Copper Cauldrons; Sugar and Labor; Sugar and Caribbean Cultural Innovations
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Cannes Brûlées: Performing the History of SugarCooking with Sugar; Indentured Labor: Asian Contributions to Caribbean Cultureand Cuisine; Transporting Cuisines; Ancient Foodways, New Borrowings; Finding East Indian Identity; Chinese Immigration; Caribbean Curry and Roti; Gifts of Sugar; Drinking Sugar; Distilled Spirits; Kill-Devil; Hot and Cold; Spiced Drinks; Sugar and the Caribbean Body; Four From Poisoned Roots: Feeding Power and Resistance; Food as Domination and Resistance; Poisons and Power; Obeah and War: Planting Resistance; The Marketplace; Feeding the Ancestors and Spirits
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African Food Practices and BeliefsGourmet Gods; Fasting and Feasting: Christmas and Other Holidays; I-tal Foods of the Rastafarians; Asian-Caribbean Religious Foods; Hidden at the Hearth; Five For the Love of Food: Sexuality and the Caribbean Kitchen; Food and Family in the Caribbean; Gender and the Caribbean Kitchen; Demography and Gender; Binary Divides; Gendered Space; Gendered Transmission of Knowledge; Liming; Food and Procreation; Aphrodisiacs; Callaloo; Potent Food and Drink; Cooking Transgressions; Dangerous Cooking, Dangerous Foods; Dangerous Dining; The Silence and Sounds of Food
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Global Food Fusion in Caribbean History
Additional Edition:
9781317517337
Additional Edition:
9780765642158
Additional Edition:
Print version Congotay! Congotay! A Global History of Caribbean Food
Language:
English
Keywords:
Electronic books
URL:
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